Adjika is the fiery pepper-and-garlic paste of the Caucasus, a Georgian and Abkhaz staple condiment in which hot red chillies are pounded with abundant garlic, salt and dried herbs into a dense, aromatic mash. Coarse, hot, intensely garlicky and fragrant with coriander, blue fenugreek and dried marigold, it is used both as a table relish smeared onto bread, meat and cheese and as a cooking base rubbed into roasts and stews — thicker, saltier and more herbal than a thin poured hot sauce.