 Red adjika | |
| Alternative names | Adjika |
|---|---|
| Course | Dip |
| Place of origin | Georgia |
| Region or state | Samegrelo, Abkhazia |
| Main ingredients | Red peppers, garlic, herbs and spices, salt, and walnut |
Ajika or adjika, (Georgian: აჯიკა, Abkhaz: аџьыка) is a Georgian hot, spicy, but subtly flavored dip, often used to flavor food.[1] In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list.[2]
Common varieties of ajika resemble Italian red pesto in appearance and consistency. Though it is usually red, green ajika is also made with unripe peppers.
-
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]
- ^ 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.
| Sauces |
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| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
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| Spices and powders | ||
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| Dressings | ||
| Ketchups | ||
| Mustards | ||
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| Accoutrements | ||
| Chili sauce |
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| Chili paste | ||||