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Adjika — how to cook delicious, the composition of the product, the benefits and harm

Adjika — product description with photos, calories and composition; use in cooking and how to cook at home (video recipe); benefit and harm

Caloric content: 59.3 kcal.

Energy value of Adjika product:
Protein: 1 year
Fat: 3.7 g.
Carbohydrates: 5.8 g

Adjika — the 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 goes, Abkhaz shepherds began to use adjika regularly. They replaced the expensive salt in antiquity, which was necessary for feeding the sheep. After eating this product, the animals began to drink and eat more at times and, accordingly, to grow more quickly.

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

  • Georgian adjika — it consists of 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 peppers, garlic, salt;
  • Azerbaijani adjika — prepared on the basis of bitter pepper, which is complemented by coriander, white breadcrumbs, cilantro, garlic, salt, and also such a spice as hops-suneli;
  • Bulgarian adjika — is a raw vegetable mixture consisting of tomatoes, Bulgarian and hot peppers and salt, twisted through a meat grinder;
  • 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 — is prepared without cooking and includes fleshy tomatoes, two types of pepper, table vinegar, salt and garlic;
  • Turkish adjika — made from chili pepper, parsley, vegetable oil, as well as tomatoes and basil.

As a basis for cooking adzhiki can serve not only pepper or tomatoes. This spicy seasoning is also made from plums, eggplants, zucchini. Even in it often add wild garlic, nuts, horseradish, apples, tomato paste and many other ingredients. And if the product is prepared on the basis of spicy herbs, then green adzhika will be released instead of red.

Today in the supermarkets canned and dry adzhika are sold. 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 the classic dry adjika to the desired consistency, it is sufficient to combine it with wine vinegar or plain warm water. The result is a homogeneous mass of red.

Also, a real Caucasian adjika can be done on your own at home. There are a lot of recipes and methods of its production, but in most cases the principle of cooking is the same. Vegetables are twisted through a meat grinder or whipped with a blender, mixed with spices and brought to a boil. Ready sauce is served to the table after cooling. We also recommend to watch the video below, from which you will learn how to cook adjika without cooking.

In addition, many housewives prefer to preserve the vegetable mass for the winter, so that in winter they don’t spend money to buy this popular product. Besides the most delicious adjika — only homemade! And in a hermetically sealed container its shelf life can reach three years, if the product is stored in a cool place.

In cooking, both adjika and canned dry are widely used. 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 complemented by kebabs, meatballs, meatballs, as well as baked potatoes and even vegetables.

Some cooks recommend adjika added to traditional red borscht. In this case, this seasoning is proposed to replace fresh tomatoes or tomato paste.

Adjika is also good as a marinade, which is suitable for both meat and mushrooms and vegetables. And if the vegetable mixture is supplemented with any other spices, then the marinated dish turns out so tasty that you will lick your fingers straight.

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

The benefits of the usual adzhika, of which only pepper, garlic, salt, and spices are, are quite surprising. This traditional Caucasian seasoning is able to normalize the work of the digestive system, as well as prevent the occurrence of gastric diseases. Even with the help of natural adzhika, it is possible to improve metabolism and blood circulation. This seasoning is incredibly useful in case of a common cold, since its constituent components can strengthen the immune system and restore the body.

In addition, the majority of Caucasian men argue that adjika is capable of endowing man with strength, confidence, vigor, as well as enhancing potency and providing vigor for a long time.

In case of gastritis, as well as renal diseases, adzhika can harm the body. It is also not recommended to use this product in pregnant women with diabetes, breastfeeding and hypertensive patients.

Adjika is an incredibly tasty and healthy product, giving the dishes a special taste and a characteristic Caucasian touch!

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