adjika

Adjika is a spicy paste or sauce from the Caucasus region, traditionally associated with Abkhazia and western Georgia. The basic form is a fiery paste made from hot peppers and garlic, ground with aromatic herbs and spices. It is used as a condiment, marinade, and flavoring in a variety of dishes.

There are two common varieties. Red adjika is the more widely known form, using red chili peppers as the main ingredient and often combined with garlic, salt, and ground coriander seeds, with possible additions of fenugreek, dill, and parsley. Green adjika uses green peppers and/or fresh herbs to produce a lighter, herbal version.

Variations exist that include ground nuts, such as walnuts, to add body and richness, a practice particularly noted in Abkhazian preparations. Other components may include paprika, black pepper, or chili flakes. The exact blend of herbs and spices tends to reflect regional or family traditions.

Preparation involves crushing or blending the ingredients to a coarse or smooth paste, then seasoning to taste. The paste is typically stored refrigerated and can be made in large batches for longer preservation, sometimes being preserved in oil or vinegar.

Culinary use centers on its role as a condiment, marinade, or spread. Adjika accompanies grilled meats and fish, vegetables, stews, and dumplings, or is stirred into sauces for extra heat and aroma. The sauce remains a staple in Georgian and Abkhaz cuisines and has spread to neighboring regions.