In appearance and consistency ajika resembles Italian red pesto.

Ajika is usually red, though green ajika can be made with unripe peppers.

Home-made ajika is available from many market stalls in the Caucasus and in the Krasnodar Krai of Russia.

The spiciness varies from recipe to recipe; those acquainted with British-Asian curry styles would probably rate a typical ajika as "vindaloo strength".

Tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes as a main ingredient, are produced on a commercial scale and sold in supermarkets in Ukraine and Russia.

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.