Contents
Today, few people have not heard about adjika. Many housewives prepare this seasoning in their kitchens and treat their family and guests. But not everyone knows the meaning of the word. It means salt. This versatile seasoning is widely used as a fragrant and spicy addition to many dishes. And this applies not only to meat or fish, but also to soups, dishes made from vegetables and pasta.
The most common is adjika, made from fresh vegetables. But there is also dry adjika, which s still know little about. This product is used in dry form, added to liquid dishes during cooking. And when diluted, a spicy seasoning in the form of gruel is obtained. We will try to tell you how to prepare a dry spice, how to store and breed.
What is included in the
The inhabitants of the Caucasus still use the minimum amount of pure salt today. It enters the body along with herbs and spices that are part of adjika.
This spicy seasoning does not contain tomatoes. This is an “invention” of the s. Saturated red color and sharpness (even, one might say, pungency) seasoning was given by peppers. The composition of dry adjika is very different from the “raw” options.
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.
Features of dry adjika
The recipe for making dry spicy seasoning is simple, accessible even to a novice hostess.
It contains only 4 dry ingredients:
- hops 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 hop-suneli? A mixture of various herbs consists of:
- fenugreek (it is also called fenugreek or unzo-suneli);
- balisica and marjoram;
- parsley, celery, saffron and others.
Adjika classic – recipe
After spending an hour of personal time, you will get a fragrant spicy seasoning if you use the following recipe.
You need to get the following ingredients:
- hops-suneli – 30 grams;
- hot red ground 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.
Method of preparation
- Pass the peeled garlic through a crusher or blender. Garlic is best used from a new crop, as it has a lot of juice.
- In a deep porcelain bowl, mix suneli hops with ground coriander and hot pepper. Spices are added one by one.
- Rub the dill with salt and add to the mixture.
- Mix thoroughly again.
Peeled and washed garlic must be thoroughly dried, because even a small amount of moisture will destroy the spicy seasoning.
- Squeezing the garlic, put it in adjika. The most difficult part of the work begins. It is necessary to grind the ingredients in such a way that a homogeneous porridge-like mass is obtained in the cup. As you grind the seasoning, you need to add diluted rice vinegar.
In the old days, the hostesses 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 give off their flavor and aroma better.
During grinding, the adjika ingredients dry, absorbing the juice of garlic and vinegar, gradually swell. Even without the addition of oil, the seasoning takes on an oily appearance.
Ready adjika should be laid out in dry jars, strongly compacting the contents. 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 way:
Rules for the use of dry adjika
Adjika is the most popular seasoning not only among the inhabitants of the Caucasus. It has long been confidently “walking” around the world. A spicy bitter taste will make any dish gourmet. Depending on the components that make up its composition, it can 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. Sugar and salt can be added if desired.
Any seasoning can be prepared from dry adjika, it is enough to add fresh cilantro or basil, green or red pepper to it.
A spicy additive is used both in its natural form and as an additive to borscht, sauce, lubricate meat or poultry before baking.
Adjika dry in Abkhazian:
Instead of a conclusion about useful properties
Dry spicy adjika is not only a culinary masterpiece that has been living for many centuries. It is also a kind of medicine for people suffering from lack of appetite.
Moreover, the use of seasoning prevents stomach ulcers, many diseases of the gastrointestinal tract, improves metabolism and the functioning of the circulatory system.
It is good to use spicy seasoning for colds: red pepper and garlic kill germs, and herbs help restore immunity.
There are also contraindications. Spicy seasoning is not recommended for pregnant women and children under 10 years old, as well as people with chronic diseases of the gastrointestinal tract, liver and kidneys.