Adjika - health benefits and harms

Hot-spicy and beloved by many adjika has a number of useful qualities, which are not known to everyone. This popular seasoning is prepared using natural products, therefore it can only cause harm to the human body in extremely rare cases.

Adjika Composition

The composition of adjika is represented only by natural components, this is its value. A mixture of hot chili peppers, garlic, salt and various herbs gives a burning, pleasant taste. It should be noted that the seasoning is low-calorie, 100 grams of the product contains only 50-60 kcal, so lovers of a slim figure and various diets will appreciate it. The same amount of adjika contains 1-2 grams of protein, 7-8 grams of carbohydrates, 2-3 grams of fat.

The benefits of adjika

There are enough lovers of a valuable product in the world, but there are also those who did not like the spicy seasoning. However, in the first and second cases, people only think about taste preferences, and no one thought about how this product is useful for humans.

Adjika has a number of effective beneficial qualities that can have a positive effect on the human body, strengthen health. All this is due to the valuable health properties that are endowed with the natural ingredients that make up the seasoning.

So adjika is capable of:

• stimulate appetite;
• positively affect digestive processes;
• regulate metabolic processes;
• act warmly;
• strengthen immunity, increase the body's defenses;
• have an antiviral and bactericidal effect;
• stimulates blood flow in the genitals, improves potency;
• helps to cleanse blood vessels of cholesterol plaques.

Adjika is an excellent tool that can alleviate a person’s condition with acute respiratory infections and colds. The components of this product increase energy potential.

Can adjika be harmful?

Despite a wide range of positive properties, adjika is not shown to everyone. If this is not taken into account, then a valuable product turns into an enemy that can harm the body.

It is not recommended to include adjika in the diet in the following cases:

1. In the presence of renal or liver failure;
2. In the presence of various diseases of the gastrointestinal tract (among them gastritis, ulcer, etc.) in such cases, adjika will only increase the irritation of the gastrointestinal mucous membranes, thereby exacerbating the situation;
3. With pathologies of the cardiovascular system;
4. Patients suffering from high blood pressure (adjika will increase it even more, and this is a very undesirable development of the situation for hypertensive patients);
5. Women preparing to become a mother. Any spicy seasoning can provoke premature birth or miscarriage;
6. During the period of breastfeeding;
7. Children under 12 years old.

Secrets of cooking adjika

The traditional recipe includes ingredients such as hot peppers, garlic, spices and salt. If desired, you can embellish the dish with basil, coriander, dill, cilantro, hops.

Today, the variety of recipes by which adjika can be prepared is amazing, but any of them certainly contains tomatoes, so the seasoning turns out to be red.

Adjika can be prepared in two ways: in Abkhazian and Georgian.

According to the recipe of sunny Abkhazia, the product is prepared from a mixture of hot pepper, garlic, walnuts and herbs (dill, cilantro, basil). This seasoning goes well with meat dishes. In addition, in Abkhazia you can find green adjika, which is prepared from green spicy herbs, green sweet pepper and salt.It is customary to use this seasoning when preparing dairy dishes.

At the heart of Georgian adjika is a mixture of two peppers - hot and red, to which is added wine vinegar, garlic, cilantro and other herbs. Today, this product of the Caucasian table can be found in the composition of East European cuisine.

The value of an unusual seasoning is determined by its astringent aroma and piquant taste. It is also added to a variety of dishes to give them the desired spiciness.

Cooking adjika according to the classic recipe
Adjika is a very popular product among Russian housewives. It is prepared according to various recipes: with the addition of zucchini, apples, gooseberries, hot and sweet peppers. But most housewives try to stick to the classic recipe for this dish.

Ingredients:

• 1 kg. hot chili peppers;
• 0.5 kg garlic
• 3 tablespoons of sunflower hops, ground coriander and dried chopped dill;
• ¾ cup of salt, preferably shallow;

Parsley, dill, cilantro are added as desired.

Important! It is recommended that you prepare the product with rubber gloves, as if sharp condiments get on your skin, irritation may occur.

Before cooking, ground pepper is slightly dried. To do this, he puts it on the newspaper for several days or hangs out in the sun.

Cooking:

1. Sun hop, dried dill and ground coriander are mixed. Such a mass should turn out exactly half a glass. If the volume is larger, then pour the excess, if less, add each spice in equal amounts until the required amount is obtained.
2. After that, in a meat grinder or blender, garlic, pepper and selected herbs are crushed and all this is mixed with spices and salt.
3. The resulting adjika is laid out in a glass jar with a lid and cleaned in the refrigerator.

This product is best combined with meat dishes.

Adjika is the basis of Abkhaz cuisine, a valuable product endowed with a mass of useful properties. In addition to the classic recipe, widely used by modern Russian housewives, there are many possible variations of this seasoning. Adjika will become a worthy decoration of any table.

Video: the benefits and harms of adjika