Adjika - Calorie Content, Composition, Benefits, Nutritional Value, Vitamins

The ratio of BJU in the product

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Adjika composition and cooking features

According to the traditional recipe, adjika contains garlic, hot peppers, salt and spices. In some cases, walnuts, coriander, basil, cilantro, dill, marjoram and hops are added to the seasoning.

Currently, there are many recipes for making adjika, but in each of them tomatoes are an obligatory ingredient, thanks to which the seasoning becomes red. According to the traditional recipe, dried peppers, garlic and spices are rubbed to a liquid mass, dry spices and additional ingredients are added.

In Abkhazia, adjika is made with stones, on which the main ingredients are ground, and in Europe, the dish is prepared with a blender.

There are two main ways of preparing adjika - Abkhazian and Georgian.

According to the Abkhaz recipe, red adjika is obtained with hot pepper, garlic, walnuts and herbs (cilantro, dill, basil), which is served with meat dishes. Also in Abkhazia, green adjika is prepared from green spicy herbs (cilantro, basil, marjoram, etc.), green bell pepper and salt. This seasoning is used in the preparation of dairy dishes. Georgian adjika is prepared from hot and sweet red peppers, wine vinegar, garlic, cilantro and other spicy herbs.

This Caucasian spice has now become part of Eastern European cuisine. It is prized for its special aroma and piquant taste, and is also added to various dishes to add spice.

In Russia, not only hot peppers are added to adjika, but also sweet peppers, zucchini, apples and gooseberries. They use a seasoning with boiled meat, poultry, beans, vegetables, fish and dairy products. Dry adjika is used as a seasoning for first courses, porridge, marinades, sauces and stews.

Calorie adzhika

Adjika is a low-calorie seasoning that can be used as part of a dietary meal together with vegetable dishes and fish.

The calorie content of adjika is 59 kcal, and the seasoning also contains 1 g of proteins, 5 g of carbohydrates and 3.5 g of fat.

Useful properties of adjika

The beneficial properties of adjika appear depending on its recipe and composition. Adjika is highly beneficial when consumed before lunch to increase appetite, normalize digestion and improve metabolism.

The classic hot pepper and garlic seasoning is effective in strengthening the immune system and fighting viral infections. The benefits of adjika have been proven as a fortifying and blood circulation activating agent, as well as a seasoning that improves the functioning of the genitourinary system.

Periodic use of adjika strengthens the immune system and allows the prevention of respiratory diseases. The pungency and pungency of the seasoning ingredients enhances the activity of the body, increases potency and improves protective functions.

Also, beneficial properties are manifested in improving the condition of blood vessels, cleansing the body of cholesterol plaques and promoting oxygen saturation of cells.

Contraindications

Due to the burning and pungent ingredients, adjika should not be consumed by people with severe diseases of the digestive system, including ulcerative lesions and various types of gastritis, as well as problems with urination and bile secretion.

The seasoning is not recommended for people with hypertension and brain diseases, and it is also necessary to limit the use of adjika to young children and women during pregnancy and breastfeeding.

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