HOT Aivar

HOT Aivar, a fiery puree of hot paprika and aubergine from the Balkans

The fiery variant of the classic Aivar by Pelagonia: roasted hot paprika (70%) and roasted aubergine (20%), preserved in sunflower oil. Savoury and hot yet fruity in flavour, a speciality for everyone who likes it strong. Imported by Sydney & Frances of Cologne.

How to use

A spread for freshly baked bread, a dip for cheese and meat. Also with cevapcici, grilled lamb and roasted root vegetables. As a sauce for pasta, in sandwiches or as a marinade base together with olive oil and garlic.

Good to know: once opened, store in the fridge and keep the puree covered with a layer of oil, then it lasts about a week. Let it come to room temperature before serving.

At a glance

• A fiery paprika and aubergine puree from the Balkans
• Made by Pelagonia, imported by Sydney & Frances of Cologne
• With hot paprika (70%) and aubergine (20%)
• Vegan, without preservatives
• Versatile as a bread spread, grill dip and lamb companion

Goes well with

For Balkan cooking: Gyros Spice for cevapcici and lamb skewers, Grilled Aubergine as a mild aubergine variant, Grilled Zucchini for antipasti platters. A pepper accent: fresh pepper fermented with sea salt. A heat complement: Harissa.

Frequently asked questions

How hot is HOT Aivar?
Noticeably hot from the roasted hot paprika, but not burning. The heat is fruity and balanced, rounded off by the aubergine.

Is HOT Aivar vegan?
Yes, purely plant-based: paprika, aubergine and sunflower oil. No animal ingredients.

How long does the jar keep once opened?
About a week in the fridge, always kept covered with oil. Let it come to room temperature before serving.

What's the difference between Aivar and Ajvar?
“Ajvar” and “Aivar” are two spellings of the same Balkan classic. The spelling varies by region: Macedonia and Bosnia write “Ajvar”, Serbia and Slovenia often “Aivar”.