In Georgia and the greater Caucasus, ajika comes in an array of colors and textures—red or green; saucy or pasty or granulated—but all are devilishly spicy. This shelf-stable, sprinkle-able version from chef Meriko Gubeladze of Shavi Lomi in Tbilisi comes together in minutes and hits the spot with minimal elbow grease. Swirl ajika by the tablespoon into soups, sprinkle it on salads and sheet-pan vegetables, or rub it on roast meats and fish for a floral yet fiery kick.
Georgian chiles are traditionally dried over smoldering hazelnut wood; in the absence of that ingredient, Gubeladze suggests supplementing more widely available Aleppo pepper with a touch of Spanish paprika to approximate ajika's signature smoky note. Look for dried marigold flowers and blue fenugreek in local Eastern European markets, or otherwise try your neighborhood spice shop or (of course) Amazon. Blue fenugreek is milder and sweeter than more widely available Indian varieties, while marigold blossoms lend a delicate earthy-fruity note. Both of these spices are also ingredients in another important Georgian spice blend, khmeli suneli; read more about it and find the recipe here.
Ingredients
- 1 tbsp. ground coriander
- 1 tbsp. Aleppo pepper
- 1 tbsp. plus 1½ tsp. fine sea salt
- 1 1⁄2 tsp. ground dried marigold petals (optional)
- 1 1⁄2 tsp. ground fenugreek (preferably Georgian blue fenugreek)
- 1⁄2 tsp. smoked Spanish paprika (pimentón)
- 6 medium garlic cloves, peeled
Instructions
Step 1
In a small bowl, whisk together the coriander, Aleppo pepper, salt, marigold, fenugreek, and Spanish paprika.
Step 2
Using a knife, mortar and pestle, or garlic press, make a fine paste from the garlic cloves. Add the paste to the spice mixture and incorporate it thoroughly using a spoon or your fingertips. Store in the refrigerator in an airtight container for up to two weeks.
FAQs
Every dash of Ajika awakens the flavors of whatever dish it's added to with a pleasant hit of heat, a savory touch of garlic, and an alluring mix of aromatic seasonings like coriander, fenugreek, and marigold petals.
Where is Ajika Spice from? ›
Ajika (or adjika) spice originated in Abkhazia, a breakaway region of the Republic of Georgia. Ajika — also spelled as “adjika” — is a spicy chili pepper paste from the Caucasus region between Russia and Turkey. It comes in many forms and regional varieties that are all quite splendid.
What is the meaning of the name ajika? ›
Ajika is a Hindu Girl name, and Ajika name meaning is Symbol of Love; Love.
Does Trader Joe's still have Ajika seasoning? ›
This seasoning blend is terrific! Trader Joe's discontinued it in their stores which is very frustrating. Not sure why they do this when something is very popular. The taste is wonderful and it can go in any savory food.
How do you use Trader Joe's ajika? ›
Ajika, the spicy, faintly smoky condiment native to the Caucasus, just hit the aisles of Trader Joe's, and if you aren't shaking it over scrambled eggs, swirling it into soups, and rubbing it deep into the crannies of a chicken before roasting it Georgian style, well, you deserve a good finger-wagging from a Georgian ...
How do you eat ajika? ›
HOW YOU CAN USE IT: Adjika is uncooked and is perfect eaten raw, but you can also incorporate it in cooking. The most common use is to rub chicken, meat, fish, or vegetables with adjika before roasting: make sure you cover the pan, so it doesn't burn before the flesh is cooked through.
What is dry ajika used for? ›
I find it to be a perfect substitute for red pepper flakes, Sriracha, or any spicy seasoning. So throw caution to the wind and sprinkle some dried adjika on your pasta, pizza, and anything else you'd season with heat. You won't regret it! You can buy dried Adjika from Kargi Gogo, importers of authentic Georgina spices.
How hot is adjika? ›
Adjika is a fragrant dip made of tomatoes, garlic and other veggies. It's lightly spicy and delicious on just about everything.
What is ajika Georgian food? ›
It's a spicy sauce-like condiment with a pesto-like consistency, and is typically comprised of hot red chile (like Fresno or Aleppo pepper), sweet red bell pepper, smoked paprika, garlic, blue fenugreek, coriander, sea salt and dried marigold petals.
What is the meaning of Ajaika? ›
Ajikā (अजिका):—f. (-kā) A young she-goat.
In other instances, Trader Joe's may run into obstacles in stocking a product due to disruptions in the supply chain. The company may even choose to discontinue an item if manufacturing fees are too high, which keeps prices reasonable at the store.
Where can I use ajika? ›
Ajika is part of the Georgian, Caucasian and Eurasian cuisines. Use as a rub, in soups, chicken, beef, pork and vegetables.
What is Trader Joe's version of Italian seasoning? ›
Our Trader Joe's Italian Style Soffritto Seasoning Blend includes crispy onions, sun-dried tomatoes, sea salt, garlic, red peppers, parsley, rosemary, and sage.
What is adjika used for? ›
Ajika or adjika, (Georgian: აჯიკა) is a Georgian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list. Common varieties of ajika resemble Italian red pesto in appearance and consistency.
