Ajika or adjika (Georgian: აჯიკა; Abkhaz: аџьыка) is a Georgian and Abkhazian[1] spicy, subtly flavored sauce or dip, often used to flavor food.[2] Ajika is primarily pepper based and usually includes other spices such as coriander, fenugreek, or blue fenugreek. Common varieties of ajika resemble Italian red pesto in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.
 Red adjika | |
| Alternative names | Adjika |
|---|---|
| Course | Dip |
| Place of origin | Georgia |
| Region or state | Samegrelo |
| Main ingredients | Red peppers, garlic, herbs and spices, salt, and walnut |
In 2018, ajika was included on the Intangible Cultural Heritage of Georgia list. It originates from the Samegrelo and Abkhazia regions in the western part of Georgia.[3]
The dish is also prepared in Sakarya, Turkey among the Abaza people and is patented by the Turkish Patent and Trademark Office.[4]
Etymology
editThe word adjika comes from abkhaz language and means "salt".[5]
-
Mingrelian ajika
-
Green ajika
See also
edit- Erős Pista, a popular Hungarian pepper sauce.
- Biber salçası, a hot or sweet pepper paste in Turkish cuisine
- Muhammara or acuka, a hot pepper dip in Levantine cuisine
- Harissa, a hot chili pepper paste in Maghreb cuisine
- Zhug, a hot sauce in Middle Eastern cuisine, made from fresh hot peppers seasoned with coriander, garlic and various spices
- List of dips
- List of sauces
References
edit- ^ "Г. Г. Копешавидзе. Абхазская кухня". apsnyteka.org. Retrieved 21 September 2024.
- ^ T. Burford (2008). Georgia, Bradt Travel Guide. p. 69.
- ^ "Ajika granted the status of an Intangible Cultural Heritage of Georgia". Georgian Journal. 21 November 2018. Retrieved 23 November 2018.
- ^ "Coğrafi İşaret Platformu". Coğrafi İşaret Platformu (in Turkish). Retrieved 21 September 2024.
- ^ "Abkhaz-Adyghe etymology : Query result". starlingdb.org. Retrieved 21 September 2024.