Georgian cuisine is built on spice blends and condiments that have been refined over centuries. Once you understand a few of the key players, Georgian food starts to make a lot more sense.
Khmeli Suneli
This is Georgia's most versatile spice blend and the backbone of many classic dishes. It typically includes coriander, fenugreek (blue fenugreek), marigold petals, dill, parsley, savory, bay leaf, and pepper. The exact mix varies by producer and region. You will find it in everything from walnut sauces to stewed meats, and it is what gives Georgian food much of its distinctive warmth and depth.
Utskho Suneli (Blue Fenugreek)
Utskho suneli is a Georgian staple typically ground from the dried seeds and pods of blue fenugreek, a plant native to the Caucasus. It has a slightly bitter, nutty flavour that is quite different from the common fenugreek found in South Asian cooking. It is one of the ingredients in khmeli suneli but is also used on its own, particularly in walnut-based dishes like satsivi and bazhe.
Adjika
Adjika is a spiced paste or condiment originating from the Abkhazia and Samegrelo regions of western Georgia. Traditional adjika is made from hot peppers, garlic, salt, and aromatic herbs, and it has real heat. The flavour is sharp and pungent rather than sweet, and a small amount goes a long way. It is used as a marinade, a table condiment, and an ingredient in cooked dishes.
Svanetian Salt
From the mountainous Svaneti region, this is not just salt. It is salt blended with garlic, caraway, dried marigold, coriander, dill, and other aromatics. The result is a single seasoning that adds both salinity and fragrance to meat, potatoes, bread, and eggs. It is one of the more unusual Georgian pantry items and one of the easiest ways to bring Georgian flavour into everyday cooking.
Imeretian Saffron (Zafrana)
This is dried marigold petal, not true saffron. It is used primarily for colour and a mild floral flavour. You will see it in rice dishes, broths, and spice blends including khmeli suneli. It is sometimes labelled as Georgian saffron and has none of the price or intensity of the real thing.
Where These Spices Show Up
These are not obscure curiosities. Khmeli suneli goes into lobiani (spiced bean bread) and chakhokhbili (chicken stew). Adjika is served alongside grilled meat and khinkali. Svanetian salt is used on almost everything in mountain households. If you want to cook Georgian food at home, these are the ingredients worth sourcing first.
Try Them for Yourself
Our Georgian boxes include a selection of spices, sauces, and condiments so you can explore these flavours without having to track down individual ingredients. Shipped worldwide from Georgia.