Georgian Khmeli Suneli
The Quirky Foodster Team
Ingredients
- dried marigold/Imeretian saffron petals (a distinct, unrelated flower used as a Georgian saffron substitute for color, not to be confused with true Crocus sativus saffron)
- dried coriander
- dried dill
- dried summer savory
- dried fenugreek leaf
- dried basil
- and dried mint
Method
- Combine all dried herb and seed components, ground to a coarse-to-fine powder.
- Not typically toasted; the components are used in their already-dried form and simply ground/crumbled together.
Origin: Georgia (the Caucasus) — literally ‘dried spices,’ one of Georgian cuisine’s foundational blends.
Use: A foundational everyday seasoning for a very wide range of Georgian dishes.
Classic Dishes: Kharcho (a spiced beef and rice soup); satsivi (a walnut sauce); used broadly across Georgian stews and sauces.
Storage: Keeps 6 months to a year sealed and dark.
Variations: Alongside Svan salt, one of Georgia’s two foundational but structurally distinct seasonings — khmeli suneli is an herb blend, while Svan salt is a spiced salt.
Substitutions: A mix of dried coriander, dill, fenugreek leaf, and basil approximates the general direction, though the Imeretian saffron/marigold component (used for its distinctive golden color and mild flavor) has no close substitute.
- dried marigold/Imeretian saffron petals (a distinct, unrelated flower used as a Georgian saffron substitute for color, not to be confused with true Crocus sativus saffron)
- dried coriander
- dried dill
- dried summer savory
- dried fenugreek leaf
- dried basil
- and dried mint
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