[4][5][6][7] In eastern Georgia, churchkhela production begins with a condensed juice called tatara, made from must from local grapes in the areas of Kakheti, Kartli, or Meskheti thickened with wheat flour.

Corn flour is used in western Georgia (the areas of Racha, Lechkhumi, Guria, Samegrelo, Abkhazia, and Achara), and this condensed grape juice is called pelamushi.

[8] In Abkhazia, a region in the North Caucasus Mountains of Georgia, it is known as Аджинджук (adzhindzhukhua or ajinjuk) in the local Abkhaz language and is touted as the best souvenir for gifting.

[11][12] Churchkhela and its varieties are popular in several countries besides Georgia, such as Armenia, Azerbaijan, Turkey, Iraq,[10] Syria, Iran, Cyprus,[13] Greece, Russia,[14] and Ukraine.

[24][better source needed] Churchkhela (Чурчхела in Russian or ჩურჩხელა in Georgian) is now gaining popularity in other parts of the world, notably Canada and the USA.

Georgian food has been seeing an upward trend over the last few years due to large numbers of Russians immigrating to Canada and the United States[25] with several companies starting up and taking off, like Chella, who make churchkhela in Vancouver, British Columbia, and La Fabrique St-George, who make Georgian wine in traditional qvevris.

A small amount of a special white earth called asproi is added to the boiling must and causes impurities to rise to the surface, where they are collected and removed.

The mix, called badagi, is now ready for use in the next step in the process of making churchkhela, which consists of preparing the nuts for dipping.