How to make Abkhaz adjika from pepper. Adjika green: how to cook, what to eat and where to store

Adjika - a thick spicy seasoning with the consistency of a sauce is becoming increasingly popular all over the world, so adjika recipes on given time a lot appeared. And although the snacks prepared according to these recipes are very tasty, you can hardly call them adjika.

Traditionally, Caucasian adjika has a certain list of ingredients in its composition, avoiding unnecessary, albeit understandable, products. Here is a list of ingredients that, according to experienced Caucasian culinary specialists, should not be in adjika.

For a long time in the Caucasus there has been a dispute about who invented adjika - Abkhazians or Georgians. In Abkhazia, they will tell you about thieving shepherds who have learned to eat salt and pepper. Georgia also has its own interesting stories. Leaving these disputes for study by culinary historians, we will be glad that adjika still exists, is equally loved in Georgia, Abkhazia, revered almost all over the world. Based Caucasian adjika many wonderful recipes adjika with various additional ingredients. You will better comprehend and fall in love with them, having tried and learned how to cook traditional Caucasian adjika.

Caucasian adjika, prepared according to any recipe, with excessive use can cause burning. Do not drink such adjika with water - it will burn even more. Burning well knocks down butter, cream, yogurt or milk.

Cooking adjika: ingredients

Garlic. What garlic to select for cooking adjika? Grade and variety are not important.

Pepper. We will talk about varieties of pepper for adjika below.

Fruit. Under no pretext should apples, pears, plums, peaches, quince and other fruit counterparts penetrate adjika.

Carrot. It is clear that the desire of the hostesses to bring down the sharpness with the help of this vegetable, but it is clearly superfluous in adjika.

Onion. The ratio of onion to adjika may seem logical, but it should not be there.

Spices- an important component of adjika. The main principles of the selection of spices are moderation and logic.

Salt. You can use any variety, but sea ​​salt fits the most.

Sugar. In no case.

Vegetable oil. Take it away.

Aspirin. Under no conditions or circumstances.

This list can be continued for a long time. In Georgia, they believe that if something else is added to the stern of pepper, garlic, herbs and seasonings, then this is no longer adjika, but satsebeli, that is, just a sauce.

The main varieties of pepper for adjika

The taste of adjika is also influenced by the variety hot pepper. Let's focus on the main varieties.

habanero. Most sharp look pepper, roundish, wrinkled. Adjika made entirely from their habaneros will be too spicy. It is better to add it to the general mix of peppers to make the mixture spicier.

Serrano. Small hot pepper, shaped like a bullet. Very good for adjika, but inconvenient to process due to the size, so add it to the general mix too.

jalapeno. There are red and green pods. It has medium spiciness. Favorite pepper of Mexicans.

Poblano. It has large pods with medium sharpness. Great for adjika base.

Anaheim. Its large long pods are fresh and soft taste. If you are not used to hot spices, but like to eat adjika with spoons, then this pepper is for you.

Spices for cooking adjika

If you have no desire to pick up spices, use the hop-suneli seasoning or a special dry adjika mixture from the store. The composition of dry seasonings for adjika should include the following main components: coriander, marjoram, fenugreek, Bay leaf, Imeretian saffron, savory, basil, dill.

Additional adjika ingredients

Vinegar. Add it or not - it is difficult to answer unambiguously. In homemade adjika preparations, this ingredient is needed only if the so-called diluent elements are present in the composition - Bell pepper and fresh herbs. Then you need to add a little acid to the composition for better storage.

Bell pepper- the only spicy thinner that is recognized in the Caucasus. Adjika with sweet pepper is considered adjika for wimps among Caucasians. But often you want to feel more taste than sharpness.

How to grind ingredients for adjika

A few words about the grinding of ingredients, which can affect the taste of adjika.

For small volumes, you can, of course, use grater. But with mass preparations of adjika, a more powerful device that can reduce time and labor costs should be selected for this purpose.

Food processor or blender greatly simplifies the grinding process. These kitchen appliances, which modern housewives have at hand, quickly grind food, and are easy to clean.

Gentle and thoughtful grinding offers meat grinder. Although it is a little more difficult to wash than a blender bowl, the processes in it are easier to regulate and closer to the long-forgotten grinding on a stone.

Today, adjika has worldwide fame, it gives dishes a special taste, which is why it is appreciated in all countries. In translation, the word "adjika" means "salt", and indeed, how difficult it is to imagine many types of food without salt, so many dishes of Georgian and Abkhaz cuisine lose their charm without adjika. Traditionally, this supplement is used with meat and fish, but it can be added to soups, vegetable dishes and dishes from pasta. A little-known type of seasoning is dry adjika, the use of which will help you get a fresh feeling.

The composition of dry adjika

Salt in pure form Caucasian residents practically do not use it, it is part of the spices they use. Saturated color and the characteristic hotness of the seasoning is given by red pepper, the full composition of spices and herbs depends on the recipe. Addendum hot pepper makes it possible to achieve unique taste. In the Caucasus, not a single meal is complete without adjika, it is served even with melons and milk dishes.

AT traditional recipe x tomatoes are missing, this can be called an exclusively Russian "invention".

The dry adjika recipe has certain differences from raw analogues. Usually 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 certain area, everywhere they try to use their own set of spices to achieve unique taste. You can cook this famous seasoning yourself, observing the composition indicated above. To prepare spices, you first need to find all the ingredients.

Features of dry adjika

Cooking adjika according to the classic recipe is available even to beginners who have heard about this for the first time. Georgian seasoning. As minimum set you can use suneli hops, hot red pepper, ground coriander, dried dill. good addition will become fresh garlic and salt, which should not be added to in large numbers. When breeding a dry seasoning and obtaining a sauce, 3% vinegar is used.

In the recipe for dry adjika, suneli hops play an important role, this is a special composition of spicy herbs. It includes the following ingredients:

• fenugreek;
• marjoram and basil;
• parsley, celery, saffron.

These components make up the classic recipe for suneli hops, but there are exotic options with other dry herbs. Usually a couple more are added to these ingredients to get special taste. Many homeowners keep the recipe a secret to keep their unique flavor secret.

How to make classic adjika

A spicy dry seasoning with a fragrant smell and taste is prepared in just an hour, we recommend using classic recipe from Georgia. First you need to prepare the following components:

• suneli hops (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).

The use of garlic from a fresh harvest is becoming preferable due to more juice.

Garlic must be peeled and passed through a crusher until an almost homogeneous mixture is obtained. Suneli hops are mixed in a cup of great depth with ground coriander and hot pepper, spices are added in turn. Next comes the time to add grated dill and salt to the dry mixes.

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, spoiling its taste. Moisture will lead to a loss of characteristic sharpness.

Prepared garlic is squeezed into the total mass, after which the difficult part begins culinary process. All components should turn into a homogeneous mixture, their grinding is given Special attention. For eating, the mass should be diluted 3% vinegar sauce. This is also a way to prepare adjika from dry adjika, which everyone knows.

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

Rules for using spices

Adjika is used as a seasoning all over the world; it has long ceased to be a spice characteristic only of the peoples of the Caucasus. Dry seasoning makes for a very tasty meal familiar dishes, the taste of which has already become boring. Add 2 tbsp to regular soup, which you are used to cooking, and get new recipe with exquisite taste.

The composition of the components affects the type of seasoning, it can be red, green or orange.

The use of dry adjika as a seasoning is necessary not only for taste, it is used because of the numerous useful qualities. The high life expectancy of local residents in the Caucasus is associated with the use of this spice. Having diluted the dish with dry adjika, we get the following result:

1. restoration and strengthening of immunity;
2. the absence of pathogenic microbes in the dish;
3. prevention of stomach ulcers;
4. solution of problems with the gastrointestinal tract;
5. improved metabolism;
6. stabilization of blood circulation.

You can breed dry adjika wine vinegar, the result should be a mass that looks like gruel. The addition of vinegar is done in moderation, seasoning that is too thin loses some palatability. With spices, you can cook soup, cook many dishes, use as an additive for different snacks, adjika is sometimes simply spread on bread. Use is unlimited

I can't imagine my kitchen without this seasoning!

Many chefs cannot imagine their cuisine without adjika. They season the first and second courses with it, use it as a marinade or just serve it with bread ... But do they know that delicious mix with tomatoes, bell peppers, as well as apples and even zucchini - it's anything (lecho, tkemali, satsivi, just sauce), but not adjika!

It will be a product that has become calling card caucasian cuisine . In truth, the word "adjika" in translation from the Abkhaz - salt. But already the paste-like mixture, which tourists usually bring from Abkhazia, is called by the Abkhaz themselves apyrpyl-jika (“pepper salt”) or ajiktsattsa (“salt ground with something”). So, the soul of adjika is salt mixed with ground herbs and spices, and you can’t just eat it with a spoon!

How to cook adjika

The aroma of authentic adjika cannot be confused with anything. At home, the seasoning is prepared by hand, grinding the ingredients on a flat stone. Some housewives have stones that are more than 200 years old!

Ingredients for Abkhaz adjika

The classic basis of adjika - hot pepper , coriander seeds, garlic, blue fenugreek and salt. Each family may have its own recipe, which allows, in addition to the base, some other components.

• 500 g chili peppers (sun dried)


• 1 big beam cilantro


• 1 large bunch of parsley


• 1 large bunch of dill


• 400 g garlic


• 3-4 st. l. ready mix hops-suneli


• 100-200 g walnut kernels


• 1 stack table salt

Cooking adjika

1. Rinse the pepper, unscrew the petioles. Next, look at your taste preferences: if you want a less spicy product, remove the seeds, because they are concentrated in hotness. Observe safety precautions: work with gloves!


2. Remove tough stems from greens. Peel the garlic.


3. Pass all the greens along with garlic, pepper and nuts through a meat grinder, add salt. Pass through the meat grinder again to get homogeneous mass. Add suneli hops.


4. Cover the dish with a film (you can make a hole in it) and put it in a warm, dry place for two days so that fermentation takes place and part of the liquid evaporates. During this time, mix the mass several times.


5. Transfer adjika to clean jars, store in the refrigerator.

There are no strict proportions in the ingredients. You can not use nuts, but if you want to cook exactly that product, be sure to add it.

Quantity cilantro greens can be reduced, as it has a dominant taste. If you find cilantro during the flowering period - take it! It is at this time that it has a unique delicate aroma.

Pay special attention to the choice hops-suneli. Check if there is blue fenugreek (utskho-suneli) in the composition. If not, it will need to be added separately. In a good seasoning, you can count up to ten ingredients! Be sure to include fenugreek and coriander seeds, as well as celery, dill, parsley, basil, marjoram, savory, bay leaf, mint, saffron and red pepper.

Adjika is a spicy Abkhaz condiment, which is a mixture of red pepper, spices and garlic.

History of adjika

According to one version of the appearance of the seasoning, adjika owes its appearance to the Central Asian shepherds who grazed sheep high in the mountains. To make them eat more grass and gain weight, they gave them salt. At that time, salt was expensive and sheep owners, hiring shepherds, gave it to them mixed with red pepper, so that they would not eat it themselves. But soon the shepherds were able to bypass the trick of the owners, diversifying the mixture with garlic and herbs growing in the highlands.

At first, this seasoning was called apyrpyl-jika, or pepper salt. The mixture also has other names - adzhiktsattsa - salt ground with something, as well as adjika - red salt.

seasoning composition

The basis of adjika is quite ascetic: 70% of garlic accounts for 20% of chopped fresh pepper, and 5% of salt and spices each. Sometimes fresh cilantro and walnuts may be included in the composition of adjika.

The composition of the seasoning mixture added to the base is always individual, but most often it includes coriander, basil, bay leaf, savory, hyssop, dill, marjoram and fenugreek. Sometimes a ready-made mixture of hops-suneli is simply added to adjika. If, during the preparation of adjika, red peppers are replaced with green ones, then adjika will turn green or brown.

How to cook adjika

Traditionally, adjika is prepared by rubbing garlic, dried pepper and spices between two stones until an oil-like state is reached. To prepare adjika, they took fresh dry spices, which, during this cooking method, gave up their aromatic substances and fully revealed the taste of all the ingredients used.

There is an opinion that adjika prepared with a blender will have a rough taste, since only rubbing between stones allows you to qualitatively process vegetable fibers, destroying their structure and increasing juice yield, and due to the fact that the grinding process is slow, the aromas of pepper, garlic and spices are harmoniously mixed . During the process, extraction slowly proceeds, due to which hand-made adjika turns out to be more fragrant and tastier.

Application

Adjika can be used as a concentrated seasoning in the preparation of soups, stews and marinades, as well as an additive to ready-made spice mixtures in pickling and cooking. 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, onion, sugar, paprika ( bell pepper), vegetable oil, apples, vinegar, horseradish and beets.

One more important detail self cooking adjika is a mandatory protection of the hands and mucous membranes of the nose and eyes. The hot juice of red pepper released during cooking can cause allergic reactions and even burns. There may be a tickle in the nose, redness of the eyelids and watery eyes. When working with hot red pepper, be sure to wear rubber gloves, goggles and a mask that covers Airways. Cooking adjika is best outdoors.

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

Adjika can be attributed to the number of light aphrodisiacs, since the pepper and garlic included in its composition dilate blood vessels, slightly increase blood pressure and invigorate.

Adjika is a spicy seasoning in the form of a paste sauce, which is made from hot pepper, garlic, salt and spices. It is traditional for Abkhazian cuisine. In Georgian, Armenian, Russian cuisine, it is prepared with various variations- with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we will present you two traditional adjika recipes - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Adjika in Abkhazian is prepared without much difficulty, like everyone else traditional dishes Abkhazian people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.
Adjika, which is of great importance among the Abkhazians, has spicy taste and excellent aroma, enhances appetite. However, of course, it is not suitable for those who do not like spicy dishes.

Important! Adjika is contraindicated for people with gastritis, hyperacidity stomach, kidney and liver problems, pregnant women, nursing mothers, young children.

The nutritional value of the seasoning is 59 kcal per 100 grams of product. It has 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to be added to fish, meat and vegetable dishes, use in dietary nutrition.

Kitchen tools

For cooking spicy seasoning you will need:

• pan;
• plate;
• a spoon;
• coffee grinder;
• meat grinder;
• garlic press;
• immersion blender.

Ingredients

The following components are put in adjika in Abkhazian style:

• hot red or Green pepper(fresh or dried) - 1 kg ( fresh pepper it is better to hold it for seven days on the balcony so that it wilts);
• whole seeds - 100 g;

• - 100 g;
• - one head;
• fresh cilantro - one bunch;
• salt - two tablespoons.

Important! To avoid burning the skin on the hands, operations with pepper should be done with gloves. You should also protect your face. Hands that have come into contact with the spice should not touch the mucous membranes of the mouth, eyes, nose. And if adjika, when it gets into your mouth, caused you a strong burning sensation, then in no case should you drink it with water - it will be even worse. Help put out the "fire" in the mouth small piece butter, cream, yogurt or milk.

How to do

Cooking traditional seasoning in Abkhazian can be divided into 13 steps:

Adjika in Caucasian style: recipe

The second recipe is also quite simple. Adjika is spicy and fragrant; it is made from two types of pepper with the addition of , which give it a milder taste.

Did you know? Abkhaz healers have long recommended adjika as a remedy for diseases digestive system. Valuable substances, which are included in it, improve metabolism and blood circulation, and also increase the body's defenses against viral ailments.

Kitchen tools

To prepare the Caucasian seasoning, you will need:

• pan;
• blender.

Ingredients

From the products should be prepared:

• - 185 g (dried for a week);
• hot pepper ordinary (red, green) - 225 g;
• garlic - 200 g;
• walnuts - 150 g;
• coriander - 50 g;
• ucho-suneli (blue fenugreek) - 25 g;
• ground red pepper - 75 g;
• salt (preferably sea) - 150 g.

How to do

Step-by-step instructions for preparing adjika in Caucasian style are as follows:

What else can be added for spice

For piquancy, culinary specialists sometimes add greens:,. Also, to reduce the spiciness, tomatoes are used among the ingredients.