Khmeli Suneli is a traditional spice blend that is an essential component of Georgian cuisine, known for its distinctive aromatic and complex flavor. Translating to “dried spices” in Georgian, Khmeli Suneli is akin to what garam masala is in Indian cuisine—a versatile blend used to flavor a wide range of dishes. The exact composition of Khmeli Suneli can vary by region and personal preference, but it typically includes a mixture of herbs and spices that create a balance of earthy, tangy, and slightly bitter notes.
A typical Khmeli Suneli blend consists of fenugreek seeds or leaves, coriander seeds, dill, bay leaf, marjoram, basil, savory, mint, and parsley. Blue fenugreek, a variety distinct to the Caucasus region, is a key ingredient that lends the blend its unique flavor, adding a slight bitterness and nutty aroma. Some variations may also include ingredients like dried marigold petals, safflower, garlic, black pepper, and red chili, which enhance both the flavor and color of the blend.
Khmeli Suneli is incredibly versatile and can be used in numerous Georgian dishes, from soups and stews to meats, vegetables, and sauces. It is often used to season kharcho (a traditional Georgian meat stew), lobio (a spiced bean dish), and mtsvadi (Georgian grilled meat). The spice blend is also a key ingredient in adjika, a popular Georgian spicy paste or sauce, and works beautifully as a rub for meats, enhancing their flavor during grilling or roasting.
What sets Khmeli Suneli apart from other spice blends is its subtle complexity. This unique combination of flavors offers depth without overwhelming the dish, allowing it to complement a variety of foods while adding a distinctly Georgian touch.