Richard Martin

Nov 2, 2023 | epicurious.com | Darra Goldstein |Cortney Burns |Richard Martin |Zaynab Issa

This lively condiment has it all: heat, spice, and the zing of fresh herbs. Adjika originated in the western regions of Georgia-the country in the Caucasus, not the American state-where it was traditionally, and laboriously, made in a mortar and pestle. But today a food processor makes quick work of the task.