Ajika

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Ajika
Adjika e-citizen.jpg
Alternative names Adjika
Course Dip
Place of origin Caucasus
Region or state Abkhazia, Samegrelo
Main ingredients red peppers, garlic, herbs and spices, salt, walnut
Cookbook:Ajika  Ajika

Ajika or Adjika (Georgian: აჯიკა, Abkhaz: Aџьыка) is a Georgian[1]-Abkhaz[2] hot, spicy but subtly flavored dip often used to flavor food.

Ajika is usually red, though green ajika can be made with unripe peppers. The name itself comes from the Abkhaz word аџьыка "salt"[3] (the more descriptive аџьыкаҟaҧшь (literally, "red salt") and аџьыкаҵәаҵәа are also used to refer specifically to ajika[4][5]).

The Abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt, and walnut.[6] A dry form of ajika exists that is sometimes called svanuri marili in Georgian (სვანური მარილი "Svanetian salt"); this looks like small red clumps mixed with a looser version of the spice mixture.[citation needed] Home-made ajika is available from many market stalls in the Caucasus and in the Krasnodar Krai of Russia. Tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes as a main ingredient, are produced on a commercial scale and sold in supermarkets in Russia and Ukraine.

In appearance and consistency ajika resembles Italian red pesto. The spiciness varies from recipe to recipe; those acquainted with British-Asian curry styles would probably rate a typical ajika as "vindaloo strength".[citation needed]

See also[edit]

References[edit]

  1. ^ Burford T. 2008, Georgia, Bradt Travel Guide, p. 69.
  2. ^ Копешавидзе Г. Г. 1989, Абхазская кухня, pp. 77, 78.
  3. ^ Abkhaz-Adyghe etymology
  4. ^ Yanagisawa T. 2010 Analytic Dictionary of Abkhaz (entry а-џьы́ка). Hitsuji Shobo Press.
  5. ^ Касланӡиа В. 2005, Аԥсуа-аурыс жәар (entries а-џьы́ка, a-џьыкаҵәа́ҵәа).
  6. ^ Копешавидзе Г. Г. 1989, Абхазская кухня, p. 77.