Favorite seasoning - recipe adzhika

Adjika is loved by many fans of savory and spicy flavors. This is one of the spices of the Abkhazian cuisine, which is so well established in our country. About the peculiarities of cooking adzhika at home, read this article.

Adjika is a seasoning, which is made from garlic, red pepper and spices, one of the traditional dishes of the Abkhazian cuisine. The history of the origin of adzhika very interesting. It is believed that this dish was invented by shepherds - shepherds. Leaving the spring in the mountains, the shepherds took salt, which gave them the owners of the flocks to the animals due to consumption of salt was called thirst and they eat more and faster gaining weight. Shepherds stealing salt, because it was expensive product, and it has been added pepper, but this mixture shepherds, again, not used for business, and they would add a different fragrant spices - hops suneli, garlic, cilantro, etc. and appeared adjika.

With the Abkhaz "adjika" is translated as "salt". And Abkhazians themselves call it "apical-adjika", which translates as "pepper and salt", "salt, with something ground" - just adjika it is called other peoples of the world.

In the composition of traditional adzhika includes products such as red pepper, salt, spice, dried and fresh herbs, and of course garlic. But tomatoes, contrary to popular belief, the composition of the classic Abkhazian adzhika not included.

To prepare the eggplant yourself at home is a snap. For this you just need a little time, desire, and the most simple products.

Recipe traditional traditional

You will need: 1kg bitter peppers, 500g garlic ? glass salt coarse ? cups of spices - coriander, fennel, hops suneli, etc.

How to cook a classic adjika. In a few days to modality pepper. Garlic is clean, clear hot pepper seeds and veins, otherwise adjika will be so severe that it will be impossible there. Then grind it with the spices in a mortar (if cooked small portion) or to use for mixing blender or grinder. Finished season with adjika and salt to taste and stir.

As you can see, traditional adjika is very easy to prepare. It can be added to many dishes - it all depends on personal taste preferences. It is often served with boiled poultry and meat, fish, vegetables, beans. And dry the eggplant can be used for stews, sauces, pickles, cereals and soups. Adjika added to various dishes to give them spice and spice, bright and special taste is highly valued today in Eastern European cuisine.

It is believed that adjika - seasoning useful. It increases appetite, improves metabolism and digestion. Also in the classic version of this condiment of garlic and hot pepper effectively strengthens the immune system, fights viruses, has an activating blood circulation and tonic effect, improves the work of the genitourinary system. Use adzhika is an excellent prevention of respiratory diseases, it also improves the men's function and, in General, enhances the activity of the organism. In addition, it is believed that adjika improves the condition of blood vessels, cleanses the body from plaque and improves cellular oxygen exchange. Another plus adzhika that this low-calorie condiment with a rich flavor and can be added to the fish and vegetable dishes with diet.

However, because adjika - the product is very sharp, to eat it is not recommended for gastritis, peptic ulcer, if you have problems with the biliary excretion and urination, severe diseases of the digestive system. Also a contraindication to the use adzhika is hypertension, diseases of brain, child age, pregnant and breastfeeding women.

Is there any way, if you love eggplant, but because of the strong sharpness cannot eat it, as there are any health problems, which is a contraindication to its use? To make less spicy adjika with the addition of sweet pepper. Using a traditional recipe, simply divide the total weight of the pepper so that it is 80% sweet and only 20% of acute.

Interesting facts about ajike

In our country this seasoning is prepared not only in the classic version, but with the addition of sweet peppers, zucchini, apples, eggplant, walnuts, horseradish, onions, carrots and even gooseberry.

Adjika refer to products-aphrodisiacs, because this seasoning, extending blood vessels, contributes to the light pressure increase and vigor.