Names of Georgian spices and seasonings in Russian
Find out what the seasonings and spices of Georgian cuisine are called in Russian, so as not to make a mistake in the choice when preparing Georgian dishes.
All about Georgian spices and herbs⬇️
Yes, each has its own spices and recipes. But every hostess, like every country, has its own spice in priority. Also, the use of seasonings depends on the geographical location.
Each spice gives its own unusual note to the national dish, so the taste is unusual and interesting for a person from another region.
Today, the taste of the layman has changed, what was a curiosity ten years ago is now organically used in everyday restaurant menus. A gastronomic adventure... it's just about spices, flavors and herbs! In general, nowadays food is not so much hunger–quenching as emotional perception.
Georgian cuisine is an example of a passionate and temperamental attitude to cooking, as well as to mixing spices.
Today's medicine does not deny the health benefits of using seasonings. Here, from lowering blood pressure to youth and strength of the body.
In addition to the fact that each dish georgian cuisine you need to know your own set of seasonings that you need to add them at a certain moment of cooking. It also affects the final taste and aroma.
To preserve important qualities, storage conditions must also be observed. Among the first is to store it in a ground form, so the aroma and taste will last longer. Glass containers are what herbs and seasonings need.Georgian dishes with the right use of seasonings, they cause not only saturation but also unforgettable feelings. The aftertaste will surprise no less than the taste of the dish itself. It is quite possible to improve the mood! You need to know which of the spices plays what hormone.
List of Georgian names of spices. Alphabetically, from Georgian to English
| Abzinda - Полынь | ILi -Cardamom | Ohrahushi - Parsley |
| Anisi - Anise | Krazana - St. John 's Wort | Pilpili - Ground black pepper |
| Anzli, Didgula - Elderberry | Kapari - Capers | Pitna - Mint |
| Barambo - Melissa | Cilantro - Coriander | Prassi - Leek |
| Vardkachkacha - Chicory | Kondari - Savory (Thyme) | Regan - Lilac Basil |
| Gandzili - Cheremsha | Kama - Dill | Rosemary - Rosemary |
| Gvia - Juniper | Kitrisuna - Borage | Salbi - Sage |
| Janjapi - Ginger | Kakacho - Mac | Tarragon - Tarragon |
| Jonjoli - Klekachka | Marjorani - Marjoram | Tavshava - Oregano |
| Darichini - Cinnamon | Mdogvi - Mustard | Utsho-suneli - Fenugreek blue or fenugreek |
| Dapnis potoli or dapna - Bay leaf or laurel | Mzhauna - Sorrel | Tsitsmati - Watercress garden salad |
| Javzi - Nutmeg | Mihaki - Carnation | Tsitsaka - Hot capsicum |
| Dzirtetra - Parsnip | Nushi - Almonds | Ceretso - Fennel |
| Danduri - Purslane | Niakhuri - Celery | Shashkvlavi - Green basil |
| Dzirtkbila - Licorice | Niori - Garlic | Shushhi - Horseradish |
| Dzira - Cumin | Ombalo - Flea mint | Ekala - Sassaparil, pavoy. |
| Yellow flower - Marigolds, Imeretian saffron |
List of useful tips on Georgian cuisine - The use of herbs and spices in Georgian cuisine
The dishes of this country are famous for their taste among different peoples. There are many travelers in Georgia, but everyone finds exactly their own taste and their own dish. Those who have tried something here will remember the taste for a long time.
And so I want to repeat it. You can find a lot of recipes, try to cook a lot in your kitchen, but achieve results only with our secrets!
Each dish has its own herb, this is the first rule, then it will please both the taste and aroma.
There are more than 70 types of spices and aromatic herbs in Georgian cuisine, which decorate national dishes and give them an unusual aroma.
Khmeli-suneli is one of the most popular spices, it is used in the preparation of many Georgian dishes from meat and vegetables: satsivi, khorovats, kharcho. It includes basil, cilantro, marjoram and saffron, depending on the region, the composition of the spice is constantly changing, for example, bay leaf and parsley are added.
Another classic Georgian spice — utsho suneli — does not have a pronounced aroma. However, it harmoniously emphasizes the taste of lamb and chicken, Georgians like to use it in the preparation of vegetable snacks.
Saffron, as one of the most expensive spices in the world, is sold in Georgia at every grocery market in the form of dried flowers or powder. Imeretian saffron is used to refine the taste of meat dishes, snacks and soups, and its addition to alcoholic beverages gives an amazing sweet flavor.
Special attention should be paid to fragrant and rich sauces, which give Georgian dishes a characteristic originality and uniqueness. The most common are acute adjika, satsebeli, satsivi and tkemali.
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First courses
To cook soup in Georgian, it's a whole fun ritual. Without a tambourine, but still! There are, for example, hashes – this option takes a day. Soak the meat for twelve hours, and cook for eight. But not all soups are complicated, but they are rich and delicious.
Several names of soups: the most famous, of course, is kharcho. Hashi, they say, helps with the healing of fractures. Bozbashi on lamb with beans and eggplant.
Let's go through the seasonings: black, red and allspice, cloves, marjoram, turmeric, oregano and cumin, thyme are suitable for meat. For poultry: rosemary, thyme, basil and sage. For fish soup: white and fragrant pepper, dried ginger, bay leaf, chili, mustard and dill.
To marinate game meat or some kind of fish, dill branches with seeds, flowers or buds are used.
There is a wide variety of vegetable soups in the local cuisine: shechamandy from matsoni or mushrooms, spring soup chakapuli from fresh tarragon.
Second courses
Here, too, there is a place for the soul, that is, the stomach to roam. Ehh! What an assortment!
Where in the Caucasus without a grill? For pickling, nutmeg and color, peppers, cardamom, chili, cumin and ginger are necessarily added.
Game is always stewed with juniper berries, oregano, thyme and a mixture of peppers.
The stew contains so many seasonings and herbs, but the main combination of them complements each other. Just imagine this taste and aroma: ginger, turmeric, coriander, red pepper, cumin, mustard and cardamom. Sometimes, depending on the vegetables, there is a clove or nutmeg.
According to Georgian chefs, cabbage likes fennel and black mustard seeds, plus coriander and cumin. Well, you'll lick your fingers!
Dishes with potatoes should be flavored with coriander, turmeric for golden color and asafoetida.
From legumes lobio you will not find tastier Georgian! There are many recipes, but the seasonings are asafoetida, ginger, lavender mint, pepper and cumin with coriander.
Ingeorgian cuisine pates are also prepared with their own recipes for filling and making. According to spices, the composition is as follows: white pepper, cinnamon, ginger, bay leaf, cloves, cinnamon, star anise, ginger, cardamom. Pates are made in the form of rolls, the aroma of this dish reduces the stomach, and the taste will leave memories for a long time.
Are you going to pickle vegetables? Stock up on bay leaf and juniper berries, you haven't had such cool rolled-up jars yet!
Well, compote, according to tradition
The combination of berries, herbs and spices in this country makes a great drink out of ordinary tea.
Add blackberries, honey, juniper, barberry, ginger and various herbs. You won't be able to drink such tea as here anywhere.
When preparing fruit juices and compotes, cardamom, cloves, star anise, ginger and cinnamon are added.
Saffron, cinnamon and cardamom leaves are added to the hot milk.
And the whole head is bread
Bread and baking in Georgia – ah! Each is delicious and good in its own way. The fact is that in different parts of Georgia they cook according to a certain recipe. And how these names sound!
Puri from tone, mchadi and chvishtari, of course – khachapuri and guests. The whole bread is here with its own history, and not just with its own recipe.
Baking has its own set of spices: ginger, cardamom, cloves, cinnamon, star anise, orange peel, anise, sesame, poppy and vanilla.
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Использование приправ и специй не только придает блюдам новые вкусы и ароматы, но также способствует укреплению здоровья и поддержанию организма в хорошем состоянии. Медицинские свойства многих специй давно известны, и они могут быть использованы не только для улучшения вкуса блюд, но и для поддержания здоровья. Все эти травы и специи добавляют в блюда не только вкус, но и эмоциональный отклик, делая прием пищи настоящим гастрономическим путешествием. Грузинская кухня – это настоящее искусство.
В статье есть отличная подборка приправ к каждому блюду. Советую хозяйкам сохранить ее. Буду теперь пробовать приправы уже по советам грузинской кухни.