Khmeli suneli (also spelled chmeli suneli, xmeli suneli, or hmeli suneli, from Georgian ხმელი სუნელი, literally “dried spices”) is a traditional Georgian spicy herbs mixture. It is popular in Georgia and entire Caucasus region.
Georgia is well known for the subtle blends of herbs in its khmeli-suneli, which is used liberally to flavour kharchio, a thick soupy stew made from beef, lamb, or chicken. Among the herbs and spices used in khmeli suneli are coriander, dill, basil, bay leaf, marjoram, blue fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, mint, and hot pepper. This mixture is an ingredient of traditional Georgian dishes and sauces, such as Satsivi.
- 2 teaspoons ground coriander
- 2 teaspoons dried basil
- 2 teaspoons dill
- 2 teaspoons summer savory
- 1 teaspoon dried parsley
- 1 teaspoon dried mint
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon ground marigold
- 1 bay leaf
- In a mortar with a pestle, pound the spices together to a fine powder. Leave overnight before using if possible, or in a sealed or airtight container for longer storage.