Adjika

Origin: Georgia and Abkhazia, the Caucasus. A hot paste of red peppers, garlic, and Georgian spices (often including blue fenugreek/utskho suneli and coriander), sometimes with walnuts, ranging from raw-fermented to cooked versions.

Flavor Profile: Hot, garlicky, and aromatic with distinctive Georgian spicing that sets it apart from other regional chili pastes.

Culinary Uses: All-purpose condiment for grilled meats (mtsvadi) and vegetables; flavoring base stirred into soups and stews.

Regional Variations: Green adjika (using unripe green peppers) is milder and herbier than the more common red version; Abkhazian adjika is often considered the more traditional, less tomato-influenced form compared to some modern Georgian commercial versions.

Storage: Refrigerate; properly fermented versions keep for months, while fresher cooked versions keep a few weeks.

Notes: Do not confuse with Bulgarian/Balkan ajvar (roasted-pepper based, milder, and typically tomato-free) — the similar names for unrelated products is a common source of confusion.