Georgian cuisine also offers tkemali, sacebeli, adjika sauces and dips. The appropriate use of Adjika is to strengthen the immune system and prevent diseases. Tkemali improves digestion and accelerates metabolism. It is made from wild plums – mirabelle. You can also use them as barbecue sauces.
Georgian Red Tkemali – 300 g.
Georgian Green Tkemali – 300 g.
Satsebeli Classic – 300 g.
Jonjoli – pickled shoots of jonjoli bushes – 500 g.
Jonjoli (pickled bladdernut) is a special part of the traditional Georgian cuisine, which is distinguished by its uniqueness and authenticity.