|per 100 g||Total Recipe|
|Gross weight||100 g||457 g|
|Energy||219 kJ / 53 kcal||998 kJ / 240 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||2 g|
|Fibre||3 g||13 g|
|Salt||263 mg||1202 mg|
250 gChili pepper
160 gBell pepper / Sweet pepper
8 gCoriander seed
3 gFenugreek seed
457 gTotal recipe weight
Toast the coriander, cumin and fenugreek seeds in a frying pan, until crisp and fragrant. careful not to burn them.
In the meantime deseed the chili's and the pepper. Crush & peel the garlic and add to the blender. Blend until you have an even smooth paste.
Ground the toasted seeds in the pestle and mortar, until you have a smooth powder.
Add the paste and the rest of the ingredients to the mixing bowl and mix until you have a deep dark red paste.
Adjika is a versatile condiment used in the Georgian Kitchen, you can use it with meat, poultry or fish. Use it as a base for sauces (e.g. Satsebeli) and marinades. Or use it to spice up sandwiches, salads etc.