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Thursday, July 23, 2015

New Georgian Spices!

As we learned in our Q&A with Jenny Holm, Georgian food is uniquely delicious. And it has a few special spices that are typically hard to track down out of the country. Thankfully, we did!

Dry adjika blend

Dry Adjika - Our dry adjika is a spicy blend of utskho suneli, fennel, Georgian bay leaf, garlic, coriander, red pepper, and salt. Although when in Georgia you are more likely to encounter adjika in a hot sauce/paste form, it's almost impossible to get your hands on the good stuff across the Georgian border (according to some, only those in the now-disputed territory of Abkhazia produce truly tasty adjika). Satiate your need for heat with this blend, perfect rubbed into meat, sprinkled on potatoes or zucchini, or stirred into any number of soups or grain dishes.

Shish kabob blend

Shish kabob blend - Coming from Imereti in Western Georgia, this blend of Utskho Suneli, fennel, Georgian bay leaf, dill, garlic, coriander, red pepper, and salt is best paired with grilled beef, pork, or lamb. Either use as a rub or mix with vinegar to create a marinade. Or, if you're feeling adventurous, try it mixed into lamb and beef meatballs.


Khmeli-Suneli - Fun to say, even more fun to cook with. This ancient Georgian blend of utskho suneli, Georgian saffron, Georgian bay leaf, red pepper, basil, fennel, parsley, celery, and coriander can be found in nearly every Georgian household. It's equally delicious on meats as it is with vegetables, adding a bright fragrance.

Utskho suneli

Utskho Suneli - The elusive blue fenugreek, utskho suneli grows wild in the mountains of northern Georgia. It is less bitter and more mild than Indian fenugreek, and is most often found ground. It is extremely versatile and can flavor meats, fresh salads (try it on sliced cucumbers and tomatoes), and rice dishes. And, of course, it tastes especially good when blended with walnuts and garlic, two other ingredients ubiquitous to Georgian cuisine.

This post is part of our series on Georgia cuisine. For others in the series check out:

New Georgian Spices
Georgian Eggplant Dip
Georgian Spiced Grilled Lamb and Chicken
Q&A With Jenny Holm
One of My Favorite Georgian Dishes: Kidney Beans

1 comment:

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