Sauces
Adjika
Аджика
Georgia
A pounded paste of hot red pepper, garlic, coriander seed, blue fenugreek and salt, made wet as a sauce or dry as a coarse rub.
Original eatfuls sticker artwork
What it is
A closer look at Adjika.
A pounded paste of hot red pepper, garlic, coriander seed, blue fenugreek and salt, made wet as a sauce or dry as a coarse rub.
What to look for
Know it when you find it.
Fenugreek should be as obvious on the nose as chilli — a paste that is only hot is a poor imitation. Green versions made from unripe peppers are milder and more herbal.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Adjika.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
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Dominican Republic
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Timor-Leste
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The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.
Colombia
Ají (Panamanian)
Ají
A fresh Latin American table sauce of chopped chili, onion, cilantro or culantro, and vinegar; Panama's ají and Colombia's ají criollo are served with fried foods, soups, and rice.