Khmeli Suneli

Khmeli suneli, in Georgian, doesn't mean "mixed spices," but rather more directly "dry spices" or "dry seasoning." Georgian cuisine doesn't adhere to a single, unchanging recipe; the herbs and spices used can vary depending on the region, the household, and the dish being prepared.

Many traditional interpretations feature ingredients such as coriander, fenugreek, dried marigold, dill, marjoram, basil, thyme or chibrisa, mint, parsley, bay leaf, and black pepper. Mama Ram Khmeli Suneli, however, is a more herb-heavy interpretation of this broad family, with a distinct emphasis on marjoram, dill, thyme, and mint .

Marjoram forms the dry, rounded, and slightly sweet-sounding herbaceous base of the blend. Dill provides a greener and more vibrant herbal aroma.

Thyme adds a sharp, dry, and slightly resinous herbaceousness to the blend, while mint creates a cool and refreshing top note. Parsley, with its lighter, grassy character, binds the dense herbs together.

Coriander seeds provide a slightly citrusy and warm layer, while fenugreek deepens the body of the mixture with its earthy, slightly roasted, and controlled bitterness.

Black pepper leaves a dry and direct warmth. Bay leaf provides a woody-resinous background, while calendula offers a slightly herbal, floral, and subtly bitter touch.

Expect an herbaceous, earthy, slightly citrusy profile with a cool touch and a warm finish. The blend is salt-free ; the saltiness of the dish can be adjusted separately and according to the recipe.

• Marjoram: Forms a round, dry, and slightly sweet-tasting herbaceous stem.
• Dill: Green, vibrant, and gives off a slightly anise-like herbal aroma.
• Thyme: It imparts a sharp, dry, and slightly resinous herbaceous quality.
• Mint: Adds a cool and refreshing top note to the blend.
• Parsley: Forms a light, grassy, and clean herbaceous layer.
• Coriander: Adds a slightly citrusy, warm, and aromatic character.
• Calendula: Creates a light herbal, floral background with a subtle bitterness.
• Black pepper: Leaves a dry and direct heat in the finish.
• Fenugreek: Adds an earthy, slightly roasted, and controlled bitterness depth.
• Bay Leaf: Creates a woody, resinous, and long background.

Khmeli Suneli first reveals the layered herbaceousness of marjoram, dill, mint, and parsley. Then, the earthy body of fenugreek becomes apparent with the warm and slightly citrusy character of coriander; the finish leaves a dry, resinous, and long trail of thyme, black pepper, and bay leaf.

• Lobio and Legume Dishes: It adds an herbaceous and earthy depth to dishes made with beans, kidney beans, chickpeas, and lentils.
• Walnut Sauces and Fillings: Can be used in Georgian recipes such as pkhali, satsivi, and eggplant with walnuts.
• Soups and Stews: It can be added to soups similar to harço, and to meat or vegetable stews.
• Chicken: Can be used as a dry seasoning or marinade base in oven-baked, grilled, and stewed dishes.
• Lamb and Beef: Compatible with stews, meatballs, baked dishes, and slow-cooked meat dishes.
• Vegetables: Can be used on eggplant, mushrooms, potatoes, cauliflower, zucchini, and carrots.
• Mushroom Dishes: The earthy character of the mushroom is enhanced by herbs and fenugreek.
• Meat-filled pastries: Can be added to minced meat or meat fillings similar to kubdari.
• Sauces: Small amounts can be mixed into tomato, walnut, or yogurt sauces.
• Rice and Grains: Rice, bulgur, and buckwheat recipes can be given a Georgian-inspired, aromatic layer.

For four servings of lobio or other legume dish, start with 1–1.5 teaspoons . Add the mixture after the onions and garlic and stir for about 15–20 seconds ; immediately add the tomatoes, bean broth, or other liquids in the recipe to prevent the spices from burning.

For 500g of chicken, lamb, or beef, you can mix 2–3 teaspoons of Khmeli Suneli with 1–2 tablespoons of oil. For chicken, marinating in the refrigerator for 1–4 hours is sufficient; for lamb and beef, marinating for 2–8 hours is enough.

Use 1–2 teaspoons for four servings of soup or stew. For a more layered flavor, you can add half of the mixture at the beginning of cooking and the remainder in the last 10–15 minutes .

For 500g of vegetables or mushrooms, mix 2 teaspoons of the mixture with oil and use just before baking or pan-frying.

When preparing a walnut filling or sauce, start with 1 teaspoon for every 250g of walnuts . Add the mixture gradually, tasting each time, as the fenugreek and bay leaf flavors may become noticeable.

Ground herbs and spices can easily burn in very hot oil. Stir briefly while frying to release their aromas; don't sauté the entire mixture for too long, especially to preserve the vibrancy of mint, dill, and marjoram.