Ajika or adjika, () is a
Georgian
Georgian may refer to:
Common meanings
* Anything related to, or originating from Georgia (country)
** Georgians, an indigenous Caucasian ethnic group
**Georgian language, a Kartvelian language spoken by Georgians
**Georgian scripts, three script ...
hot, spicy, but subtly flavored
dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the
Intangible Cultural Heritage of Georgia list.
Common varieties of ajika resemble Italian red
pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), al ...
in appearance and consistency. Though it is usually red, green ajika is also made with unripe peppers.
File:Megrelian ajika.jpg, Mingrelian Mingrelian may refer to:
*the Mingrelians
*the Mingrelian language
Mingrelian or Megrelian (, ) is a Kartvelian language spoken in Western Georgia (regions of Mingrelia and Abkhazia), primarily by the Mingrelians. The language was also called ...
ajika
File:Green ajika.jpg, Green ajika
See also
*
Erős Pista
Erős Pista (Strong Steve) is the most popular chili sauce in Hungary. ''Erős Pista'' is made from coarsely minced hot paprika and salt; containing nothing more perishable, it can be stored for a year in a refrigerator. It is also produced in a ...
, 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 (LaT ...
, a hot or sweet pepper paste in
Turkish cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eu ...
*
Muhammara
''Muhammara'' ( ar, محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions ...
or ''acuka'', a hot pepper dip in
Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant.
Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and '' baba ghanoush''.
Levantine dishes
* Arabic coffee (قهوة عر ...
*
Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...
, 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 '' ...
*
Zhug
Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas (Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}).
Etymology
The word ''s ...
, a hot sauce in
Middle Eastern cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...
, made from fresh hot peppers seasoned with coriander, garlic and various spices
*
List of dips
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List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
General
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* (salsa roja)
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* – a velouté sauce flavored ...
References
{{Herbs & spices
Herb and spice mixtures
Cuisine of Georgia (country)
Condiments