Ajika

Ajika, sometimes spelled adjika, is a fiery and flavorful dip originating from Georgia and Abkhazia. Cherished for its distinctive taste, it has the ability to elevate a wide variety of dishes. In 2018, the artisanal production of ajika was recognized and added to Georgia's list of Intangible Cultural Heritage.

The name "ajika" is derived from the Abkhaz word "аџьыка" which translates to salt. Traditional Abkhazian ajika is a blend of boiled hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek, salt, and walnuts. There is also a dry version of ajika known as "svanuri marili" in Georgian or "lushnu jim" in Svan. This dry form appears as small red clumps mixed with various spices.

While traditional ajika does not include tomatoes, you might encounter commercial versions that incorporate tomatoes or tomato paste, especially in Russian and Ukrainian stores. Ajika's texture and appearance are often compared to Italian red pesto. Although red ajika is the most popular, there is also a green version made with unripe peppers.

If you explore markets in the Caucasus region or the Krasnodar Krai of Russia, you might come across homemade ajika, a true delight for your taste buds.