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Khmeli-Suneli How to Prepare It at Home
Khmeli-suneli is a beautifully aromatic Georgian seasoning blend that finds its way into many traditional national dishes from the cuisines of the Caucasus mountains. The name translates roughly as "dry seasoning" or "dry spice mix" in Georgian. Khmeli-suneli is a key ingredient in classic Caucasian dishes such as kharcho soup, satsivi (chicken in walnut sauce), chakhokhbili (chicken stew with tomatoes), various adjikas, basturma (cured meat) and many other beloved traditional preparations across the region.
It is not always possible to find genuinely high-quality khmeli-suneli at ordinary supermarkets, but the seasoning can be very easily prepared at home from just three basic spices. There are different traditional variants of khmeli-suneli, with varying numbers of spicy herbs and aromatics: the seasoning can consist of 6, 7, or even 12 different spices in fancier versions. However, not all spice variations suit every dish equally well. The basic recipe below sticks to the three most essential traditional spices for maximum versatility across recipes.
Preparation time: 10 minutes.
Ingredients
Show ingredients
- utscho suneli - 1 tsp;
- ground coriander (cilantro seeds) - 1/2 tsp;
- imeretian saffron (marigold flowers) - 1/2 tsp.
All spices should be properly dry and finely ground for the best result.
Preparation
- Crush the dried coriander seeds in a mortar with pestle, or grind them in a small electric coffee grinder until reduced to a fine even powder. Freshly ground coriander has a noticeably superior aroma and flavour to pre-ground commercial coriander powder, so this brief step is genuinely worth the small extra effort.
- Prepare the imeretian saffron, which consists of dried marigold flower petals and stamens that have been finely ground. The marigold variety used here gives the spice blend its characteristic warm aromatic note that defines authentic Georgian khmeli-suneli.
- Prepare the utscho suneli, which is dried blue fenugreek (the ground seeds of the blue fenugreek plant). You can purchase utscho suneli in specialty Caucasian or Eastern European grocery stores, or at many open-air markets that cater to immigrant communities from the region.
- Mix all three spices together thoroughly in a clean and properly dry mixing bowl. Stir with a small spoon to distribute everything evenly throughout the blend, ensuring no clumps of any single spice remain in the finished seasoning.
- Transfer the finished spice blend to a clean dry glass jar with a tight-fitting lid. The Khmeli-suneli seasoning is now ready to use in your favourite Georgian recipes. You can add other spices to this basic blend to customize for various specific dishes if you wish. Bon appetit!
Cooking video
Tips and Tricks
Tip 1. When making larger quantities of the seasoning blend, scale up the recipe using these proportions: 1 part utscho suneli, 0.5 parts ground coriander, 0.5 parts imeretian saffron. A 100-gram glass works well as a measuring vessel for batch preparation. Larger batches stored in airtight glass jars keep well for up to a year, which makes preparing a generous quantity at once a properly thrifty approach for any home cook.
Tip 2. Use only properly dry well-ground spices for the best result, since damp or coarse spices will not blend evenly and produce inconsistent flavour. To put your beautiful homemade khmeli-suneli to immediate good use in an authentic Caucasian recipe, try our crowd-pleasing chevapchichi in a skillet at home, which uses a generous teaspoon of khmeli-suneli for the proper traditional Balkan-influenced flavour profile.
Tip 3. Source your spices from a properly trusted supplier with good turnover, since stale spices lose much of their aromatic potency over time. Caucasian or Eastern European specialty grocery stores tend to have the freshest most authentic versions of utscho suneli and imeretian saffron, since they cater to immigrant communities who use these spices regularly. Online specialty spice merchants also provide good alternatives if no local source exists.
Tip 4. Store the finished spice blend in a properly airtight glass jar in a cool dark cupboard for up to a year. For another beautifully simple homemade pantry preparation that pairs well with Georgian cooking, try our richly flavoured how to make clarified butter (ghee) at home for a versatile cooking fat that suits the cuisine perfectly.
FAQ
What does khmeli-suneli taste like?
Khmeli-suneli has a beautifully complex warm aromatic flavour that is hard to describe in words alone. The basic three-spice version offers gentle nutty notes from the blue fenugreek, bright citrusy aromatics from the coriander, and warm floral sweetness from the marigold petals. The combination tastes uniquely Caucasian rather than reminding of any other regional cuisine. Khmeli-suneli works particularly well in slow-cooked meat stews, hearty soups, marinades for grilled meats, and bean-based dishes where its complex flavour can develop fully.
What dishes use khmeli-suneli?
Khmeli-suneli is essential to many traditional Georgian dishes including kharcho soup (a hearty beef-and-rice soup), satsivi (chicken in walnut sauce), chakhokhbili (chicken stew with tomatoes and herbs), various adjikas (spicy condiment pastes), lobio (red bean stew), and many marinades for grilled meats. The seasoning also works brilliantly in modern fusion cooking: try sprinkling it on roasted vegetables, mixing it into yoghurt dips, or adding to homemade burger patties for an unusual twist.
How long does homemade khmeli-suneli keep?
Properly stored homemade khmeli-suneli keeps in a sealed glass jar in a cool dark cupboard for up to a full year before noticeable loss of aromatic potency. After that point, the spices gradually fade and the blend becomes less impressive in cooking. For maximum freshness and flavour, prepare smaller batches more frequently rather than one large annual batch. The brief 10-minute preparation time means there is no real reason to make more than you will use within a few months.
Can I add other spices to the basic blend?
Absolutely. The basic three-spice blend serves as the foundation, but many traditional Georgian cooks add other ingredients for more complex versions. Common additions include dried mint, dried basil, dried marjoram, ground bay leaf, ground hyssop, ground summer savory, and even ground hot pepper for a spicier version. Each addition brings its own character to the finished blend. Experiment cautiously with small additions at first, since strong spices can quickly overpower the gentle Georgian aromatic profile of the basic blend.
