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Homemade ajika Calories
Spicy pepper, tomato and garlic condiment
CALORIES
GI
POTASSIUM
FIBER
Homemade ajika Nutrition Facts
Selected: 100 g
63
KCAL / 100G
Carbs
8.1g
· 49%
Protein
1.4g
· 8%
Fat
3.1g
· 43%
Fiber
2.3g
Homemade ajika Vitamins & Minerals
Vitamins
Vitamin C
48mg · 53% DV
B6
0.19mg · 11% DV
Vitamin E
1.3mg · 9% DV
Vitamin K
8µg · 7% DV
Minerals
Sodium
850mg · 37% DV
Potassium ⭐
275mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
35mg · 5% DV
Homemade ajika Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Homemade ajika Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Homemade ajika Contain Allergens?
No known major allergens
Which Diets Is Homemade ajika Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Homemade ajika Fat Profile
SATURATED
0.38g
MONOUNSATURATED
1.08g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Foods Similar to Homemade ajika
Homemade ajika — Frequently Asked Questions
How should homemade ajika be stored?
Keep it in a clean, airtight glass jar in the refrigerator. Use a clean, dry spoon each time to reduce the chance of spoilage or mould.
Can homemade ajika be frozen?
Yes. Freezing it in small portions, such as in an ice-cube tray, makes it easy to use as needed; avoid refreezing ajika once it has thawed.
How can I make ajika less spicy?
Use fewer hot peppers and remove their seeds and white membranes before blending. Serving it with yoghurt, bread, rice, or another mild food can also soften the heat.
Should ajika be cooked or eaten raw?
Ajika is usually used cold as a condiment or spread, so it does not need cooking. It can also be briefly stirred into soups, vegetable dishes, or marinades to distribute its flavour.
What foods go well with ajika?
It pairs well with grilled vegetables, eggs, beans, meat, and fish. A small spoonful can also add depth to sandwiches, yoghurt sauces, and soups.
Is ajika the same as harissa?
No. Both are spicy pepper pastes, but ajika is associated with Caucasian cuisines and may include garlic, coriander, dill, or walnuts, while harissa is North African and commonly features spices such as cumin and caraway.
Can ajika upset the stomach?
Hot peppers can trigger burning, pain, or digestive discomfort in some people with reflux, gastritis, or sensitive bowels. Start with a small amount and avoid eating it on an empty stomach if you are sensitive to chilli.
Does ajika raise blood pressure?
Chilli itself does not directly raise blood pressure, but some ajika recipes contain a substantial amount of salt. People limiting sodium should make a lower-salt version and watch serving size.
Does ajika help with weight loss?
Ajika is not a weight-loss shortcut. Chilli may have a small effect on appetite or energy expenditure, but overall eating habits and activity matter far more.
Why does ajika sometimes taste bitter rather than pleasantly hot?
Pepper seeds, too much garlic, stale spices, or charred pepper skins can create bitterness. Use fresh ingredients, avoid burning the peppers, and balance the paste with a little acidity if needed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.