 The name derives from the Abkhaz word "аџьыка" "salt".The Abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt, and walnut.A dry form of ajika exists that is sometimes called "svanuri marili" in Georgian or "lushnu jim" in Svan (სვანური მარილი "Svanetian salt"); this looks like small red clumps mixed with a looser version of the spice mixture.