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acıka
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Ajika () is a flavored sauce or dip made mainly in the Georgia's breakaway region of Abkhazia and the region of Mingrelia. It is often used to flavor food. Ajika is primarily capsicum-based and usually includes other spices such as coriander or utskho suneli. 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.
Key facts
- Food.name
- Ajika
- Food.image
- Acuka.jpg
- Food.image_size
- 260
- Food.caption
- Megrelian spicy ajika
- Food.alternate_name
- Adjika
- Food.country
- Georgia
- Food.region
- Abkhazia, Mingrelia
- Food.course
- Dip
- Food.main_ingredient
- Red peppers, garlic, herbs and spices, salt, and walnut
via Wikipedia infobox
Wikidata facts
- Image
- Adjika e-citizen.jpg
Show 2 more facts
- Commons category
- Ajika
- native label
- აჯიკა
Sources (2)
via Wikidata · CC0
~2 min read
Article
4 sectionsContents
- Origin
- See also
- Notes
- References
Ajika () is a flavored sauce or dip made mainly in the Georgia's breakaway region of Abkhazia and the region of Mingrelia. It is often used to flavor food. Ajika is primarily capsicum-based and usually includes other spices such as coriander or utskho suneli. 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.
The dish is also prepared in Sakarya, Turkey among the Abaza people and is patented by the Turkish Patent and Trademark Office.