Abkhaz Adjika - the world-famous sharpness! Traditional and modern versions of the Abkhaz Adjika

Abkhaz Adjika - the world-famous sharpness! Traditional and modern versions of the Abkhaz Adjika

Dishes of Abkhazian cuisine are popular among cooks from all over the world due to their unique taste, savor and health benefits.

To please family and guests with a culinary masterpiece, which came from the mountainous country of long-livers, it will turn out when choosing the right recipe and taking into account all the subtleties and secrets of cooking healthy snacks.

Abkhaz adjika: general principles of preparation

At home, the seasoning is called Abkhazian oil, because the spicy food additive has been widely used in the kitchen, and is used to enhance the taste of meat and fish dishes, cereals and flour products, vegetables and cheeses. The seasoning of each cook turns out to be special, with its own individual aroma and taste.

The general principle of creating “butter” is quite simple. Using a meat grinder, blender or mortar, all ingredients are ground into a homogeneous mass. Prior to the invention of convenient household appliances, capable of significantly alleviating the life of the hostess, seasoning was obtained by rubbing herbs, vegetables, and spices with stone tools: a bowl and a pestle. Abkhaz adjika is still being prepared in the traditional way at home and in expensive restaurants, believing that this technology will retain unique notes of seasoning. When the components are pounded with a pestle, essential oils are released that make the adjika aromatic.

Traditional pasta differs from many modern interpretations according to two main criteria: the product is served at the table without any processing, immediately after mixing herbs and vegetables; Abkhaz adjika does not initially include tomatoes, mushrooms, zucchini.

The Russian version of the recipe allows for cooking ingredients and adding tomatoes and other vegetables. What method of cooking to choose depends on the tastes of the family and the culinary traditions of a particular house. And the products of authentic recipes and updated Russian equally brightly decorate any table and have a beneficial effect on health.

Abkhazian adjika red acute aparpyl

The paste has a sharp flavor and a special aroma. Best suited to meat and flour products. Ingredients:

• chili pepper - 0.5 kg;

• garlic - 8 cloves;

• seeds: cilantro - 15 g;

• dill - 15 g;

• basil - 15 g;

• savory - 15 g;

• walnuts - 5 pcs .;

• salt.

Cooking Method:

Peppers are washed, cleaned of internal elements, filled with warm water, left to stand for 4 hours, pressing down on the wooden board. After the pod together with other components, it is ground or passed several times through a meat grinder with a fine grate.

Abkhaz adjika bitter

The seasoning has a special bitter taste, making meat and fish dishes more saturated and appetizing. The Abkhazian recipe, supplemented by Russian housewives, will result in an unusual savory food supplement.


• tomatoes - 3 kg;

• sweet pepper - 1 pc .;

• apples - 1 kg;

• carrot - 1 kg;

• dill - 100 g;

• parsley - 100 g;

• chili pepper - 0.5 pod;

• garlic - 6 cloves;

• sunflower oil -300 g;

• acetic acid 9% -2 tbsp. spoons;

• ground black or red pepper;

• salt.

Cooking Method:

Tomatoes, peppers, apples, carrots are washed, cleaned from seeds, seeds and cores, cut into pieces. Pass several times through a meat grinder, mixing with vinegar, salt, pepper, vegetable oil, and boil for 120 minutes over low heat. At the end, the mixture is seasoned with finely chopped greens, and the dish is left to stand under the lid until it cools completely.

Abkhaz adjika dry ahhyl

Ahhyl - originally Abkhazian seasoning. It is better to cook it in stone dish, the traditional way of rubbing herbs. This ensures the preservation of the flavor and taste of the food additive.


• red ground pepper -30 g;

• salt;

• seeds: coriander - 50 g;

• dill - 50 g;

• basil - 50 g;

• savory - 50 g;

• Blue fenugreek - 50 g.

Cooking Method:

The seeds are mixed and ground in a bowl with a pestle until a homogeneous mixture is obtained, to which is added pepper and salt. Dry seasoning is suitable for Oriental, European and Asian dishes.

Abkhazian adjika plum with quince

Abkhaz adjika, sweet and unusual in taste, will decorate any table and will give a special charm to the celebration. This seasoning is used mainly with meat dishes.


• eel - 0.5 kg;

• Bulgarian pepper - 2 kg;

• quince - 1.5 kg;

• garlic - 6 cloves;

• sugar - 2 tbsp. spoons;

• salt;

• savory seeds - 100 g

Cooking Method:

Pepper, quince and eel are washed in running water, bone, core, seeds and membranes are removed, they are passed through blender knives or a meat grinder with a fine grate. The resulting mass is boiled until boiling, after which salt, sugar, savory seeds are added and the resulting 5 minutes is boiled. Chopped garlic is added to the finished dish and allowed to paste at room temperature until it cools.

Abkhazian adjika spicy-sweet

Green seasoning has a mild flavor. The combination of two types of pepper gives the Abkhaz adjika a sharply sweet taste, making it indispensable for meat, fish dishes, flour products and cereals.


• green chili pepper - 0.5 kg;

• Bulgarian green pepper - 0.5 kg;

• cilantro - 400 g;

• parsley - 400 g;

• dill - 400 g;

• basil - 400 g;

• garlic - 6 cloves;

• hop-suneli - 2 tbsp. spoons;

• Saffron - 2 tbsp. spoons;

• Coriander - 2 tbsp. spoons;

• salt.

Cooking Method:

Ground saffron insist 30 minutes in hot water. Pepper is cleaned from excess elements, passed through a meat grinder with parsley, basil, dill, garlic, cilantro. Add spices to the mixture and mix until a homogeneous seasoning is obtained.

Abkhazian Akhuskhujik (green)

The ancient recipe of the Abkhaz adjika fell in love with the modern housewives for their simplicity and excellent result. Spicy seasoning is well suited to cheese and salted cheeses.


• cilantro - 100 g;

• mint - 100 g;

• dill - 100 g;

• savory 100 g;

• basil 100 g;

• salt;

• green chilli pepper - 0.5 pod.

Cooking Method:

Chile is cleaned from internal elements. Ingredients are mixed and ground into a homogeneous mass. In one variation of the recipe, it is recommended to add a drop of lemon juice to the resulting mixture.

Abkhazian adjika traditional

At home, Abkhaz adjika is prepared in a way that is not quite usual for most Russian cooks. Local hostesses assure that following the traditions of cooking, you can get a real masterpiece.


• hot chili pepper - 500 g;

• garlic - head;

• fresh dill leaves, parsley, basil, coriander - 100 g each herb;

• coarse salt;

• hops-suneli - 100 g;

• walnuts - 6 pieces.

Cooking Method:

Pepper washed, dried on a towel, remove the cap. The pod is not cut, the seeds are not removed. The components are mixed and minced with a meat grinder or blender. Seasoning is placed in glass or porcelain dishes (iron and aluminum containers cannot be used) and allowed to stand for a day at room temperature.

Abkhaz adjika classic preparation for the winter

Banks with delicious seasoning, rolled up for winter by economic women, will give the household a boost of vitality and provide the whole family with vitamins needed during the cold season.


• chili red or green - 1kg;

• garlic - 2 heads;

• bunch of cilantro, basil, dill;

• seeds (100 g) of coriander, savory, blue fenugreek;

• salt coarse - 6 teaspoons.

Cooking Method:

Untreated washed pepper is poured with water and infused for 6 hours. From the pods remove the core, cut, mixed with herbs and seasonings. Finely ground mass is laid out in sterile glass containers.

Abkhaz adjika with the addition of corn flour

Adding corn flour to Abkhaz adjika makes the seasoning more intense. Pasta gives an unforgettable taste to stewed meat, aspic, kebab.


• Abkhaz peppers - 25 pods;

• garlic - 20 cloves;

• fenugreek seeds, fennel, coriander, dill, basil - 2 teaspoons of each type;

• salt

• corn flour - 4 tsp.

Cooking Method:

Flour and seeds are lightly fried in a dry skillet over low heat, and after processing the mixture is ground to a uniform state. Protect your hands with gloves when cleaning hot peppers. All prepared ingredients are mixed and ground with a pestle in a stone mortar.

Abkhaz adjika nut

The sweet Abkhazian adjika with a nutty flavor is suitable for dishes from flour and cereals, softens the taste of meat delicacies, poultry and is a good dressing for salads.


• red pepper - 1 kg;

• ground coriander - 100 g;

• hops-suneli - 100 g;

• cinnamon - 20 g;

• garlic - 1 head;

• walnuts - 0.5 kg (weight of the purified product);

• salt.

Cooking Method:

Pepper is slightly dried in the sun, cleaned of excess elements, washed, cut. All components are ground by a pestle, are passed through a fine grinder of the meat grinder or knives of the blender. The resulting mass should be homogeneous and viscous.

Abkhaz adjika zucchini

Delicate squash caviar will soften the sharpness of the Abkhaz adzhika and give a mixture of refined and fresh notes. Pasta will be an excellent dressing for potatoes, meat, pasta.


• green zucchini -3 kg;

• Bulgarian pepper - 0.5 kg;

• chili - 2 pods;

• carrots - 0.5 kg;

• garlic - 8 cloves;

• tomatoes -2 kg;

• sugar - 150 g;

• sunflower oil 200 g;

• Fresh cilantro, dill, parsley, basil - each herb is 100 g;

• salt.

Cooking Method:

Squashes, carrots, bell peppers, garlic and tomatoes are washed, peeled, removed, and cut into small pieces. Washed greens, salt, sugar and butter are added to the vegetables. The resulting mixture is ground in a blender or meat grinder, set to boil for 40 minutes. After that, peeled seeds and caps and chopped peppers are added to the mass. Dish prepare another 10 minutes. The seasoning is laid out on sterile jars, left to stand overnight at room temperature, covered with a warm blanket. Canned food consumed within six months from the date of preparation.

Abkhaz Adjika: Tricks and Useful Tips

Seasoning from spices, herbs, vegetables and fruits has a bright smell and taste, contains a large amount of vitamins. But, as well as from many spicy oriental dishes, the Abkhaz adjika should be abandoned to people with problematic digestion and having serious health problems, as well as young children. Seasoning should not be consumed on an empty stomach, but not necessarily as an appetizer and supplement to the main food. In order for the Abkhaz adjika to turn out tasty and fragrant, and the cooking process brought the chef pleasure, you should use a few simple tips from experienced chefs:

• buy herbs and spices in a trusted store, carefully look at the appearance of the product;

• acquire and store seeds and other parts of plants in a non-ground form;

• when working with hot peppers, be sure to wear protective gloves to protect your skin from burns;

• do not be afraid to experiment and add new ingredients to the product, different types of nuts and vegetables;

• the amount of salt in the seasoning is not regulated, and depends on the taste of the hostess and her family members, it is better to use a large sea, it has a more subtle taste and is good for health;

• apples and tomatoes are used in Russian versions of the recipe to soften the spiciness of the dish;

• Pepper pods are dried in the sun, in the air, or lightly fried in a frying pan to remove excess moisture;

• It is best to store and serve seasoning in glass or porcelain dishes.

Many traditions and recipes of Abkhazian cuisine, formed over centuries ago, gained popularity far beyond the borders of the country due to the bright taste of dishes and unique flavor. Making seasonings is a real art, having mastered that the hostess will delight her family and pleasantly surprise guests.

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