Adjika kcal. Adjika – product description with photos, calorie content and composition; use in cooking and how to cook at home (video recipe); benefit and harm

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Adjika- a famous Caucasian seasoning consisting of red hot pepper, coarse salt, various herbs, garlic (see photo). It can be presented in two forms: liquid and dry. In both cases, the product has a bitter taste.

The history of the origin of the seasoning is connected with Abkhazia. As the legend says, Abkhazian shepherds began to regularly use adjika. They used it to replace the expensive salt in ancient times, which was necessary for feeding sheep. After consuming this product, the animals began to drink and eat many times more and, accordingly, grow faster.

Later, this Abkhazian seasoning began to be prepared in other parts of the world. Today there are the following types:

• Georgian adjika - its composition necessarily includes two types of pepper (sweet and bitter), cilantro, wine vinegar, as well as garlic and other Georgian spices;
• Armenian adjika - consists of ripe tomatoes, hot capsicum, garlic, salt;
• Azerbaijani adjika - prepared on the basis of hot pepper, which is supplemented with coriander, white breadcrumbs, cilantro, garlic, salt, as well as a spice such as suneli hops;
• Bulgarian adjika - is a raw vegetable mixture consisting of tomatoes twisted through a meat grinder, bell and hot peppers, and salt;
• Chinese adjika - a homogeneous paste made from garlic, spices, hot pepper and salt;
• Korean adjika - made from sweet and hot peppers, as well as Korean spices and garlic;
• Kuban adjika - prepared without cooking and includes meaty tomatoes, two types of pepper, table vinegar, salt and garlic;
• Turkish adjika - made from chili peppers, parsley, vegetable oil, as well as tomatoes and basil.

Not only peppers or tomatoes can serve as a basis for preparing adjika. This spicy seasoning is also made from plums, eggplants, and zucchini. Wild garlic, nuts, horseradish, apples, tomato paste and many other ingredients are also often added to it. And if the product is prepared on the basis of herbs, then instead of red adjika it will turn out green.

Today, canned and dry adjika are sold in supermarkets. In the first case, it consists of pickled chopped vegetables, and in the second - from pre-dried and ground into powder. In order to dilute classic dry adjika to the desired consistency, it is enough to combine it with wine vinegar or ordinary warm water. The result is a homogeneous red mass.

You can also make real Caucasian adjika yourself at home. There are a lot of recipes and methods for making it, but the cooking principle is the same in most cases. Vegetables are twisted through a meat grinder or beaten with a blender, mixed with spices and brought to a boil. The finished sauce is served to the table after cooling. We also recommend watching the video below, from which you will learn how to prepare adjika without cooking.

In addition, many housewives prefer to preserve vegetable mass for the winter, so as not to spend money on purchasing this popular product in winter. Moreover, the most delicious adjika is only homemade! And in a hermetically sealed container, its shelf life can reach three years if the product is stored in a cool place.

Use in cooking

Both dry adjika and canned adjika are widely used in cooking. Only if in the first case the product is added to soups, salads and other dishes, then canned adjika is most often used as a ready-made sauce. They are usually accompanied by kebabs, cutlets, meatballs, as well as oven-baked potatoes and even vegetables.

Adjika is also good as a marinade, which is suitable for meat, mushrooms and vegetables. And if you add some other spices to the vegetable mixture, the marinated dish turns out so tasty that you’ll lick your fingers.

In addition, classic adjika is eaten with fish, cereals and dairy products, and with its use it is possible to prepare very tasty and unusual scrambled eggs.

Benefits and harms

The benefits of ordinary adjika, which consists only of pepper, garlic, salt and spices, are quite surprising. This traditional Caucasian seasoning can normalize the functioning of the digestive system, as well as prevent the occurrence of stomach diseases. With the help of natural adjika it is possible to improve metabolism and blood circulation. This seasoning is incredibly useful for common colds, since its components can strengthen the immune system and restore the body.

In addition, the majority of Caucasian men claim that adjika can impart male strength, confidence, energy, as well as increase potency and provide vigor for a long time.

With gastritis, as well as kidney diseases, adjika can harm the body. It is also not recommended to use this product for pregnant women, those with diabetes, breastfeeding and hypertensive patients.

Adjika is an incredibly tasty and healthy product that gives dishes a special taste and a characteristic Caucasian touch!

Adjika is a Caucasian seasoning with a fiery taste. This is why she is loved by many consumers. However, when using it as food, not everyone thinks about whether this product can cause harm to the body. It is this question that we want to address today. We will tell you what composition adjika has, the benefits and harms of the seasoning will be discussed in full. We will also give you a recipe for making this sauce.

Features of Caucasian adjika

Composition of adjika

This seasoning contains hot chili peppers, garlic, salt and various herbs. This is what gives the seasoning its pungent taste. Please note that this seasoning is low in calories. There are only 50-60 kcal per 100 grams of product, so it will not harm your figure. In addition, the same amount of adjika contains 1-2 grams of protein, 7-8 grams of carbohydrates and 2-3 grams of fat.

Useful properties of adjika

This seasoning has the following beneficial properties.

1. It whets your appetite. This feature of adjika was identified in sheep. They were given a mixture of salt and pepper. That is why the sheep ate intensely and gained weight very quickly.
2. Speeds up the digestion process. It is thanks to this feature that food that is consumed with adjika is digested very quickly, without having time to be deposited in fat. Consequently, the function of whetting appetite is compensated by improving metabolism and cannot be designated as a negative characteristic of the seasoning.
3. Destroys harmful microorganisms present in the body. That is why in the Caucasus it is recommended to use it during colds, as well as for their prevention.
4. Accelerates blood circulation.
5. Prevents the formation of cholesterol plaques on the walls of blood vessels. That is why adjika is considered a good prevention of cardiovascular diseases, in particular heart attack.
6. Increases male potency. According to some claims, adjika is a powerful aphrodesiac, but no clinical studies have been conducted in this area.

Contraindications to the use of adjika

Adjika does not always bring only benefits to the body. The fact is that it has many contraindications and if this seasoning is used without taking them into account, it can cause great harm. So, adjika should not be used in the following cases.

1. Acute kidney or liver failure.
2. Various diseases of the gastrointestinal tract. These include gastritis, ulcers, etc. In this case, adjika will increase irritation of the mucous membranes of the gastrointestinal tract, aggravating the situation.
3. Diseases of the cardiovascular system. We talked about the fact that adjika serves as a prevention of diseases in this area. However, we are talking only about those diseases that do not affect the blood vessels and heart. If there is already a pathology in this system, then it cannot be dealt with with the help of seasoning. It can only make things worse.
4. High blood pressure. The fact is that adjika increases it even more, which is detrimental for hypertensive patients.
5. The period of bearing a baby. Please note that any spicy seasoning can cause premature birth or miscarriage. Adjika is no exception in this regard, and its use during pregnancy can end very badly.
6. Lactation period.
7. Children's age up to 12 years.

Adjika recipes

Adjika, the benefits and harms of which were discussed above, has several recipes for its preparation. We will give you the most popular ones.

Classic recipe

1. Hot chili pepper - 1 kg.
2. Garlic - 500 gr.
3. Khmeli-suneli - 3 tablespoons.
4. Ground coriander - 3 tablespoons.
5. Dried chopped dill - 3 tablespoons.
6. Parsley - optional.
7. Dill - optional.
8. Cilantro - optional.
9. Fine salt - ¾ cup.

Please note that it is better to prepare the product while wearing rubber gloves, as hot spices coming into contact with the skin can cause irritation.

Before preparing adjika, ground pepper should be slightly dried. To do this, place it on newspaper for several days or hang it in the sun, if possible.

Mix suneli hops, ground coriander and dried dill. You should have half a glass. If the product yield is larger, then the seasonings need to be subtracted, and if it is less, then add a little of everything. Grind pepper, garlic and selected herbs in a meat grinder or blender. After this, mix it with spices and salt. Place the resulting adjika in a glass jar with a lid and place it in the refrigerator. It is recommended to use it with meat dishes.

Recipe for adjika with tomatoes

Take:

1. Tomatoes - 3 kg.
2. Garlic - 500 gr.
3. Hot chili pepper - 150 gr.
4. Fine salt - 100 gr.
5. Sugar - 3 tablespoons.

Grind the tomatoes, peeled garlic and chili peppers through a meat grinder or grind in a blender. After this, add salt and sugar to them. Place the resulting seasoning in small glass jars with lids. Adjika should be stored in the refrigerator.

Adjika, the benefits and harms of the sauce have been fully studied, is a tasty, but very spicy seasoning. To soften the taste, you can cook it with tomatoes according to the recipe that you will find in our article. However, even this option has all the contraindications mentioned above. That is why you will need to consult a specialist before using it.

Adjika is a pasty, spicy mass of Abkhazian origin made from spices, salt and vegetable puree. Used as an additive for a variety of dishes.

Despite the fact that the seasoning was created in Abkhazia, it has become widespread in Russian, Georgian and Armenian cuisine. The word “adjika” in Abkhazian means “salt”, and the sauce-paste, which is called adjika in other countries, is called “apyrpyl-dzhika” (pepper salt) or “adjikttsatsa” (ground salt with vegetable puree) by Abkhazians.

Adjika recipes, which are common in Russia, include vegetable puree made, for example, from apples, carrots, and tomatoes. It is important to emphasize that a significant part of the hot sauces offered under the name “adjika” contain tomatoes (immediately followed by tomatoes).

How many calories are in adjika

Useful properties of adjika

Many a priori consider spicy food not healthy, but if you take it in small quantities, you can not only transform the taste of familiar dishes, but also improve your health (for example, if adjika contains a moderate amount of thyme, basil, dill, garlic and other herbs). The seasoning acts as a digestive stimulant, which leads to improved secretion of gastric juice, increased appetite, and accelerated metabolism; adjika has a warming effect. Constant but moderate consumption of the product allows you to increase immunity and strengthen the body's defenses.

The product is used for the prevention of respiratory diseases, in particular viral ones. Consumption of adjika leads to improved functioning of the circulatory system, which leads to the elimination of cholesterol plaques and toning of blood vessels. Due to the strong pungency of the seasoning, it should not be used by people who:

• have problems with the mucous membrane of the digestive organs (gastritis, ulcers);
• experience problems with bile secretion (heartburn);
• suffer from kidney and urinary tract diseases (due to salt), hypertensive patients;

How to choose adjika

The products of these manufacturers are made only from natural ingredients: Veres, Apricot, Picanta. Adjika of these brands contains a high content of dry substances: Egorye, Kubanochka, Kinto, Noyan. Product that meets all standards: Baltimore.

Test purchase (adjika) video:

What to cook

To prepare, for example, “raw adjika”, you need the following ingredients:

• 300 g garlic;
• 1.5 kg;
• 100 g 9% vinegar;
• 8 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2-5 pieces

The following dishes can be prepared with adjika: Satsebeli sauce, dried beef, Lobio beans, stuffed drumsticks, quick solyanka, sweet spicy chicken, lamb shish kebab with adjika and orange sauce.

Georgian cuisine has established itself in the world as one of the most nourishing and delicious, and Georgians are a friendly, responsive, hospitable nation, generously treating people with their mouth-watering culinary masterpieces. The piquancy and uniqueness of their dishes comes from the content of herbs and spices, made according to special recipes, which have been passed on from generation to generation for many years. Adjika, made from hot pepper, is considered one of the most popular seasonings. Traditional adjika does not contain tomatoes, but the main ingredient is red pepper, generously sprinkled with fresh garlic and salt.

Some interesting information

Adjika is a low-calorie addition to dishes. Usually, the recipe list indicates how many calories are per serving. Per 100 grams is from 37 to 84 kilocalories, depending on the composition. Chemical analysis is characterized by a considerable amount of useful substances and vitamins that help improve the functioning of the body and all its systems. The spicy seasoning stimulates the appetite, tastes good, and has a number of protective properties, protecting the body from harmful viruses.

It is worth paying attention that it is forbidden to use this product for pregnant women, those who suffer from disorders of the pancreas, kidneys, liver, and people with chronic gastritis.

Types

Two of its varieties are widespread on the territory of Georgia and beyond its borders: Georgian and Abkhazian.

In turn, Abkhazian:

• Adjika is spicy, orange-red in color, locally, aparpyldzhika - includes red capsicum, chopped garlic, crushed walnuts, salt and dried herbs: cilantro, green or lilac basil, dill, etc. It is one of the best additions to meat and fish.

• Green adjika, called akhushuadzhika, contains a large amount of green hot pepper, abundantly diluted with local aromatic plants: cilantro, parsley, dill, basil. An essential ingredient is salt. Ideal in combination with dairy dishes.

• Akhkhyla is the third type of adjika produced in Abkhazia. These are mixtures of dry spices that are actively used by residents to produce hot sauces for poultry, meat, vegetables and fish. Ground red pepper, salt, crushed coriander seeds, basil leaves, aromatic dill make it fragrant, with a slight bitterness and a pleasant taste of fresh herbs.

Georgian adjika:

• Traditional - has a bitter-sweet aftertaste thanks to two types of red pepper pods, wine vinegar from rich cherry-colored drinks, and a persistent garlic aroma combined with aromatic herbs.
• A spicy version is called green adjika, where only pepper of the corresponding color and a large number of fresh plants of a similar shade and dried spices are present.

The recipe for preparing this additive for various dishes during its existence has been changed and modernized more than once, new products and components have been added to it or existing ones have been removed, depending on the region of production. Often you can find cooking methods with the addition of tomatoes and even apple or plum puree. Some housewives add more sweet pepper to the composition, trying to make adjika not so spicy, however, the classic production method still remains popular and in demand in many countries. And here are some of the best adjika recipes.

Homemade adjika

Adjika made from bell pepper is aromatic and not at all bitter. It is perfect for homemade meat, delicious vegetables and first hot dishes. The nutritional value of this supplement is characterized by 68 kcal per 100 grams and a minimum content of fats and carbohydrates - 3.3 grams. and 8.7 g. respectively. The ingredients are designed for 100 servings and are almost always available at home. To produce it we will need:

• 1 kg bell pepper;
• 2.5 kg tomato;
• 1 kg carrots;
• 1 kg apples;
• 1 tbsp. Sahara;
• 1 tbsp. oils;
• 200 gr. garlic;
• 1 tbsp. vinegar;
• ¼ tbsp. salt.

To complete the recipe, just follow a few simple steps:

• rinse all vegetables thoroughly with drinking water, remove defects and bruises, if any, and pass through a meat grinder;
• then place in a container intended for the oven and cook for 1 hour over low heat, stirring occasionally so that the mixture does not burn;
• at this time, finely chop the garlic;
• after the time has passed, all other additives and spices must be added to the composition and boil for another 10 minutes;
• Sterilize the jars, spread red pepper adjika over them, roll them up and cover with a warm jacket or blanket until they cool completely. Bon appetit!

Many housewives do not accept apples as part of a classic Georgian dish and believe that it is bitterness and spiciness that give that unique taste of the seasoning to which we have become accustomed since childhood.

Adjika of two peppers

I want to add a touch of originality to every home cooking recipe to diversify traditional cooking methods. The classic adjika recipe is no exception. Include carrots in your list of products, and you will feel a new taste and smell of the final product. For this we need:

• 1 kg of red bell pepper, sweet and ripe;
• 5 pcs. hot red pepper;
• 2 tbsp. spoons of salt;
• 8 tbsp. spoons of sugar;
• 100 ml vinegar;
• 1 tbsp. mixed carrots, garlic and nuts.

Cooking method:

• Wash the peppers, cut them into several parts, and remove the seeds. Be as careful as possible when working with hot pepper, it can burn the skin of your hands; in this case, it is better to use protective gloves.
• Place the prepared pepper, a glass of carrots, nuts and garlic in a blender bowl and blend until smooth, without turning it off, add salt, sugar and vinegar;
• let the mixture brew for half an hour;
• Then we put it in clean sterilized jars and store it in the refrigerator. At room temperature, red pepper adjika according to this recipe will not be stored for long.

Spicy adjika

For all lovers of fiery seasonings, spicy dishes and bitter additions to poultry and meat, this cooking option will be the best. The calorie content of adjika is 59 kcal per 100 g. finished product. Protein content - 1 g, fat - 3.7 g, carbohydrates - 5.8 g.

And so, take:

• 500 gr. hot chili pepper pods;
• 1 piece carrots;
• 300 gr. Sahara;
• 1 tbsp. l. salt;
• 0.5 tsp vinegar;
• 2 cloves of garlic;
• 700 ml of drinking water;
• 80 ml oil;
• 250 gr. tomato paste;

Prepare protective gloves so that hot pepper secretions do not damage the delicate skin of your hands and further:

• cut it into strips, simultaneously removing the stems and seeds;
• scald the prepared pieces at least twice with boiling water;
• grate the carrots as you would for a Korean salad;
• In a separate container, combine water, tomato paste, salt and sugar. Mix thoroughly;
• put on fire, pour in sunflower oil and bring the mixture to a boil;
• put peppers and carrots into the boiling mixture, cook for half an hour and at the end add finely chopped garlic and vinegar.
• After a few minutes, remove from the burner and place the adjika into the jars.

To make your bitter sauces fragrant and aromatic, do not forget to generously saturate them with spices and herbs to taste. Add dill - its universal taste will never spoil the end result. If you prefer adjika with meat, add more basil. Its light smoky flavor goes well with the rest of the ingredients. For lovers of oriental cuisine, culinary experts recommend adding cilantro to adjika.

Cooked with tomatoes or chili peppers, fresh or boiled, rolled up or simply covered with a nylon lid, sent to the refrigerator for storage - bitter, aromatic adjika made from bell peppers always contains few calories, it is tasty and is suitable as a seasoning for any dish. No matter how much you cook, it will all go away in an instant, as an addition to various homemade treats. Bon appetit!