Ajika Seasoning

Garlicky, herbaceous, peppery, savory and moderately hot.

Ajika is a good choice when a dish needs an aromatic chile layer rather than only heat. Its intensity can build across a meal, so use a simple yogurt sauce or plain grain alongside it. Bloom the seasoning briefly, not until the powder darkens.

Chicken, potatoes, beans, eggplant, mushrooms, grilled meats and vegetables.

1/2–1 teaspoon per pound of food.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss 1 pound cauliflower florets with oil and 1 teaspoon ajika. Roast at 425°F until tender with browned edges. Spoon onto plain yogurt and finish with chopped herbs. Add another pinch only after tasting the roasted cauliflower.

Ajika is associated with Georgian and Abkhazian cooking and appears in several forms. A dry seasoning is a different cooking tool from a prepared chile paste: it supplies concentrated flavor without the same moisture.

Ajika: culinary background

Ingredients: Sweet paprika, Garlic powder, Ground coriander, Ground fenugreek, Aleppo pepper, Fine salt, Dried savory, Cayenne pepper.

Check the physical package ingredient and allergen statement before use, especially if you have a food allergy or sensitivity.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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