Ajika

What Is Ajika?

Ajika is a Georgian/Caucasian paste made by combining red hot pepper, garlic, coriander herb, fenugreek herb, and salt, then fermenting them for a while. It is traditionally prepared by pounding on stone.

Its color is dark red, its smell is intensely peppery-garlicky; the fermentation process adds a mildly tangy depth to it. Some regional recipes also include walnut.

Nutritional Value of Ajika

100 grams of ajika contains about 90 kcal of energy; it carries high sodium. Values vary by recipe and are approximate.

How Should Ajika Be Consumed?

Ajika is consumed as part of a balanced diet, used as a sauce/paste addition to dishes, in moderate amounts.

This information is general; ajika is a food, not a substitute for medical treatment. Due to its high sodium content, people restricting salt and those with low spice tolerance are advised to consume it in moderation.

How to Choose Ajika?

A good ajika is one with a dark red color, a distinctly peppery-garlicky smell, and a high proportion of real pepper in the ingredient list.

• The color should be dark red, not darkened
• The smell should be distinctly peppery-garlicky, not moldy
• The ingredient list should show a high proportion of real pepper and garlic

How to Store Ajika?

Ajika is stored in a closed jar in the refrigerator; being a fermented product, it keeps its freshness for a few weeks after opening.

Using Ajika in the Kitchen

Ajika is most often used as a sauce alongside grilled meat, cheese, and bread, and added in small amounts to soups and stews.

Frequently Asked Questions

Are ajika and harissa the same thing?

No; both are intense hot pepper pastes, but ajika originates from the Caucasus and is fermented, while harissa originates from North Africa and is generally not fermented.

Can ajika be made at home?

Yes; red hot pepper, garlic, coriander herb, and salt are ground in a food processor and fermented for a few days at room temperature.

Is ajika found in Turkey?

It can be found in the Eastern Black Sea region near the Georgian border and in gourmet markets; it is not common.