Georgia

Georgia has a strong pepper tradition, centering on local Capsicum annuum varieties such as “Satsivi” and various ajika chilies comparable to cayenne and moderately hot Balkan peppers. Growers produce both sweet and hot peppers in regions like Samegrelo and Kakheti; hot types are used fresh, dried, and ground.

A hallmark preparation is ajika, a hot paste made from red or green chilies (often local long reds), garlic, herbs, and spices, served with grilled meats, fish, and bread. Another is khmeli-suneli blends that may include ground chili. Fresh green chilies, similar to Turkish sivri or serrano in heat, are pickled or eaten with cheese and mchadi (cornbread).

Georgian cuisine uses these local chilies in stews like lobio (beans), chkmeruli (garlic chicken), and grilled kebabs. While Georgian peppers are not widely branded internationally by cultivar name, indigenous annuum strains underlie ajika and other iconic condiments.