Ajika

Ajika or Adjika (Abkhazian: Аџьыка) is a Georgian-Abkhaz hot, spicy but subtly flavored dip often used to flavor food.

Origin

The name itself comes from the Abkhaz word аџьыка "salt" (the more descriptive аџьыкаҟaԥшь aṗs apʃʷa "salt-pepper" is also used to refer to the condiment). Ajika is usually red, though green ajika can be made with unripe peppers. The preparation of ajika is somewhat similar to salsa, as it is made by finely pureed 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.

Variations

There are several regional varieties of ajika. In Samegrelo it is typically red (because of red pepper), and hot. In Abkhazia, it is usually more herbal in taste and green from the bell peppers and herbs, and less hot. The Laz variant of ajika is called biber salçası, and includes a heavy amount of hot red pepper and less herbs, giving it a fiery red color and fiery taste.

Usage

Ajika is often used as a condiment for grilled meat and fish, or to flavor the traditional Georgian cheese bread khachapuri. It can also be spread on bread or used as a dip for raw vegetables.

See also

• Harissa
• Muhammara
• Pebre
• Zhoug

References

This Georgia-food-related article is a stub.