Ajika

{{Short description|Georgian and Abkhazian dip}}

{{Use dmy dates|date=August 2023}}

{{Infobox food

| name = Ajika
აჯიკა

| image = Acuka.jpg

| image_size = 260

| caption = Red adjika

| alternate_name = Adjika

| country = Georgia, Abkhazia

| region = Samegrelo, Abkhazia

| creator =

| course = Dip

| served =

| main_ingredient = Red peppers, garlic, herbs and spices, salt, and walnut

| variations =

| calories =

| other =

}}

Ajika or adjika (Abkhazian: Аџьыка; {{Lang-ka|აჯიკა}}) is a Georgian subtly flavored sauce or dip made mainly in the Samegrelo and Abkhazia regions. https://www.commonspace.eu/news/back-basics-ajika-becomes-georgian-national-heritage {{Cite web |title=საქპატენტი - საქართველოს ინტელექტუალური საკუთრების ეროვნული ცენტრი |url=https://www.sakpatenti.gov.ge/ka/state_registry/# |access-date=2025-04-18 |website=www.sakpatenti.gov.ge}} It is often used to flavor food.{{cite book | author = T. Burford | year = 2008 | title = Georgia, Bradt Travel Guide | page = 69}} Ajika is primarily capsicum-based and usually includes other spices such as coriander, fenugreek, or blue fenugreek. Common varieties of ajika resemble Italian red pesto in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.

The dish is also prepared in Sakarya, Turkey among the Abaza people and is patented by the Turkish Patent and Trademark Office.{{Cite web |title=Coğrafi İşaret Platformu |url=https://ci.turkpatent.gov.tr/cografi-isaretler/detay/6006 |access-date=2024-09-21 |website=Coğrafi İşaret Platformu |language=tr}}

In 2018, ajika was included on the Intangible Cultural Heritage of Georgia list.{{cite news |title=Ajika granted the status of an Intangible Cultural Heritage of Georgia |url=https://www.georgianjournal.ge/culture/35284-ajika-as-an-intangible-cultural-heritage-of-georgia.html |access-date=23 November 2018 |work=Georgian Journal |date=21 November 2018}}