Ajika
Adjika (Georgian: აჯიკა, Abkhaz: Аџьыка, Russian: аджика and therefore often rendered adzhika in English, originated from Turkish: açik) is a hot, spicy but subtly flavoured paste often used to flavour food in the country of Georgia and other regions of South Caucasus, especially in Abkhazia. It is based on a boiled preparation of hot red peppers, garlic, and herbs and spices such as coriander, dill, blue fenugreek (which is only found in mountain regions such as the Alps or the Caucasus), and wallnut in Abkhazian variant. Tomatoes are not an ingredient of traditional adjika. It also exists in a dry form that is sometimes called 'svanuri marili' (სვანური მარილი, meaning "Svanetian salt"). This looks like small red clumps mixed with a looser version of the spice.
It is said to be either a Mingrelian, or an Abkhazian recipe. It is usually red, though green adjika can be made with unripe peppers.
In appearance and consistency adjika resembles Italian red-pesto. The spiciness varies from recipe to recipe; those acquainted with British-Asian curry styles would probably rate a typical adjika as 'vindaloo strength'.
Home-made adjika is available from many market stalls in the Caucasus. Different variants of adjika, some of which may include tomatoes as main ingredient, are produced on commercial scale and sold in Ukraine and Russia.
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