Dish

Ajika

Ajika is made by combining hot chili peppers, garlic, herbs such as coriander and dill, and spices such as paprika and cumin. The mixture is then blended into a paste and used as a condiment or marinade. Ajika can also be used as a dipping sauce or spread.

Asian cuisine› Arab cuisine› Caucasian cuisine› Georgian cuisine

Dip

Origins and history

Ajika originated in Georgia and is commonly used in Georgian cuisine. It is believed to have been influenced by the flavors of the Mediterranean and Middle East.

Dietary considerations

Ajika is naturally gluten-free and vegan. However, some recipes may include yogurt or other dairy products, which would make it non-vegan. It is also high in sodium and should be consumed in moderation.

Variations

There are many variations of ajika, depending on the region and cultural traditions. Some recipes may include additional ingredients such as walnuts, pomegranate seeds, or vinegar. Some variations may also be cooked or baked.

Presentation and garnishing

Ajika can be presented in a small bowl or on a plate. It can be garnished with additional fresh herbs or a sprinkle of paprika. The sauce can also be brushed onto the meat or vegetables before grilling or roasting.

Tips & Tricks

To reduce the spiciness of the ajika, remove the seeds and membranes from the chili peppers before blending. For a milder flavor, use less garlic or omit the chili peppers altogether.

Side-dishes

Ajika is typically used as a condiment or marinade for meat or vegetables. It pairs well with grilled meats or roasted vegetables. It can also be used as a dipping sauce or spread.