What Is Adjika Made Of? A Cook’s Guide to Georgia’s Favourite Flavour Paste

Lana Suhova
6 days ago
3 min read

If you’ve met adjika once, you remember it. A teaspoon wakes up roast veg, turns Tuesday chicken proud, and makes yogurt taste like it went on holiday. But what is adjika made of, exactly? Below is a clear, cook-friendly guide to the core ingredients, regional variations, and how different styles (red, green, walnut, and dry rubs) are blended to create that unmistakable adjika flavour.

The Big Picture: What “Adjika” Means

Adjika (sometimes spelled ajika) is a traditional condiment from the Caucasus, especially associated with Georgia and Abkhazia. Think of it as a concentrated seasoning paste rather than a thin sauce. It’s built on chillies and garlic, rounded with aromatics, herbs and warm spices, then balanced with salt and just enough natural moisture from the ingredients to bind it together.

Core Ingredients: The Building Blocks of Adjika

Although recipes vary by family and region, most adjika includes some combination of the following:

1) Chillies (the heart and heat)

Fresh red or green chillies or a mix of both.
Provide fruity warmth, fragrance, colour and - of course - heat.
Heat level ranges from gentle to lively depending on the peppers used. Some modern versions use Scotch Bonnet for a fruitier kick.

2) Garlic (the savoury backbone)

Fresh garlic cloves bring depth, umami and that signature aroma.
In red adjika, garlic is often more pronounced; in green adjika, it supports the herbs.

3) Herbs and Leaves (especially in green adjika)

Coriander, parsley, sometimes dill or tarragon in regional variations.
Deliver fresh, grassy notes and a vivid green colour in the herb-forward style.
In red versions, herbs play a slightly smaller role and more often appear as dried spices.

4) Spices (the “Georgian pantry” effect)

Common choices: coriander seed, fenugreek (often blue fenugreek in Georgian blends), cumin, coriander leaf powder, and elements of khmeli-suneli (a classic Georgian spice mix that may include marigold, basil, fenugreek, savoury and more).
These add warmth, perfume and a slightly earthy, toasty complexity.

5) Salt (the great awakener)

Adjika is a seasoning paste; salt is integral for flavour and preservation.
Because adjika is already seasoned, many cooks use less additional salt in the dish and season “to taste” at the end.

7) Walnuts

Walnuts are classic in Georgian cookery and star in Walnut Adjika.
Nuts bring richness, soft heat and an emulsified, pesto-like mouthfeel.

Key takeaway: adjika = chillies + garlic + herbs/spices + salt, and, in some styles, nuts. The exact ratio is what makes each jar unique.

What Adjika Tastes Like (And Why It Works)

Savoury depth from garlic and spices makes simple food taste “cooked down.”
Heat from chillies can be dialled up or down; adjika is about flavour first, heat second.
Herbal lift in green versions keeps dishes lively and fresh.
Nutty richness in walnut versions adds body and softens sharp edges.
Salt already in the paste lets you season smartly: cook with a little adjika, then taste before adding extra salt at the end.

A teaspoon delivers complexity + convenience, so weeknight recipes stay short and stress-free.

How To Use Adjika (So The Ingredients Shine)

Stir-in finish: Add adjika at the end of cooking soups, stews and sauces to keep aromas bright.
Marinade or glaze: Mix with olive oil and citrus; brush on salmon, chicken, or veg.
Yogurt dip: Swirl ½–1 tsp into thick yogurt for instant sauce.
Grain bowls: Fold into warm quinoa, bulgur or rice with roasted veg.
Eggs on toast: A tiny dollop over scrambled eggs or an omelette is breakfast sorcery.
Dry rub: Sprinkle the dry blend on meat, fish or potatoes before roasting.

FAQs About Adjika Ingredients

Is adjika always the same recipe?

No. Adjika is a family of recipes - regional traditions and household preferences lead to wide variation. The constants are chillies, garlic, spices, salt, and (in green versions) fresh herbs.

How spicy is adjika?

Ranges from mild-medium (many green styles) to medium-hot (certain red or Scotch Bonnet versions). Start small; add more to taste.

Is there a nut-free option?

Yes. Red adjika, green adjika and dry adjika rubs are typically nut-free. Walnut adjika contains nuts by design.

What makes Georgian adjika distinctive?

The spice palette - especially fenugreek (often blue fenugreek), coriander seed, and elements of khmeli-suneli - gives adjika its unmistakable Georgian character.