Khmeli suneli
| Region or state | Georgia |
|---|---|
| Part of a series on |
| Georgian cuisine |
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Khmeli suneli (Georgian: ხმელი სუნელი, lit. 'dried spice') is a traditional Georgian spice mix.[1] It typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek (utskho suneli[2]), summer savory, bay leaf, mint and marigold.[3] There is no fixed recipe for khmeli suneli; in this respect it is similar to the Indian garam masala.[2] Ready-made mixtures vary in color from pale green to golden to umber, with the best source of khmeli suneli being Svanetia.[4]
This mixture is an ingredient of traditional Georgian dishes and sauces, such as kharcho.[5] Khmeli suneli is also used as a seasoning for meat and for stews; author Darra Goldstein mentions spicy meatballs (abkhazura), cabbage with walnuts (kombostos ruleti nigvzit), and aubergine salad (badrijani mtsvanilit).[2]
References
- ^ The Silk Road Gourmet: Western and Southern Asia, Laura Kelley, p. 59
- ^ a b c O'Connell 2016, p. 47.
- ^ Darra Goldstein (1999). The Georgian feast: the vibrant culture and savory food of the Republic of Georgia. University of California Press. p. 44. ISBN 0-520-21929-5.
- ^ Goldstein & Pʻirosmanašvili 2013, p. 37.
- ^ Aliza Green. Khmeli-Suneli. Chowhound, 2012
Sources
- O'Connell, J. (2016). The Book of Spice: From Anise to Zedoary. Pegasus Books. ISBN 978-1-68177-192-2. Retrieved 2023-07-06.
- Goldstein, D.; Pʻirosmanašvili, N. (2013). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. ISBN 978-0-520-27591-1. Retrieved 2023-07-06.