Regional blends
Khmeli suneli
Georgia's dried herb and spice blend, led by blue fenugreek, coriander and marigold petals.
Presented by ClearTrust Free for cooks, makers and the curious.
Khmeli suneli, meaning dried spices in Georgian, is a staple of Georgian cooking used in stews, soups, grilled meat and bean dishes. It is rich in herbs and has little heat.
What goes in
- Blue fenugreek427%, Characteristic.
- Coriander seed320%, Citrus.
- Dried marigold petal213%, Colour.
- Savory or marjoram213%, Herbal.
- Basil213%, Sweet herb.
- Dill17%, Fresh.
- Bay leaf17%, Resinous.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Dry Dry the herbs and petals until brittle. Step 2: Toast Lightly toast the coriander and fenugreek seed. Step 3: Rest Cool the seeds. Step 4: Grind Grind the seeds and rub the herbs to a coarse powder. Step 5: Blend Mix the powders and herbs together. Step 6: Store Store in a dark airtight jar. Finished Khmeli suneli, by share.
Typical contents
Blue fenugreek, coriander seed, dried marjoram or savory, basil, dill, bay, marigold petals and sometimes mint, parsley or fenugreek leaf are used. Every household and market seller has a particular proportion.
In Georgian food
It is used for lobio, bean stew, kharcho, a beef soup, chakhokhbili, a chicken and tomato stew, and for walnut sauces. The spice stalls of Tbilisi sell it freshly ground.
Where it is used
The spices in it
FenugreekBlue fenugreek.
CorianderSeed.
BasilA tender culinary herb with glossy leaves and a licorice-like aroma, native to tropical Asia.
Bay leafThe dried or fresh leaves of the laurel tree, used to infuse depth into slow-cooked dishes.Also part of it, and being written: Marigold (Petals.).
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Bay leaf: Χρήστης:Andrikkos / The original uploader was Andrikkos at Greek Wikip, Public domain, source
- Fenugreek: Yak, CC BY-SA 3.0, source
- Coriander: Thamizhpparithi Maari, CC BY-SA 3.0, source
- Basil: Castielli, CC BY-SA 3.0, source