Appears in

Tasting Georgia: A Food and Wine Journey in the Caucasus

Tasting Georgia

By Carla Capalbo

Published 2017

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Ajika, whose name is derived from the Abkhazian word for salt, is a concentrated, capsicum-based paste and comes in many forms: cooked and raw, red and green, dry and wet. It’s always spicy and fiery from the chillies that are its star ingredient and is used most in the regions near the Black Sea. It can be very concentrated, and is used in marinades or as a condiment. See recipes.