This Georgian Ajika Dry Spice Paste, with chili pepper, coriander, fenugreek, marigold, salt, and garlic, will add a wonderful flavor to any dish you make.
The Eat the World Challenge is headed to Georgia this month. Did you know that Georgia is both in Europe and Asia? It’s got quite a cultural mix and a wonderful variety of flavors. I have a very special spice mix for you to try, the Georgian Ajika Dry Spice Paste.
Honestly, I think is if my favorite spice mix ever. Salty, garlicky, a touch of heat, a sweet touch of bitterness and floral. It’s addicitive.
My body is trying to kill me, not Mexico
In my last post, where I showed you how to make a refreshing Singaporean rose milk drink, I mentioned that I was recovering from Montezuma’s revenge. Well, that was half my health battle.
You see, I had a bad asthma attack a few days before my trip. And I did not stop coughing after. Like not for the whole trip. But when I got back I wanted to treat the gastro issue, still coughing and getting worse. So it’s only after having a follow up with my GP this did I find out I have acute asthmatic bronchitis. Besides lots of meds, I am on bed rest, just after coming back from vacation. Kinda sucks big time.
For my Georgia contribution, I was originally so looking forward to making this awesome Acharuli Khatchapuri, but it will have to be for another post. I want to taste this so bad! It will be here soon!
So once again, if I wanted to participate in this month’s Eat The World, I had to find something super easy and quick to make, with ingredients I already had at home. And I was so thrilled when I found this Georgian Ajika Dry Spice Paste recipe.
Georgian Ajika
Ajika is one of the cornerstones of Georgian cuisine when it comes to flavoring and condiments. Ajika is a heavy dip, or paste, which is used to flavor many Georgian dishes. The really bring spiciness to a dish enhanced by subtle flavors.
The two most common ones are the red Megrelian ajika and the green ajika. Both are boiled mixtures of hot pepper, lots of salt, garlic, and many local herbs and spices.
Note: marigold powder, made from the flower, is a very common spice in Georgian recipes. As a substitute, divide the total amount you need by 4. Use powdered saffron for 1/4 of the amount you need, and use a dry powdered flower like chamomile or chrysanthemum for the remaining 3/4.
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Georgian Ajika Dry Spice Paste
I also came across a dry version on a Georgian recipe channel on YouTube. The end product looks like a very dry paste of small red clumps. And t is very easy to make. Just pound the right amounts of chill pepper, dry coriander, fenugreek, marigold, salt, and garlic.
The paste can then be stored in two ways. The first is in a jar that you must keep in the fridge and it will keep for a couple of months.
The second is to break up the paste and leave it to dry for a few days on the counter and then pulverize it to a powder. You can keep this with your regular spices and it will last for years.
It will give just about every dish you make a wonderful flavor, giving it a bit of heat, garlic, and a unique fragrant flowery bitterness. Add a bit to soups, eggs, potatoes, and any meat.
If you used the safron alternative and you are a saffron fan, you will use this stuff on everything!
Georgian Ajika Dry Spice Paste
Ingredients
- 1 teaspoon of chili pepper
- 2 teaspoons of dry coriander
- 2 teaspoons of marigold
- 1 teaspoon of fenugreek
- 1 teaspoon of salt
- 5 cloves of garlic
Instructions
- Peel and crush your garlic cloves.
- Add all the ingredients to a mortar grind the mixture with the pestle for about 5 minutes until you get a paste and have extracted all the juices from the garlic.
- Store fresh in the fridge in a jar or leave to dry for a few days and store in a dry cool place.
Notes
Eat the World Recipe Challenge
Check out all the wonderful Georgian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Bernice: Fresh Herb Walnut Tomato Cucumber Salad
Camilla: A Georgian Salad Duo: Ispanakhis Pkhali and Charkhlis Mkhali
Tara: Khabizgina (Ossetian Cheese and Potato Bread)
Juli: Satsivi – Georgian Walnut Turkey
Amy: Georgian Chicken Stew with Tomatoes and Herbs [Chakhokhbili]
Margaret: Charkhlis Chogi (Georgian Beets with Sour Cherry Sauce)
Amy: Lobiani (Georgian Bean-Stuffed Bread) #EattheWorld
Wendy: Khinkali (Georgian Dumplings)
Simply Inspired Meals: Fruit Leather aka Tklapi
Evelyne: Georgian Ajika Dry Spice Paste
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Question about your Ajika seasoning recipe…are you using fenugreek seeds or leaves? Also, which chili pepper do you recommend?
Hi Ken,
Thanks for your great questions. For the fenugreek I used seeds. For the chili peppers, I used the plain red flakes but you could certainly explore different ones if you have a favorite.
Very tasty! I love a proper Georgian spice mix since my first visit to Tbilissi. However where did you get this bizarre idea of Georgia being in both Europe and Asia?! Have you been there? Which part of Georgia in your view is in Asia?!?
Correct that – do not embarass yourself…
Please remember, I am a human being and it’s not because you don’t know me that you can be so insulting. You managed to be on my birthday too so thank you for that cruelty.
Wow Evelyne, this mixture of spices sure sounds delicious and I like the idea of a spicy and touch of sweet…thanks for the recipe. I hope you are feeling better…
Thank you, Juliana, and I will be making more soon because I am putting it on everything lol. Slowly, worse is over,working on getting energy back. Thanks for asking xo.
Sorry to hear about your health problems! That really does suck. 🙁 What doesn’t suck, however, is this great looking spice mixture. To riff off of GiGI, DUDE! Good Stuff! 🙂
Thanks John, yeah still at home recovering. But I think the spice mix is helping me get better lol, I will make a lot more soon.
DUDE! This spice mixed into burgers sounds like it would BOMB. And then a poached egg on top, cause DUH!
DUDE! I can confirm that already, and chicken, veggies, and SALMON! Been using it on everything.
My daughter was born in the Republic of Georgia and we eat quite a bit of Georgian food. This is a nice selection of accessible recipes and the first I’ve seen for a spice mix that is fairly reasonable, the ones I’ve seen from Georgia are pretty esoteric with things way more unusual than marigold leaves.
Do remember that the spice mixes are very customizable – don’t like so much chili powder (or anything else), use less!
Hi Joey! Glad you like the recipes listed here, many I am sure you know. But I am glad to make it more accessible to people unfamiliar with Georgian cuisine. Very true, there were fun but complicated spice mixes out there. Great point about customizing. I ordered marigold but I really like my saffron substitute too. Happy cooking.
Sounds very interesting, and great that you had the ingredients on hand. I hope you are feeling better soon!
I will keep a batch on hand from now on for sure. Slowly on the mend, thank you!
I love having spice blends in my cupboard – like a little magic wand to whip up great meals without much fuss. This looks like an especially interesting one to have on hand. I love the idea of fresh garlic mixed in there, along with that interesting idea of marigold. (Hmmm, I wonder if I can just dry some marigolds from my garden this summer – will have to look into that>)
I cannot say enough about this mix. I made it with the saffron alternative I discussed but I did order marigold petals online. Yes you can absolutely use the ones from your garden just make sure they are pesticide free.
I think this needs to be in my spice cupboard!!
I highly recommend it, I will be making some very soon again.
This paste sounds wonderful with all those spices!
Thanks Tara, it is an amazing seasoning combo.
I need to get some marigold powder to tr because the spice blend sounds really great! Acharuli Khatchapuri looks droolworthy.
Get well soon, Evelyne!
Check out my saffron substitute too, that is what I did. I also just bought marigold petals on eBay, cheapest option.