Add organization

What is khmeli suneli and how is it used?

The Georgian spice mix.

Answered at: Checked at:

Short answer

Khmeli suneli is a Georgian spice mix, and in the Imeretian version of aubergine with walnuts it goes in only in a very small amount so that it does not drown the garlic. Coriander is the major seasoning of Georgian cuisine and pairs with both meat and vegetables.

faq-cover-food-and-restaurants.png

Why

  1. In the Imeretian version of aubergine with walnuts, khmeli suneli goes in only in a very small amount.
  2. Too much of the mix overpowers the taste of the garlic.
  3. Coriander is the major seasoning of Georgian cuisine and pairs with both meat and vegetables.

Details

Imeretian aubergine with walnuts is made with garlic, and khmeli suneli goes in only in a very small amount: a large portion of the mix would drown the garlic. Coriander, the major seasoning of Georgian cuisine, pairs with both meat and vegetables. Check the composition of the mix on the pack.

To buy Georgian spices see Where can you buy spices in Tbilisi, and for another local seasoning see What is Svan salt.

Tip

Read the ingredient list on the pack and add the mix a little at a time: a large amount drowns the other flavours.

What may differ

Check the composition of the mix on the pack, and choose the amount by taste and by the dish.

Common misconception

You need to add a lot of khmeli suneli to make a dish aromatic.

What actually happens

No, in Imeretian aubergine with walnuts the mix goes in only in a very small amount so that it does not drown the garlic.

People also ask

  • What is in khmeli suneli?

Sources

This answer is for reference. There is no detailed official description of the mix, so its composition is not given here: check it on the pack.

  • What is utskho suneli and what is it added to?

    Utskho suneli goes into duck stew with walnuts: 1 teaspoon of the spice mixture for a whole duck of about 1.5 kg.

    Checked at:

  • What is Georgian tolma?

    Tolma is one of the staple dishes of Georgian cuisine, and there is a vegetable version that suits vegetarians.

    Checked at:

  • What kinds of flaky khachapuri are there?

    Flaky khachapuri in Georgia comes in several types: Meskhetian, made with puff pastry-style dough, a Gurian crescent with cheese and hard-boiled eggs, and a square Rachan one with a walnut in each corner.

    Checked at:

  • What is achma?

    Achma is a type of khachapuri: thin cooked layers of dough with cheese and melted butter between them.

    Checked at:
Help