ZAKUSON HOT RUSSIAN STYLE ADJIKA SAUCE

Warning! Gourmet Hot Sauce is really HOT! This spicy sauce is made from the oldest recipe found in menus from Georgia and Armenia. Adjika sauce is great with Shashlyk (Russian Shish Kabob) and is used in Georgia and Armenia the way mustard is in America - any dish that needs extra flavor and spicy heat!

Adjika is a hot, spicy but subtly flavored paste often used to flavor food mainly in the Caucasian regions of Abkhazia and Samegrelo. Adjika is usually red. 

The Abkhazian variant of adjika is based on a boiled preparation of hot red peppers, garlic, herbs and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt and walnut. Home-made adjika is available from many market stalls in the Caucasus and in the Krasnodar Krai of Russia. Tomatoes are not an ingredient of traditional adjika, though different versions of adjika, sometimes having tomatoes as a main ingredient, are produced on a commercial scale and sold in supermarkets in Ukraine and Russia.

In appearance and consistency adjika resembles Italian red pesto. The spiciness varies from recipe to recipe; those acquainted with British-Asian curry styles would probably rate a typical adjika as 'vindaloo strength'.

INGREDIENTS:

Maltodextrin, spice (black pepper, cayenne, chili, coriander, dill seed, paprika), salt, dehydrated vegetable (garlic, red bell pepper, flavor, artificial flavor), water, vinegar, modified corn starch, sodium benzoate.