Ajika is an aromatic and spicy seasoning that came to us from Georgia and Abkhazia, the western region of Georgia. Residents of Abkhazia call this seasoning “Apirpir-dzhika” or “Adzhik-dzhik”. Apirpir-dzhika” is translated as “pepper salt” or “adzhikttsatsa” (aџykҵәaҵәa), that is, “salt ground with something.” The rest of the world calls it simply Ajika. This is a very juicy, spicy and appetizing seasoning with an expressive and natural taste based on tomatoes, bell peppers, garlic and chili peppers. In the classic version, it is a paste made exclusively of red pepper, garlic, salt and spices.

About Ajika

Ajika has many versions, but its origin is connected with the ingenuity of Caucasian shepherds. In the spring, they went to the mountains to herd sheep, and to encourage the animals to eat and drink more, they added a mixture of salt and pepper to the feed. The salt made the sheep thirsty and they drank and ate more, causing them to gain weight quickly. To prevent other shepherds from stealing the salt, they added pepper to the mixture (salt was a very valuable commodity in those days). This mixture of salt and pepper was soon used as a seasoning, to which spices and herbs were added, and Ajika was born. Ajika, which was once invented by Caucasian shepherds, has become more refined over time and is now a sauce with various variations that is popular in Central Asia and Eastern Europe due to its taste.