Dry adjika: what is it, what dishes is it added to, what is included in the composition

Where she came from

Adjika is of Abkhaz origin.
There this word means “salt”. When pronouncing “adjika”, Abkhazians mean salt and pepper - the main components of adjika. Adjika was invented in the mountains by shepherds herding sheep. Their owners gave the shepherds salt with them, so that they added it to the food or water of the sheep, then the animals ate more grass out of thirst, which means they got better. Shepherds were forbidden to touch the salt, using it for anything other than feeding the sheep. To prevent the shepherds from coveting salt, their owners mixed it with pepper and cumin, thinking that this would not be successful with the shepherds.

But it turned out the other way around. Thus, shepherds modified pepper salt, adding other components to it that only improved dishes. No matter how stupid it may sound, adjika gradually became the adjika that everyone knows, and since then its mandatory ingredients are salt, hot pepper and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.

Description and origin of adjika

Based on the recipe, it can be paste or powder, and also be a sauce made from spices and fresh vegetables. Adjika is originally a spicy seasoning. At the same time, its composition and, accordingly, spiciness can be very different, with many flavor bouquets. This seasoning, therefore, can be of different colors :

• brown;
• red;
• orange;
• green.

Each of these types adds sweetness and spiciness or bitterness and piquancy to the dish. For every hot dish and even snacks, you can always choose or prepare a unique seasoning, especially if you know how to make it.

The queen of the Caucasian table comes from Abkhazia. Translated from the language of the Abkhaz peoples, this word is translated as “salt”. When pronouncing the word “adjika,” Abkhazians suggest salt and pepper, because these are the main components of the heroine of our article.

This spice was invented by shepherds grazing sheep in the mountains.
Their owners gave the shepherds salt when they went out to pasture. Shepherds added it to the water or food of sheep. Then, out of thirst, the animals ate more grass and, therefore, gained weight. Shepherds were forbidden to touch the salt, using it for anything other than feeding the sheep. To prevent the shepherds from appropriating salt for personal needs, their owners mixed it with cumin and pepper, believing that such a mixture would not be successful with the herders. However, contrary to expectations, everything turned out just the opposite. Instead of fulfilling the orders of their masters, the shepherds subjected the pepper salt to modifications, adding other components that only improved the dishes. This is how hot pepper salt grew into what we now know as adjika. Since those ancient times, its mandatory components have always been:

• salt;
• garlic;
• hot pepper (any).

All other spices and dried herbs are added to the composition depending on the region where the dish is prepared and the recipe.

Queen of condiments

Adjika is the main seasoning on the tables of the peoples of the Caucasus. Depending on the recipe, it can be powdered or paste-like, as well as in the form of a sauce made from fresh vegetables and spices.

Adjika is originally a spicy seasoning. Its composition, and therefore its severity, may vary. Then adjika comes in different colors: brown, red, orange and green. Each of these types adds heat and sweetness or heat and bitterness to the dish. For any hot dish and even snacks, you can prepare original adjika.

Main component

Dry adjika consists of many herbs and spices. The main thing is to know exactly how to mix the components. Adjika (hot) contains red pepper, and there is a lot of it there. It turns out it's very tasty!

The basic recipe from which delicious dry adjika is obtained includes several essential ingredients, and salt is not the main component, surprisingly. The first violin is played by red pepper, the spiciness of which creates a familiar taste, as anyone who has tried classic adjika knows.

Don’t forget about one of the most famous Caucasian spices – hops-suneli. This is an indispensable component that dry adjika contains. This is a multi-component spice: as many herbs as are included in suneli hops are even difficult to find individually. Now they sell it already in the form of a mixture of the right ingredients, and you only need to add it to the dish.

Caucasian women ground spices for adjika on a special stone. Now all you need is a kitchen mortar to make Georgian adjika - a dry mixture of aromatic spices and herbs.

The consistency of the seasoning ground on a stone turned out to be suitable for spreading it on pita bread or other bread products.

Application

Adjika can be used as a concentrated seasoning in the preparation of soups, stews and marinades, as well as as an additive to ready-made spice mixtures in marinating and preparing meat dishes and vegetable salads. To enhance the taste and aroma of tkemali sauce, adjika is often added to it.

Despite the fact that there are a great many recipes for preparing adjika, it consists of a limited number of components. And it will never contain tomatoes, tomato paste, onions, sugar, paprika (bell pepper), vegetable oil, apples, vinegar, horseradish and beets.

Another important detail in preparing adjika yourself is the mandatory protection of hands and mucous membranes of the nose and eyes. The hot red pepper juice released during cooking can cause allergic reactions and even burns. A sore nose, red eyelids and watery eyes may occur. When working with hot red pepper, be sure to wear rubber gloves, safety glasses and a mask that covers the respiratory tract. It is best to cook adjika outdoors.

This is a very spicy seasoning and should not be eaten by people suffering from digestive problems or acute diseases of the gastrointestinal tract.

Adjika can be classified as a mild aphrodisiac, since the pepper and garlic it contains dilate blood vessels, slightly increase blood pressure and invigorate.

The main component of dry seasoning

Dry adjika contains many spices and herbs. The most important thing here is to know exactly how to connect the components. Its spicy version necessarily contains red pepper, and there is a lot of it, to put it mildly. It would seem that this is pepper, how can it be tasty?

It turns out that when I write it correctly, it’s very tasty! The original recipe, thanks to which the delicious dry adjika appears, the composition of which involves the use of several mandatory components, shows that salt is not the main component there, oddly enough. The first violin there is played by red pepper, the heat of which creates the very taste that is familiar to everyone who has had the chance to try classic adjika.

We should also not forget about one of the most popular Caucasian seasonings -
suneli hops .
This is a mandatory component, which includes dry pepper seasoning. Khmeli-suneli is a multi-component spice: the number of herbs that make up this seasoning is even difficult to find individually. Nowadays, it is sold as a mixture of the right ingredients, and those who cook only need to add it to the dish in the required quantity. The women of the Caucasus were not as lucky as their contemporaries: they had to grind spices in order to make their modern adjika, on a special stone.
Now, just a kitchen mortar will be enough to get a dry version of a mixture of aromatic herbs and spices. The consistency of the seasoning, ground on a stone, turned out to be suitable for greasing pita bread or other bread products.

No tomatoes

Adjika in the Caucasus is eaten with almost all dishes, even sometimes with desserts.

By the way, they never put tomatoes in real adjika. This is a Russian innovation that turned the national Caucasian seasoning into an appetizer akin to eggplant caviar.

Forget about tomatoes when you decide to make classic adjika.

In addition, adjika can be prepared from dry herbs and spices - the result will be dry adjika. It will perfectly complement any of your meat or fish dishes.

And if you take freshly picked herbs and spices, you get spicy and fresh adjika. Add it to rice or a side dish of beans. Believe me, it's very tasty.

Red pepper gives the adjika a red color, and a huge amount of fresh herbs, most often cilantro, which takes up half of the total volume of the sauce, gives it a green color.

Hurry up to prepare

You already know what kind of seasoning dry adjika is. You also know how to dilute it, so feel free to start preparing the queen of Middle Eastern seasonings, the queen of the Caucasian feast.

Take more pepper, maybe sweet pepper, if you plan to serve fresh sauce, don’t even think about adding tomatoes, adjika will get its rich red color from red pepper, and you will maintain the authenticity of the seasoning.

Prepare dry adjika the way you like, because you can put as many herbs and spices in it as you wish. For you, it can come out fiery-spicy, suitable for hot dishes, or mildly spicy, or sweet-spicy, or with rich herbs, and with a prevailing aroma of garlic, and with a complex inflorescence of spices. Anything she can be. The main thing is that if it is based on a basic recipe, this adjika will be ideal.

There are as many adjika recipes as there are housewives who cook it.

Find your recipe and remember that you can’t do without experiments!

Classic recipe for dry adjika with garlic and fresh herbs, homemade recipe

Ingredients

• Garlic - 1 head
• Bell pepper - 1 pc. (red)
• Carrots - 1 pc.
• Khmeli-suneli - 1 tbsp.
• Hot pepper - 1 pc.
• Mustard seeds - 1 tsp.
• Dill greens - 1 bunch
• Basil - 1 bunch
• Salt - 1 tsp.

How to prepare classic dry adjika yourself

If you like to make your own sauces and seasonings, the classic dry adjika recipe will suit you. The treat includes herbs and spices, which are not only tasty, but also very healthy. To ensure that adjika is aromatic and can be stored for a long time, use high-quality products for preparation.

• Peel the garlic and rinse under running water. Pass the garlic through a press.
• Peel and wash carrots, bell peppers and hot peppers. Cut the vegetables into small pieces. Then puree the vegetables in a blender at low speed.

• Mix garlic and chopped vegetables in one bowl.
• In a separate bowl, grind the mustard seeds with salt and hop-suneli seasoning.
• Wash and shake the dill and basil. Finely chop the greens and add to the mustard mixture. Grind the greens as finely as possible.
• Now combine both mixtures in one container. Grind lightly until a puree forms.
• Grind the resulting seasoning in a blender again, but at maximum speed for 30 seconds.
• Place the finished adjika in a clean glass jar. Place the seasoning in the refrigerator for further storage.

The shelf life of the seasoning if stored properly is more than a month, but it won’t stay with you that long.

Spicy-sweet adjika with bell pepper

• green hot pepper – 0.5 kg;
• sweet pepper (green) – 0.5 kg;
• garlic – 1 head;
• ground coriander – 20 g;
• hops-suneli – 40 g;
• fresh basil – 0.4 kg;
• fresh parsley – 0.4 kg;
• fresh dill – 0.4 kg;
• fresh cilantro – 0.4 kg;
• ground saffron – 30 g;
• water – 0.2 l;
• salt - to taste.

Cooking method:

• Wash the peppers and remove seeds.
• Brew saffron with boiling water and leave for half an hour.
• Grind both types of pepper through a meat grinder.
• Do the same with garlic and herbs.
• Add the rest of the spices to the saffron infusion and stir.
• Pour this mixture into a container with the remaining ingredients, adding salt to taste (if you plan to store adjika for a long time, it is better not to skimp on the salt). Mix with a blender.

Adjika made according to this recipe has an unusual color, but you will definitely like its taste.

Why breed adjika?

Now you already have prepared dry adjika. How to dilute it and with what to make a sauce or paste like tomato? Simply take water and pour into your mixture until it reaches the desired consistency. You can replace the water with red wine or wine vinegar, then your adjika will turn out piquant and suitable for a festive feast.

The peoples of the Caucasus cannot imagine their lives without adjika. Residents of Georgia and Abkhazia argue among themselves who took the lead in the invention of this outstanding sauce.

By the way, the recipes for Abkhazian and Georgian adjika are different. Cinnamon was never put in the first one, but Georgians are used to preparing adjika by adding such a dessert seasoning to it.

According to residents of the Caucasus, adjika improves health, from the digestive system to male strength. This is not surprising, considering how many vitamin supplements are included in this sauce. What is the price of garlic alone, famous for its medicinal properties?

How to dilute and use?

You can dilute dry adjika with warm water, red wine or wine vinegar (3 percent is required). You can also add sugar and salt to the composition. After dilution, the composition should acquire a mushy consistency.

It is better not to make the seasoning very liquid, since due to an excessive amount of liquid, adjika loses its taste.

Dry adjika can be used as an additive to hot dishes, for example, soups or borscht (1 tablespoon of dry product is required per liter of water or 1 kilogram of meat). The product can also serve as a sauce for various dishes.

It is recommended to lubricate the meat with adjika immediately before putting it in the oven. Due to this, the dish will acquire an amazing taste and aroma.

In addition, diluted adjika can simply be spread on a slice of bread and eaten.

Composition of dry adjika

Caucasian residents practically do not use salt in its pure form; it is part of the spices they use. Red pepper gives the seasoning its rich color and characteristic heat; the full composition of spices and herbs depends on the recipe. Adding hot pepper allows you to achieve a unique taste. In the Caucasus, not a single meal is complete without adjika; it is even served with melons and milk dishes.

There are no tomatoes in traditional recipes; this can be called an exclusively Russian “invention”.

The recipe for dry adjika has certain differences from its raw counterparts. Typically dry adjika consists of the following ground spices:

• hot pepper (chili pepper is the best option);
• fenugreek;
• Bay leaf;
• marjoram and basil;
• dried parsley;
• dried dill leaves;
• turmeric and mustard seeds;
• garlic;
• fennel.

The recipe for dry seasoning may vary depending on the traditions of a particular area; everyone tries to use their own set of spices to achieve a unique taste. You can prepare this famous seasoning yourself, following the composition indicated above. To prepare the spice, you first need to find all the ingredients.

a brief description of

Dry adjika is a very popular and widely demanded flavoring and aromatic mixture in Caucasian and Transcaucasian cuisine. The product gives dishes a refined, spicy, bittersweet taste and rich aroma.

What does it look like?

Dry adjika is a mixture of crushed dried spices and herbs. The product may appear green, brown, orange or red depending on the ingredients in the product.

Dry adjika tastes quite hot and piquant, since its main ingredient is hot red pepper. The spiciness will depend on the amount of pepper used.

Composition of dry adjika

There are three varieties of dry adjika: Abkhazian, Georgian and Adyghe. Each option differs from the others in its set of ingredients.

Abkhazian

The composition of Abkhazian dry adjika includes the following components: salt, dried dill seeds, ground coriander, suneli hops, ground paprika, ground hot red pepper.

Adyghe

Adyghe dry adjika consists of the following ingredients: dried dill, parsley, garlic, ground coriander, ground black, red and white pepper, suneli hops, pepra, green pepper flakes and Adyghe salt.

Georgian

Georgian dry adjika includes the following products: ground paprika and coriander, ground red hot pepper, salt, garlic, saffron, basil, cilantro, marjoram and savory.

Basic recipe

Still, as you can see, dry adjika is very popular. Any Caucasian housewife will tell you how to cook it. But you can enrich yourself with knowledge at home. Here is dry adjika, the recipe for which is easy to try.

For thirty hot peppercorns, take one and a half or two heads of garlic, a spoonful of salt, two tablespoons of cumin, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of suneli hops. Mix everything and pound in a mortar. That’s all the wisdom in preparing such a seasoning as dry adjika, the recipe for which, given above, is basic, and you can vary the components according to your taste, adding whatever spices you want.

Don’t forget that when using fresh vegetables and herbs, you will first have to fry them all in a frying pan in a small amount of oil, and then mix them together, adding or not adding water (the thickness and pungency of the adjika depends on this).

What can I substitute in the recipe?

If for some reason (you don’t like the taste or you can’t find it in the store) you can’t use dry adjika, then the product can be replaced with a mixture of garlic, suneli hops and tomatoes. Instead of tomatoes, you can use regular tomato paste.

The product can also be replaced in the recipe with any other hot sauce. However, it is worth remembering that this will affect the taste and smell of the prepared product.

Dry adjika made at home turns out to be incredibly tasty and appetizing. This product will add a touch of piquancy to absolutely any dish.

Below you can watch a video showing how to prepare dry adjika at home.

Features of dry adjika

The recipe for making dry hot seasoning is simple, accessible even to a novice housewife.

Attention! William Pokhlebkin, a great culinary specialist of the last century, managed to select ingredients that fully correspond to the classic version of adjika.

It contains only 4 dry ingredients:

• khmeli-suneli;
• ground red chili pepper;
• ground coriander;
• dry dill.

As an addition, fresh garlic, 3% vinegar (dilute adjika with it) and salt in a small amount.

What is khmeli-suneli? A mixture of various herbs consists of:

• fenugreek (also called fenugreek or unso-suneli);
• balisica and marjoram;
• parsley, celery, saffron and others.

Adjika classic - recipe

By spending an hour of your personal time, you will get a fragrant, spicy seasoning if you use the following recipe.

You need to acquire the following ingredients:

• hops-suneli – 30 grams;
• ground hot red pepper – 20 grams;
• ground coriander – 10 grams;
• dried dill – 10 grams;
• garlic – 1 head;
• rice vinegar 3% - 3-4 tablespoons;
• salt – 2 teaspoons.

As you can see, the set of ingredients is small, but the result will exceed all expectations.

Cooking method

1. Pass the peeled garlic through a crusher or blender. Garlic is best used from a new harvest because it contains a lot of juice.
2. In a deep porcelain bowl, mix suneli hops with ground coriander and hot pepper. Add spices one by one.
3. Grind the dill with salt and add to the mixture.
4. Mix thoroughly again. Peeled and washed garlic must be thoroughly dried, because even a small amount of moisture will ruin the spicy seasoning.
5. Having squeezed out the garlic, put it in adjika. The most difficult part of the work begins. It is necessary to grind the ingredients so that a homogeneous mushy mass is obtained in the cup. As you grind the seasoning, add diluted rice vinegar.

In the old days, the housewives of the Caucasus did not use meat grinders, but ground the components of dry adjika on a special stone or in a mortar. This work is very hard and long. It was believed that ground pepper seeds release their flavoring and aromatic substances better.

During grinding, the adjika ingredients are dry, absorbing the juice of garlic and vinegar, and gradually swell. Even without adding oil, the seasoning takes on an oily appearance.

The finished adjika should be placed in dry jars, strongly compacting the contents. The seasoning is stored in any cool place. You can spread meat, bread, wrap spicy pasta in unleavened pita bread.

How to make real adjika the old-fashioned way:

The dexterity of herbs and no tomatoes

Caucasian peoples use adjika with literally all dishes, and sometimes even with desserts. By the way, the mountaineers never put tomatoes in the real, classic seasoning of this composition. This is already a domestic innovation, which turned the national seasoning of the Caucasians into an appetizer, like eggplant caviar.

You will have to forget about tomatoes when you decide to cook classic adjika. It can be prepared from dry spices and herbs - then you get dry adjika. It will perfectly highlight the taste of any meat or fish dish. And if you take freshly picked spices and herbs, then the adjika will turn out fresh and spicy. If you add it to a side dish of beans or rice, you can be sure that it will turn out very tasty.

Red pepper gives the seasoning a red color, and a large number of fresh, full of strength and beneficial herbs (usually cilantro, which makes up half of the total volume of the entire seasoning) gives it a green color.
How to dilute dry adjika Adjika is often diluted with water. This allows you to get something similar to tomato sauce or paste. To prepare various natural flavoring additives based on this seasoning, you can simply take boiled or warm water and pour it into the mixture until it reaches the required consistency. Water can also be quite successfully replaced with wine vinegar or red wine. This option will make any dish piquant and suitable for the most lavish holiday feast.

Caucasian peoples cannot imagine their lives without their culinary queen. Residents of Abkhazia and Georgia are arguing among themselves who is the first to invent such an outstanding product. Note that the recipes for Georgian and Abkhaz adjika differ. Cinnamon was never put into the second one, but Georgian cooks were used to preparing it by adding dessert seasoning to it.

According to residents of the Caucasus, this product strengthens the entire human body, from the gastrointestinal tract to sexual strength. This should not be surprising, taking into account how many vitamins and minerals are included in adjika. Consider garlic alone, which is famous for its medicinal properties.

Description

Two colors of adjika

They say that the inventors of adjika were involuntarily Abkhazian shepherds, who went to the alpine meadows following their herds for six months. There, at a height, the shepherds could only eat meat and dairy products - what the flock provided. There was little bread. But everything would have been fine, but salt was expensive, it was stolen. And to cover their tracks, they mixed salt with herbs, pepper and garlic. You won't find fault! And boiled meat, cheese and churek with adjika are incomparably tastier.

The mixture was called “apyrpyl-jika”, which in Abkhazian means “pepper salt” or “adzhiktsatsa” - “salt ground with something”.

Whether this is true or not, the Abkhazians really gave adjika first to the Caucasus, and then to all of Russia and then everywhere.

The classic adjika recipe is simple but harsh. To make it you need... stone. Such that it does not give off grains when salt, pepper and spices are rubbed on it. Then you need strong hands, dry hot pepper, a set of herbs (each housewife has her own recipe), salt, garlic. Nuts or nut butters are possible.

Ideally, the pepper should be not just dry, but smoked. It has a special taste because it usually dried over the hearth in a traditional Abkhaz house and was saturated with the smell of hearth smoke.

All this, as you might guess, was ground with a special stone pestle into a single plastic mass.

You can eat traditional Abkhaz adjika only in tiny quantities - on the tip of a knife. Once I tried, after spying on adults, to spread adjika on an ear of boiled corn. An unforgettable experience - try it, you will understand.

However, the classic red adjika also has a second version - green. They call it “akhushuadzhika” because it contains fresh herbs. Salt, garlic and pepper are unchanged.

Caucasian adjika from a dry mixture for first courses, step-by-step recipe

Ingredients

• Dried parsley - 20 g.
• Dried oregano - 10 g.
• Turmeric – 5 g.
• Ground paprika - 5 g.
• Dried chili - 2 pcs.

• Dried garlic - 2 g.
• Bay leaf - 2-3 pcs.
• Marjoram – 2 g.
• Salt - to taste.

How to prepare Caucasian dry adjika step by step

STEP 1

First, mix the dried parsley and oregano in one bowl. Using a wooden spoon, grind the herbs (if you have a special mortar, prepare the seasoning in it).

STEP 2

Grind two small dried chili peppers in a blender along with the seeds. Then add to the greens and stir.

STEP 3

Crush a few bay leaves with your hands and add to the aromatic mixture.

STEP 4

Add dried garlic and marjoram to a bowl. Grind all ingredients thoroughly.

STEP 5

At the last step of preparation, add turmeric and paprika to the adjika. Do not grind, just mix thoroughly.

STEP 6

Place the finished seasoning in a jar or small food tray. Dry adjika is ready and you can immediately season your treats with it.

Store the mixture in the refrigerator and be sure to close the lid tightly after each use.

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Method for preparing classic adjika

A spicy dry seasoning with an aromatic smell and taste can be prepared in just an hour; we recommend using the classic recipe from Georgia. First you need to prepare the following components:

• hops-suneli (30 g);
• hot red pepper (20 g);
• ground coriander (10 g);
• dried dill (10 g);
• 1 medium-sized garlic head;
• vinegar 3% from rice (3-4 tablespoons);
• salt (2 teaspoons).

It becomes preferable to use garlic from a fresh harvest due to the greater amount of juice.

The garlic must be peeled and passed through a press until an almost homogeneous mixture is obtained. Suneli hops are mixed in a deep bowl with ground coriander and hot pepper; spices are added one by one. Next, it’s time to add mashed dill and salt to the dry mixture.

After peeling, the garlic must be thoroughly dried to ensure that it is completely free of moisture. Even a small amount can destroy dry seasoning, ruining its taste. Moisture will cause loss of characteristic sharpness.

The prepared garlic is squeezed into the total mass, after which the difficult part of the culinary process begins. All components must turn into a homogeneous mixture; special attention is paid to grinding them. For consumption, the mixture should be diluted with 3% vinegar sauce. This is also a way to prepare the adjika that everyone knows from dry adjika.

In ancient times, there were no meat grinders; ingredients were ground in special mortars. In remote areas of Georgia, dry adjika is still prepared this way, which is why it is in demand among tourists. The seasoning has an oily appearance; this does not require diluting it with oil. This occurs due to the absorption of garlic juice and sauce, which is used to dilute the dry seasoning.

Features and nuances of preparing real Abkhaz adjika

So, the main difference between real Abkhazian-style adjika and the Russian version of the popular snack is the absence of tomatoes and other vegetables in the recipe, except for hot peppers and garlic. Abkhazian adjika is a spicy aromatic paste made from ground fresh products with the addition of spices, the composition of which is precisely the main secret of regional Caucasian cuisines.

If you strictly follow the authentic technology, then the grinding of vegetables, herbs and dry spices occurs using a mortar in the form of a large flat stone with a depression in the middle, and a pestle - a smaller stone. Before grinding, pepper undergoes various treatments - from lightly withering for 3-4 days to completely drying in bundles, or, if there is no time, it is used fresh.

Of the herbs and spices, the main components in the Abkhaz adjika recipe are cilantro, coriander seeds and blue fenugreek (utskho-suneli). If the last ingredient is missing, it is replaced with ready-made hop-suneli seasoning, and you must make sure that it contains fenugreek.

Adjika in Abkhazian style with walnuts

• hot capsicum – 0.5 kg;
• green cilantro – 0.2 kg;
• parsley – 0.2 kg;
• coriander seeds – 30 g;
• garlic – 100 g;
• walnuts – 100 g;
• salt – 20 g.

Cooking method:

• Peel the nuts from films, fry for several minutes in a dry frying pan without oil, and grind in a mortar.
• Wash the peppers, pat dry with napkins and dry for 2 hours in the oven at minimum temperature.
• Wash and dry the greens.
• Grind coriander seeds with salt.
• Grind the greens, garlic and pepper three times through a meat grinder. After cranking them the first time, mix them with coriander seeds and walnuts.
• Place the seasoning in sterilized jars and store in the refrigerator.

If you plan to store adjika with nuts for longer than a week, the amount of salt in the seasoning will have to be increased 4-5 times.

What's included

Residents of the Caucasus still consume a minimal amount of pure salt today. It enters the body along with herbs and spices that make up adjika.

Comment! Not a single meal among the inhabitants of the Caucasus is complete without adjika; it is even served with dairy dishes and melons.

This hot seasoning does not contain tomatoes. This is an “invention” of the Russians. Peppers gave the seasoning a rich red color and pungency (even, one might say, hotness). The composition of dry adjika is very different from the “raw” versions.

Traditionally, dry adjika consists of ground spices:

• hot pepper (chili pepper is most often used) and coriander;
• fenugreek and bay leaf;
• marjoram and basil;
• dried parsley and dill leaves, dill seeds;
• turmeric and mustard seeds;
• dried garlic and fennel.

Rules for using dry adjika

Adjika is the most popular seasoning not only among residents of the Caucasus. She has been confidently “walking” around the world for a long time. The sharp, bitter taste will make any dish delicious. Depending on the components included in its composition, it may be orange, red or green.

Many readers are interested in the question of how to prepare seasoning from dry adjika. It turns out that this is very easy to do. It is enough to dilute the dry mixture with warm water or 3-4% wine vinegar. If desired, you can add sugar and salt.

Attention! Dilute the dry seasoning until a mushy mass is obtained.

You can make any seasoning from dry adjika; just add fresh cilantro or basil, green or red pepper.

The spicy additive is used both in its natural form and as an additive to borscht, sauce, and greased with meat or poultry before baking.

Dry adjika in Abkhazian style:

Use in cooking

Adjika seasoning goes well with various dishes of vegetables, fish, meat, and pasta. It can also be added to soups and spread on bread. Below is only a small part of the dishes in which adjika can be used.

What dishes are they added to?

Meat dishes:

• duck baked in a bag;
• chicken chakhokhbili;
• beef baked in a sleeve with potatoes;
• fried chicken breasts;
• stewed chicken fillet with mushrooms.

Vegetable dishes:

• baked eggplants;
• microwaved potatoes;
• green beans with egg;
• vegetable stew;
• stewed sprouts with vegetables.

First meal:

• kharcho;
• spicy tomato soup;
• soup with lamb and chickpeas;
• solyanka "Southern";
• Lamb shorba with vermicelli.

Expert commentary

Daria Sakharovskaya

Founder and owner of the House of Spices and Herbs "World of Spices".

Ask a Question

“Dry adjika is a traditional seasoning of Caucasian and Abkhaz cuisine. It goes well with almost any dish. It has a pleasant, although islandy, taste. The spice is very useful. It stimulates the production of gastric juice.”

How many grams

Below is the energy value of adjika.

Terms and conditions of storage

Salt and hot pepper in Abkhaz adjika recipes are good preservatives, but long-term storage requires cool conditions. Therefore, the finished snack is usually placed in the refrigerator or cellar, where it does not spoil for 4-8 months, provided that the jar has not been opened since production.

A more reliable way to preserve Abkhazian adjika for up to 12 months is to freeze the mixture in plastic containers. The taste and color do not change after defrosting. When closing the jars with screw lids, you need to make a layer of cling film, because... fumes from freshly prepared Abkhaz adjika can cause corrosion on their inside.

Sources used:

• https://tomat.guru/zakuski-i-zagotovki/kak-prigotovit-i-razvesti-pripravu-suhuyu-adzhiku.html
• https://tvoi-povarenok.ru/adzhika-suhaya-bystrogo-prigotovleniya.html
• https://gruziyagid.ru/kuhnya/suhaya-adzhika
• https://fermilon.ru/zagotovki/konservirovanie/suhaya-adzhika-kak-razvesti.html
• https://lavka-pripravka.com/tovar/adzhika-gruzinskaya-zelenaya/
• https://agrognom.ru/retsepty/adzhika/adzhika-abhazskaya-klassicheskaya-retsept.html