Below we list and describe most popular spices and herbs that are used in Georgian cuisine
All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in Georgian cooking. In fact, you can hardly find a Georgian dish whic does not include fresh coriander leaves or seeds.
|Blue Fenugreek Seeds|
Blue fenugreek grows wild in the mountainous northern part of Georgia and is widely used to flavor food. In Georgia it is called utskho suneli or foreign spice and is prepared by grinding together the seeds and pods to yield a tan powder that is aromatic and mildly spicy.
Dried Berberis Berries
Dried Marigold Flower Petals
Georgian recipes that use marigold include: Walnuts and spices wrapped in cabbage leaves; and Eggplant with walnuts and spices.
Ground caraway seeds are a favorite ingredient in dishes originating from Georgia’s mountain regions. The seeds can be ground in a coffee mill or spice grinder to produce a powder. Georgian recipes that use ground caraway seeds include: Khinkali – a very popular Georgian dumpling.
Svanetian salt, from Svaneti region in the mountainous north-western part of Georgia, has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes as well as a condiment instead of table salt. The salt mixture is handmade in a special wooden mortar from a minimum of 8 ingredients, including regular salt, garlic, marigold, coriander and blue fenugreek. To prepare 1 kg. of Svanetian salt takes several hours of mixing.
Two types of basil are used in Georgian cooking, the green leafed variety and the purple leafed dark opal basil. Both fresh and dried basil is used. Georgian recipes that use basil include: Mushroom Chashushuli and Green Bean and Egg Bake, as well as salads.
Fresh and dried Summer Savory is used to flavor meats and vegetables. Georgian recipes that use summer savory include: Tkemali (sour plum sauce).
Dried Bay Leaves
In Georgia, garlic is a fundamental ingredient of many recipes, such as Shkmeruli – chicken dish from the Racha region; Chakapuli – a popular Georgian stew made with lamb or beef; and Ham Chashushuli.
Fresh parsley is widely used in Georgian cuisine, both as an ingredient and as a garnish. Georgian recipes that use parsley include: Eggplant with spicy mayonnaise.
The text is taken from following article:
- You can buy packed or unpacked spices in shops or markets or obtain already mixed Georgian spice blends from a very good company “SPY”
Adress: 33 Leselidze street, Tbilisi, Georgia
TEL: +995 599 34 44 99