- FoodBook - find out about new food taste and experiences
Ajika: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
Ajika or adjika, (Georgian: აჯიკა, Abkhaz: аџьыка, is a Georgian and Abkhazian | Ajika or adjika, (Georgian: აჯიკა, Abkhaz: аџьыка, is a Georgian and Abkhazian 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. Though it is usually red, green ajika is also made with unripe peppers. | Common varieties of ajika resemble Italian red pesto in appearance and consistency. Though it is usually red, green ajika is also made with unripe peppers. | ||
Latest revision as of 05:23, 28 December 2023
Ajika or adjika, (Georgian: აჯიკა, Abkhaz: аџьыка, is a Georgian and Abkhazian 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. Though it is usually red, green ajika is also made with unripe peppers.
