 Megrelian spicy ajika | |
| Alternative names | Adjika |
|---|---|
| Course | Dip |
| Place of origin | Abkhazia;Georgia |
| Region or state | Abkhazia,Samegrelo |
| Main ingredients | Red peppers,garlic,herbs andspices, salt, andwalnut |
Ajika (Abkhazian: Аџьыка (meaning "salt" in Abkhazian language);Georgian:აჯიკა) is an Abkhazian and Georgian flavored sauce ordip made mainly in the regions ofAbkhazia andSamegrelo.[1][2] It is often used to flavor food.[3] Ajika is primarily capsicum-based and usually includes other spices such as coriander, fenugreek, orblue fenugreek. Common varieties of ajika resemble Italian redpesto in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.
The dish is also prepared inSakarya,Turkey among theAbaza people and is patented by the Turkish Patent and Trademark Office.[4]
In 2018, ajika was included on theIntangible Cultural Heritage of Georgia list.[5]
The wordadjika comes from theAbkhaz language and means 'salt'.[6][7][8]
