This traditional Georgian seasoning is often sprinkled over vegetable dishes such as pkhali, spinach-and-walnut pâté garnished with pomegranate seeds, and badrijani nigzvit, garlicky eggplant rollups stuffed with walnut paste. But truth be told we love its complex, earthy, and savory flavor on everything. Think of it as a curry powder of the Caucuses.
Khmeli suneli is best when made with freshly ground spices, so invest in an inexpensive grinder and process only what you will consume within a few months.
- 2 tbsp. (11g) ground coriander seed
- 1 tbsp. (7g) ground blue fenugreek
- 1 1⁄4 tbsp. (7g) sweet paprika
- 2 tbsp. (3g) ground marigold blossoms
In a small bowl, combine the coriander, blue fenugreek, paprika and marigold blossoms. Use immediately or transfer to a small jar with a tight-fitting lid. Store khmeli suneli in a cool, dry place and use within 3 months.