 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.
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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 | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
| Chili sauce |
|  | ||
|---|---|---|---|---|
| Chili paste | ||||
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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