Bowl of powdered spices

Khmeli Suneli
Georgia
  -   Khmeli Suneli
Makes
Effort:
Sched:
DoAhead:  
3+ oz vol  
*
15 min  
Yes
The name of this essential Georgian spice powder translates to "dried spices". It is applied to grilled meats, fish, vegetables, stews and soups. Recipes, of course, vary with household, and even with what's for dinner. The amounts given here will not quite fill a 4 ounce spice jar.



1-1/2
1-1/2
1-1/2
1-1/2
1-1/2
1-1/2
3/4
1-1/2
1/2
5
1/4
T
T
T
T
T
T
T
T
T

t
Marjoram, dried
Dill, dried
Summer Savory, dried
Mint, dried
Parsley, dried
Coriander seed
Fenugreek Leaves (1)
Marigold petals (2)
Fenugreek seeds
Bay Leaf, dried
Chili, dried (3)
Make   -   (15 min)
  1. Grind together All Ingredients to powder in your spice grinder.
  2. Store in a tightly sealed container away from heat and light. It should be usable for about half a year.
NOTES:
  1. Fenugreek Leaves:   [Shambe, Methi (Dried, of course)].   Blue Fenugreek (Trigonella caerulea) is used in Georgia, but is very difficult to obtain in North America. The slightly stronger Trigonella foenum-graecum is an acceptable substitute and widely available fresh (at least in Southern California). It is less seen dried, but you can easily dry it yourself. For details see our Fenugreek page.
  2. Marigold Petals:   In Georgia French Marigold (Imeruli Shaphrani - Tagetes patula) is used, but it is not easy to find in North America. Pot Marigold (Calendula officinalis petals can be found on-line and are a reasonable substitute. The measure is for coarsely powdered. Whole petals are hard to measure, but perhaps 5 times the given amount lightly packed, For details see our Calendula / Marigold page.
  3. Chili:   This is included in some recipes, and others use Black Pepper instead (perhaps 1 teaspoon). Use either and vary to your taste. I use 1/4 t of Indian Reshampatti, which is fairly hot and provides a noticeable amount of bite to the powder. Russians consider recipes with hot chili to be "Georgian". For details see our Chili Page.
  4. Comment:   This recipe is very similar to those by Darra Goldstein and Aliza Green, with some input from other recipes as well. These are quite typical, but feel free to vary to your taste. Do try to include the Marigold Petals and Fenugreek Leaves, which are very typical of Georgia and included in most recipes. Some increase the ground fenugreek seeds to replace the leaves when unavailable, and some include some saffron threads instead of marigold petals. Some recipes include a small amount of Turmeric.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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