Ajvar is a classic paste/spread from Balkan cuisine – delicate, aromatic, and full-bodied. It is made from roasted red peppers and usually also eggplants (sometimes milder versions without eggplant). Croaterra presumably relies on this traditional recipe with an intense pepper note, gentle smoky character, and slight acidity. Ingredients (180 g jar) Red peppers (70–85%), eggplants (less – about 5–25%), sunflower or olive oil, garlic, apple or brandy vinegar (for milder version), salt, pepper, possibly chili (varied accordingly for mild or spicy versions) Nutritional values (per 100 g) Energy: about 328 kcal, Fat: 4.5 g (of which saturated 0.4 g), Carbohydrates: 9–10 g (of which sugar 8–9 g), Protein: ~1.2 g, Salt: 1.8–1.9 g Origin Croatia