In our lineup, you may find two types of adjika: adjika cooked on fresh tomato-based (Caucasian, Kuban, A la homemade) and adjika cooked on pepper-based raw material (a la Georgian peppery and a la Georgian peppery with greens).

Adjika is a delicious sauce with pieces of fresh tomatoes, sweet peppers, carrots, with fragrance of garlic, greens and spices. Used technologies of home canning keep the maximum hale of chosen vegetables that are part of the sauce, making a bright mix, full of minerals and vitamins. Adjika can be used both as addition to a soup and as a good sauce which ideally goes with meat, fish, vegetables, pasta, rice, beans. To raise appetite it is recommended to eat a small piece of bread with adjika before lunch or dinner.

Made by original Caucasian recipe, peppery adjika a la Georgian consists of natural products, grown on fertile lands of Krasnodar region. Real adjika appropriately includes rubbed hot peppers, flavory garlic, aromatic herbs (cilantro, basil, dill) and unique seasoning Caucasian mix of utsho-suneli. Certainly, followers of hot peppers will rate high the pungent spices in it. Housewives will value adjika as well: intense, concentrated, therefore tasty and cost-effective, it keeps consumptive qualities for a long time, and it has convenient fractional packaging that is nice glass jar with disk-top cap.

Peppery adjika supplements taste of meat, vegetable dishes, makes soups and salads piquant, it can be used for marinades and dressings. Steaks and barbecues being marinated in adjika peppery will be more delicate. Due to high concentration it should be used by small portions.