There are lots of different recipes and versions of adjika and each household and region makes it's own slightly different version. This recipe uses authentic spices and, a traditional method is used to make this delicious spice paste.

What is adjika

Simply put adjika is a flavour explosion bestowed upon humanity by the pleasant folks of Georgia. Easily constructed by throwing together a few basic ingredients and spices into a versatile and potent paste.

The good news is anyone can make it. The bad news. You probably have to throw out that kimchi experiment you worked so hard on to store enough adjika.

For a while now we've been bombarded by everything Korean. Thankfully only with delicious food of which kimchi is by far the most preferred ammo.

Tasty as it might be I am sure you have realised by now that it's time to move on to the next big flavour the world has to offer. Right now Georgian food is making huge waves. Gaining popularity at the speed of light. Rightfully so too.

For those not familiar with Georgia food. The produce is quite simply awesome with the cuisine based around locally sourced and highly seasonal ingredients.

While the cooking methods are kept simple to bring out the best of what the land so fruitfully provides.



A while ago I visited Georgia for a few days after I got acquainted with their wine and cuisine. As you can tell by now I got completely hooked.

I absolutely can not resist meat cooked over an open fire made with real slow-burning wood. This is a perfect meat rub and marinade. But, I am actually going to give you an awesome vegan recipe to try with your very first batch of adjika paste.

Reason being that, I had such good quality fresh vegetables on my trip. It actually overshadowed my beloved fire-grilled meat.

Why this recipe

I first came across adjika as a sauce made with tomatoes. It arrived with some grilled lamb cutlets and although it was good lamb the sauce just rocked the party.

To make a long story short I asked many folks about adjika. As with many of these pastes and sauces, I got told loads of different recipes and each person had their own opinion on what is traditional and what is not.

In the end, my research brought me to a few key ingredients and spices which to my opinion makes this recipe the most versatile spice paste to use.

Reason being that you can use it in anything from dipping sauces to making elaborate curries or stews.

Ingredients needed

Spices needed to make Adjika

You will also need the following:

1 1/2 red peppers

8 cloves garlic

1 tbsp coriander root/stalks

2 red chillies

Below is an Amazon link(affiliate) to get blue fenugreek:

How to make it

Toast a handful of walnuts and crush them into a fine powder.

To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning.

Once toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.

Next we will purée some garlic, chili, coriander root and red peppers. If you like doing hand stands in the shower then add as much chili(along with their seeds) as your .... heart desires.

Once our ingredients are purée we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.

Final step is to add in the spice mix, walnuts and season it with some salt and vinegar.

How to use it

Useful equipment for this recipe

MORTAR AND PESTLE - Buy Now

Cast iron skillet - Buy Now

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Adjika Paste Rate this recipe 1 2 3 4 5 15 ratings Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Category: Sauces Cuisine: Georgian Author: Charlé Visser Servings: 1 portion Adjika is the perfect spice paste to use with grilled meats, fish or vegetables cooked any way. Ingredients For the puree: 1 1/2 red peppers

8 cloves garlic

1 tbsp coriander root/stalks

2 red chillies For the dry mix: 100 g walnuts roasted and crushed fine

1 tbsp khmeli suneli or blue fenugreek

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

1 tsp aniseed

1 tsp dried pimento/chili

1 tsp thyme seeds

1/2 tsp garlic powder For the seasoning: 1 tbsp salt

1 tbsp white wine vinegar Instructions For the puree: Puree the garlic, chili, coriander root and red peppers using a hand-held blender or mincer. If you like doing hand stands in the shower then add as much chili(along with their seeds) as your .... heart desires. Once our ingredients are pureed we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone. For the dry mix: Toast a handful of walnuts and crush them into a fine powder. To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning. Once they are toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix. The final product: Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar. Notes ** If you like it hot add then crank up the heat with more chillies or hotter ones like birds eye or habanero. Buy Blue Fenugreek Here Nutrition Facts Adjika Paste Serves: 1 portion Amount Per Serving 1 small jar Calories 864.79 kcal % Daily Value* Total Fat 68.92 g 106% Saturated Fat 6.52 g 32.6% Trans Fat 0.0 g Cholesterol 0.0 mg 0 Sodium 1013.07 mg 42.2% Total Carbohydrate 55.15 g 18.4% Dietary Fiber 20.01 g 80% Sugars 15.3 g Protein 24.88 g Vitamin A 36.59 % Vitamin C 412.22 % Calcium 30.96 % Iron 68.04 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. PantsDownApronsOn 6.4.18 https://www.pantsdownapronson.com/adjika-paste/