Adjika is simple, spicy, benefit.

 First fighters with cold  and protect from cold are garlic and spicy pepper. A garlic is anti virus remedy, spicy pepper as burning having a lot of vitamin  C, and natural antibiotic capsaicin, and  unite both these components is adjika, and here are her two recipes which on season will benefit.

Base recipe.

2 pieces for tomatoes, 20 pieces for sweet pepper, 400 gr for garlic, three middle of roots black radish, 2 bunches for petroselinum green, and dill.

Washed ingredients to mince meat, add 4 TBL.sp. of salt, sugar, mix good, add in sterilized jars, close polyethylene lids , keep in cold.

Wetting adjika.

1.5 pieces for peppers burned, 20 garlics pieces, 2 tea.sp. of salt, one tea.sp. grinded coriander, dried dill green, 0.5 tea.sp. grinded fragrant pepper, fenugreek, cinnamon.

5 pieces of spicy pink.

Wash vegetables, clean pepper , garlic from peel, press through juicer machine, add spices, mix good.

Warm slightly before fenugreek, pink and mix all. But also you can before theirs warm on pan and grind, juice filter through sieve, and purée in sieve not thow away.And against very thick mass, add slowly puree from juice and in sieve , adjika is must receive plastic  , not liquid , add in sterilized jars, keep in refrigerator till half year, and juice remained freeze in boxes, and after use for dishes cooking.

Adjika  avoiding using in gastritis with high acidity, ulcers, liver, kidneys diseases, just on remission stage, cardiovascular diseases and care and in small quantities.

By Vladimirova , herbalist

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