Ajika or Adjika (Georgian: აჯიკა, Abkhaz: Aџьыка) is a Georgian-Abkhaz hot, spicy but subtly flavored dip often used to flavor food. The name itself comes from the Abkhaz word аџьыка "salt" (the more descriptive аџьыкаҟaҧшь (literally, "red salt") and аџьыкаҵәаҵәа are also used to refer specifically to ajika).
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. 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. 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 or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in Russia and Ukraine.
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.
The spiciness varies from recipe to recipe; those acquainted with British-Asian curry styles would probably rate a typical ajika as "vindaloo strength".