Discover the Flavour of Summer: How To Use Dry Adjika

Summer is the perfect time to experiment with bold, exciting flavours that brighten your meals without weighing you down. One seasoning that has been quietly making waves for its unique taste and versatility is dry adjika - a traditional Georgian spice blend that’s quickly becoming a favourite for food lovers around the world.

In this post, we’ll take a closer look at what dry adjika is, where it comes from, and why it’s the ideal seasoning for summer cooking. From salads and marinades to dips and even soups, dry adjika adds a smoky, spicy, and nutty kick that’s impossible to resist.

Whether you’re new to Georgian cuisine or already a fan, read on to discover how to make the most of dry adjika this season - including a delicious summer recipe to get you started.

What is Dry Adjika?

Dry adjika is a powdered seasoning originating from the Caucasus region of Georgia. Traditionally, adjika paste is made from a blend of fresh chillies, garlic, herbs, walnuts, and spices. Dry adjika captures those same vibrant flavours in a convenient, shelf-stable form.

At Happy Adjika, our dry seasoning packets come in three varieties:

• Red Dry Adjika: smoky, medium-heat with sun-dried red chillies and garlic.

• Green Dry Adjika: fresh, herbaceous, and slightly spicy with green chillies and herbs.

• Walnut Dry Adjika: earthy and rich, blending nuts and spices for a unique depth.

They are perfect for sprinkling, mixing into dips, or adding to your favourite recipes.

The Origins and Culture of Adjika

Adjika has been a staple in Georgian kitchens for centuries, cherished for its ability to bring warmth and spice to dishes. Traditionally made in small family batches, it’s often enjoyed as a table condiment, used to season meats, vegetables, and breads.

In Georgia, adjika represents more than just flavour - it’s part of the culinary heritage that connects generations through shared recipes and seasonal produce. The dry form preserves the essence of this beloved spice blend and makes it accessible for cooks everywhere.

Why Dry Adjika is Perfect for Summer Cooking

Summer calls for fresh, vibrant food with bright flavours and dry adjika fits right in. Here’s why:

• Easy to use: No refrigeration needed, just sprinkle or mix as you like.

• Versatile: Works with grilled meats, salads, dips, soups, pasta, and more.

• Balanced heat: Adds warmth without overpowering, letting seasonal ingredients shine.

• Enhances freshness: Brings smoky, garlicky depth that elevates light summer dishes.

Summer Recipe: Dry Adjika Marinated Grilled Vegetable & Halloumi Skewers

Ingredients (Serves 4)

• 1 aubergine, cut into chunks

• 2 courgettes, sliced

• 1 red onion, quartered

• 1 red pepper, cut into squares

• 250g halloumi, cut into cubes

• 3 tbsp olive oil

• 1 tbsp red dry adjika seasoning

• 1 tbsp green dry adjika seasoning

• Juice of 1 lemon

• Fresh parsley, chopped (to garnish)

Instructions

1. In a large bowl, mix olive oil, lemon juice, red and green dry adjika seasonings.

2. Toss the vegetables and halloumi cubes in the marinade, ensuring everything is coated.

3. Thread vegetables and halloumi alternately onto skewers.

4. Preheat grill or BBQ to medium-high heat.

5. Grill skewers for 10–12 minutes, turning occasionally, until vegetables are tender and charred, and halloumi is golden.

6. Garnish with fresh parsley and serve immediately with flatbread or a fresh salad.

More Ways to Use Dry Adjika This Summer

• Sprinkle over fresh salads for a peppery twist.

• Mix into yogurt or hummus for quick, flavourful dips.

• Rub onto chicken or fish before grilling for an easy marinade.

• Stir into summer stews or tomato sauces for added complexity.

• Use as seasoning for roasted potatoes or fries.

Dry adjika is a summer kitchen essential - combining heritage, boldness, and ease of use into one powerful seasoning. With its rich history and versatile flavours, it’s the perfect way to add authentic Georgian spice to your warm-weather cooking.

Give our recipe for grilled vegetable and halloumi skewers a try, or experiment with your own combinations. However you use it, dry adjika promises to brighten your BBQs, salads, and every dish in between.