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Dips & Appetizers

Crackers & Cheese


Spread a light amount of goat cheese or cream cheese on a cracker, then top with a dollop of Ajeeka. Fresh appearance, fresh taste, and easy to make.

Fast & Easy Dip


  • 1 8 oz. package whipped cream cheese
  • 2 Tbsp. Ajeeka

Combine ingredients mix thoroughly by hand or with a mixer. Using whipped cream cheese makes it easier to incorporate the Ajeeka. Use dip with chips, crackers or vegetables.


Creamy Ajeeka Dip


  • 1 cup sour cream
  • ½ package cream cheese
  • Milk or half and half for texture
  • Ajeeka to taste

Soften cream cheese to room temperature. Mix two parts sour cream to one part cream cheese, blending until smooth. (Bringing cream cheese to room temperature will eliminate clumping that can occur with cold cream cheese.) Add one Tbsp. Ajeeka for every 4 oz. cream cheese, blending thoroughly. Add milk or half and half to achieve desired consistency. Serve with crackers, chips or vegetables.


Soup & Chili


Adding a teaspoon of Ajeeka to a bowl of soup or chili makes the natural flavor come alive. After filling the bowl, add a small amount of Ajeeka in the center. Works well with a wide variety of soups, chowders and chilis.


Ajeeka Ranch Dip


  • 1 cup ranch dressing
  • 2 Tbsp. Ajeeka

Combine ingredients and serve. Ajeeka Medium Hot provides a perfect spiciness that everyone will love and Original Ajeeka provides a milder flavor. Use as a salad dressing or as a dip for vegetables, fries or wings.



Basic Salad Dressing



  • ¼ cup Ajeeka
  • ¼ cup oil

Combine ingredients and stir or shake vigorously. Make a batch, cover and store in the refrigerator—Ajeeka will stay fresh for a remarkably long time. Also goes well on subs and sandwiches.


Asian Salad Dressing


  • ½ cup Ajeeka
  • 1 Tbsp. maple syrup or agave nectar
  • 2 Tbsp. tamari sauce
  • ⅓ cup rice wine vinegar
  • ⅓ cup toasted sesame seed oil

Combine ingredients and shake or stir vigorously. Serve over your favorite greens.



Grilled Cheese Panini


Spread Ajeeka over the cheese or meat portion of your sandwich before grilling.


Reuben Sandwich Dressing



  • 1 Tbsp. Ajeeka
  • ½ cup Thousand Island dressing

Mix ingredients in a bowl. Makes enough for 2 to 3 sandwiches.


Ajeeka Mayonnaise



  • ½ cup mayonnaise
  • 1 Tbsp. Ajeeka

Combine ingredients in a bowl and mix. Can also be used for coating salmon or pork tenderloin before baking.



Grilled Marinated Shrimp



  • 2 lbs. (10 to 12 count) large, uncooked shrimp
  • ½ cup Ajeeka
  • ½ cup olive oil

Wash shrimp in cold water, leaving shells on. Place washed shrimp on a paper towel and blot dry. Combine olive oil and Ajeeka. Place shrimp in a glass dish and thoroughly coat them with the Ajeeka/oil mixture, making sure to coat the open, meaty area on the head side. Cover and refrigerate for two hours.

Preheat grill and grill marinated shrimp over medium heat, until tails are dark and bodies are a rosy red color. Spoon or brush remaining Ajeeka/oil mixture over shrimp after placing them on the grill. Be sure not to overcook shrimp.

 AJEEKA Medium Hot

Chicken Kabob



  • 1" chicken cubes
  • Diced vegetables
  • Salt & pepper
  • Ajeeka

Marinate or generously brush chicken cubes with Ajeeka. Grill and enjoy.


Asian Pork Loin Marinade


  • 1 pork tenderloin
  • 1 cup soy sauce
  • 3 Tbsp. Ajeeka
  • Sesame oil to taste

Prepare the tenderloin by making numerous wholes in it with a fork. Season to preference. Combine soy sauce, Ajeeka and sesame seed oil. Coat tenderloin and marinate for at least two hours. Also good with pork steaks and pork chops.


Barbecue Sauce


Mix one part Ajeeka to three parts barbecue sauce. The Ajeeka balances the sweetness of many sauces and adds a piquant flavor, a hint of garlic and a vibrant reddish color.


Ajeeka Meatloaf


Add one tablespoon of Ajeeka per pound of meat in your favorite meatloaf recipe. The Ajeeka will add a delicious garlic and pepper flavor, keep things moist, and add small bits of red bell pepper to the loaf. For topping your meatloaf, mix Ajeeka to taste with either ketchup or BBQ sauce.


Ajeeka Asian Salmon



  • 1 large skinless salmon filet
  • 1 Tbsp melted butter
  • 2 green onions, chopped
  • 2 Tbsp fresh lime juice
  • 2 Tbsp Teriyaki sauce
  • 2 Tbsp Ajeeka
  • ½ Tbsp brown sugar, or maple syrup
  • ½ tsp Herbes de Provence


  • 1) Pre-heat oven to 450 degrees
  • 2) Add melted butter to baking dish and coat
  • 3) Place salmon in dish
  • 4) Stir together lime juice, teriyaki sauce, Ajeeka, green onions, brown sugar, and herbes de provence. Drizzle over salmon
  • 5) Bake uncovered until fish flakes. Allow 4-6 minutes per ½ inch of thickness
  • 6) Serve on bed of creamy polenta

Instructions for round salmon filets:

  • 1) Cut short way of skinless salmon filet into two pieces
  • 2) Roll from the narrower end, to the thicker end
  • 3) Cover rolled fish with stretch roast netting
  • 4) Slice into 1 inch filets, trying to keep a solid piece of netting around both top and bottom of piece
  • 5) Remove netting after cooking



Bloody Mary



  • 1.5 oz vodka
  • ½ cup tomato juice
  • 1 tsp. Ajeeka
  • ¼ tsp. Worcestershire sauce
  • Dash of celery salt
  • 2 chilled, cooked shrimp

For a single drink, combine ingredients in a glass, add ice and garnish with shrimp. For larger quantities, combine ingredients in a large glass container.

AJEEKA Medium Hot