Adjika

It is difficult to imagine Georgian cuisine without ajika, which is a seasoning consisting of many savory components, in particular spices and herbs. Initially, it appeared in the Caucasus, where it became very popular, after which Ajika began to be used with pleasure in national cuisines of different countries.

Ajika, which can be both in the form of a paste and in a powdered state, is able to give numerous dishes a special aroma and taste: thin, sharp and bittersweet. The color of this seasoning directly depends on the composition of the ajika: it is characterized by red, brown, orange or green. The calorie content of ajika in the form of a sauce is just over 59 kcal.

The Caucasus is an extensive concept that includes more than one country, therefore, the culinary homeland of Ajika is considered to be Abkhazia, where the very name of this seasoning means a very common product - salt. Abkhazians call ajika salt peppery or salt, which is grated with something - it all depends on the composition of the seasoning.

According to ancient legend, Ajika was invented by Abkhaz shepherd who grazed sheep in the mountains. The owners of the animals gave the herders salt with them in order to add it to the food of the sheep. Animals, ate salt and really wanted to drink, but they were not given water. Then the sheep had to eat grass in large quantities to quench their thirst, as a result of which they very soon gained weight - this was what the owners sought.

Probably, salt in those days was quite expensive, so it was saved, and shepherds were forbidden to sow their food with it. To avoid breaking the taboo, the sheep owners diluted the salt with red pepper and spices in the hope that the shepherd would not taste such a mixture. But in vain - the shepherds appreciated the taste of salt with spices and began to add other ingredients to it, later calling such a mixture ajika.

Composition of Ajiki

Today, many varieties of this seasoning are known, but in any case, the composition of ajika must include table salt, hot red pepper, tomatoes and garlic. Green herbs are added to these components in fresh or dry powder form.

The most common spices and spices in ajika are coriander, fenugreek, celery, parsley, dill, basil, chaber, bay leaf, marjoram, saffron, peppermint and paprika.

Benefits of ajiki

What is surprising: such a burning-spicy seasoning as ajika is able to prevent the occurrence of many diseases of the gastrointestinal tract, including stomach ulcers. In addition, the benefit of ajika is to improve metabolism, normalize digestion and work the circulatory system.

With frequent colds, the benefits of ajika are also observed, since the substances in this aromatic seasoning strengthen the body's defenses and kill harmful viruses. Just look at the chemical composition of this product and it immediately becomes clear that ajika is a rather valuable dish for human health.

Exclusively in the case of chronic and acute gastritis, as well as exacerbations of kidney and liver diseases, this seasoning is contraindicated. You should also not use ajika for children and women during pregnancy.