Ajika or adjika (
Abkhazian: Аџьыка; ) is a
Georgian subtly flavored sauce or
dip made mainly in the
Samegrelo
Mingrelia or Samegrelo ( ka, სამეგრელო, tr ; ) is a historic province in the western part of Georgia, formerly known as Odishi. It is primarily inhabited by the Mingrelians, a subgroup of Georgians.
Geography and climate
Mingre ...
and
Abkhazia
Abkhazia, officially the Republic of Abkhazia, is a List of states with limited recognition, partially recognised state in the South Caucasus, on the eastern coast of the Black Sea, at the intersection of Eastern Europe and West Asia. It cover ...
regions. It is often used to flavor food. Ajika is primarily capsicum-based and usually includes other spices such as coriander, fenugreek, or
blue fenugreek. Common varieties of ajika resemble Italian red
pesto
Pesto (), also known as ''pesto alla genovese'' () or ''pesto genovese'', is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or '' pecorino sardo''. It originated ...
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 in
Sakarya,
Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
among the
Abaza people and is patented by the Turkish Patent and Trademark Office.
In 2018, ajika was included on the
Intangible Cultural Heritage of Georgia list.
Etymology
The word adjika comes from
Abkhaz language and means "salt".
File:Megrelian ajika.jpg, Mingrelian Mingrelian may refer to:
*the Mingrelians
*the Mingrelian language
The Mingrelian or Megrelian language ( ) is a Kartvelian language spoken in Western Georgia (regions of Mingrelia and Abkhazia), primarily by the Mingrelians. Mingrelian has hist ...
ajika
File:Green ajika.jpg, Green ajika
See also
*
Erős Pista, a popular Hungarian pepper sauce.
*
Biber salçası
Biber may refer to:
* Biber (surname)
* Biber (geology), a timespan in the glacial history of the Alps
* ''Biber'' (submarine), a World War II German midget submarine
* Biber, a bridge-carrying version of the German Leopard 1 tank
* Biber (La ...
, a hot or sweet pepper paste in
Turkish cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements s ...
*
Muhammara
The muhammara or mhammara (, "something that has turned red") is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is commonly associated with Syria,. Muhammara can also be found in Western Armenian cuisine. In ...
, a hot pepper dip in
Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ...
*
Harissa
Harissa (, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasting#Vegetables, roasted chili pepper, red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, c ...
, a hot chili pepper paste in
Maghreb cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''cou ...
*
Zhug
Sahawiq (Yemeni Arabic: , IPA: aħaːwiq, is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (), and bisbaas. In Israel, it is commonly known as zhoug or zhug (from Judeo-Yemenit ...
, a hot sauce in
Middle Eastern cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', ...
, made from fresh hot peppers seasoned with coriander, garlic and various spices
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List of dips
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List of sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
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* – Creamy sauce accompanies with seafood
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References
{{Herbs & spices
Herb and spice mixtures
Georgian cuisine
Condiments