Ajvar (/ˈaɪvɑːr/ EYE-var; Serbian Cyrillic: Ajвар, Bulgarian: Aйвар, romanized: Ayvar) is a condiment made principally from sweet bell peppers and eggplants.

[4][5] Before the 20th century, significant local production of caviar occurred on the Danube, with sturgeon swimming from the Black Sea up to Belgrade.

Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers.

It is traditionally prepared in mid-autumn, when peppers are most abundant, and preserved in glass jars for consumption throughout the year.

Salt is added at the end (sometimes alongside vinegar), and the hot mush is poured directly into sterilized glass jars, which are sealed immediately.

[citation needed] Ajvar is produced in most Balkan countries,[10] including Albania, Bosnia-Herzegovina, Croatia, North Macedonia, Slovenia and Serbia.