Domowa Adżika - czerwona i zielona - Praktyka u Praktyka

Adjika is a thick sauce, or even paste, originating in Georgia. Spicy, incredibly aromatic, and pairing wonderfully with Georgian cheese. It comes in two varieties: red and green. The color, of course, comes from the peppers used. Those sold here as chili or pepperoni are suitable. The remaining ingredients are garlic and spices. It's a mystery, without specifics, because every Georgian home seasons adjika differently. Perhaps the only mandatory ingredient in the spice mixture is uccho suneli, or blue fenugreek. Other ingredients include cumin, cloves, and khmeli suneli (which is a completely different story, as khmeli suneli is a spice blend that also doesn't have a specific composition and can contain virtually anything, depending on the manufacturer or the home where it's prepared – sometimes there are just five spices, sometimes as many as 20). Other optional ingredients include walnuts, fresh dill, parsley, cilantro leaves, mint, and basil. Contrary to what you might find in stores, tomatoes are not used in traditional adjika. The ingredients are usually ground in a meat grinder, but in the past, something like a mortar (a flat stone with a recess in the center) was used. You can also use a blender. Traditionally, dried paprika is used, so the adjika has the consistency of a thick paste, but you can also make a more liquid version that can be spread on meat or cheese. A descriptive version and the recipe are available on the blog: https://nomart.pl/wordpress/?p=3257 Link to Domnik's channel:    / @fermxpert   Tricity stores - http://nomart.pl/lokal/ Culinary blog - https://nomart.pl/wordpress/ T-shirts and gadgets - https://sklep.nomart.pl/c/584/gadzety... Facebook -   / nomartpl   Instagram -   / nomart.pl   Link to the previous episode -    • Kiełbasa z szynkowara. Zwyczajna, Wiejska,...