Svan Salt
The Quirky Foodster Team
Ingredients
Method
- Combine all dried components with coarse salt, grinding together to a coarse-to-medium texture.
- Not applicable; components used dried but not toasted.
Origin: Svaneti region, Georgia (the Caucasus) — a spiced salt tradition specific to this mountainous Georgian region.
Use: An all-purpose seasoned salt, used as both a cooking seasoning and a table condiment.
Classic Dishes: Used broadly across Georgian cooking wherever a savory, aromatic salt is wanted, from meat dishes to simple vegetable preparations.
Storage: Keeps well over a year sealed and dark, given its salt-preserved nature.
Variations: Shares several ingredients with khmeli suneli but is structurally a seasoned salt rather than a pure herb-and-seed blend, and includes garlic and chile, which khmeli suneli traditionally does not.
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. Khmeli suneli mixed with extra salt and a pinch of garlic powder and chile as an approximation.
- Coarse salt combined with garlic
- coriander
- dill
- fenugreek
- marigold/Imeretian saffron
- and a portion of dried chile
- ground together into a seasoned salt
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