Ajika

Ajika or adjika (Abkhazian: Аџьыка; Georgian: აჯიკა) is a subtly flavored sauce or dip made by Megrelians in the Samegrelo region and by Abkhazians in the Abkhazia region.^[1] It is often used to flavor food.^[2] 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 in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.

Ajika
აჯიკა

Red adjika
Alternative names	Adjika
Course	Dip
Place of origin	Georgia, Abkhazia
Region or state	Samegrelo, Abkhazia
Main ingredients	Red peppers, garlic, herbs and spices, salt, and walnut
Media: Ajika აჯიკა

The dish is also prepared in Sakarya, Turkey among the Abaza people and is patented by the Turkish Patent and Trademark Office.^[3]

In 2018, ajika was included on the Intangible Cultural Heritage of Georgia list.^[4]

Etymology

The word adjika comes from Abkhaz language and means "salt".

• 
  Mingrelian ajika
• 
  Green ajika

See also

• Erős Pista, a popular Hungarian pepper sauce.
• Biber salçası, a hot or sweet pepper paste in Turkish cuisine
• Muhammara, 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