Khmeli-suneli seasoning: what is it used for, what is its taste, smell, composition

“Khmeli-suneli” literally translates from Georgian as “dry spice”. This is a compound seasoning that includes 6-13 ingredients. We can say that khmeli-suneli is for the mountaineers what curry is for the Indians. Traditionally it is used in Transcaucasia. The seasoning is characterized by a high content of dry green herbs. The grind is almost always fine and powdery. It smells strong, specific, but its taste is pleasant, spicy, slightly pungent.

Where are suneli hops added?

The seasoning is mainly used in national Georgian dishes. In Transcaucasia it is considered universal. It is added to meat, fish, and vegetables. In particular, the following is prepared with khmeli-suneli:

• Chakhokhbili;
• satsivi;
• adjika;
• soup kharcho;
• lobio;
• and other dishes.

What can't you combine with?

Individual seasoning components are often added to baked goods, sweet dishes, and desserts. However, together they combine into a rather specific bouquet.

Khmeli-suneli is not compatible with sweet products; confectionery and gingerbread are not made with it.

In addition, it is used with caution when preparing seafood and fish.It has a “strong” aroma that can overpower “delicate” foods.

Best combinations with other spices

Despite the fact that khmeli-suneli includes a large range of spices, it is often combined in cooking:

• with hot black and allspice;
• with paprika;
• with utskho-suneli (fenugreek);
• with cloves;
• with rosemary;
• with fennel;
• with turmeric;
• with tarragon;
• with cumin.

In European cuisine, the use of suneli hops with dried garlic, mustard, sage, lemon zest, and caraway seeds is popular.

Compound

Khmeli-suneli does not have a composition approved at the state level. It may vary among different manufacturers and blenders in spice shops. The most common hops-suneli are with the following ingredients:

• Composition No. 1: basil, fenugreek, dried coriander, hyssop, marjoram, dill, parsley, celery, garden savory, mint, hot red pepper, Imeretian saffron, bay leaf.
• Composition No. 2: basil, marjoram, dried coriander, dill, Imeretian saffron (marigold), hot red pepper.

The last set of spices is considered basic for khmeli-suneli. In the Caucasus, seasoning is often made with your own hands. All ingredients, except saffron and pepper, are mixed in equal parts and ground to a powder. At the end, 0.1% saffron and 1-2% hot red pepper are added to the mixture.

What does it smell and taste like?

The seasoning khmeli-suneli is well recognizable. Gourmets compare its aroma to the smell of hay with a peppery tint.

• The smell of the seasoning is specific, bright, and not everyone likes it. It has warm herbaceous and nutty notes.
• The taste of suneli hops is pleasant, spicy, slightly hot.

How to choose good quality suneli hops?

When buying seasoning in opaque packaging, it will be difficult to assess its quality.In this case, read the composition and compare how much it corresponds to the original.

High-quality suneli hops do not contain salt or flavor enhancers.

Gourmets go to the spice shop to choose good suneli hops. Choose it by appearance:

• The predominantly green, green-brown color spice contains a lot of dill, basil, parsley or mint. It has a more familiar taste to Europeans.
• The reddish tint of the seasoning indicates that it contains a lot of red pepper and coriander. It will be spicy, with a very specific taste.
• Green-orange suneli hops are considered the most expensive. Saffron gives it an orange tint. Fine grinding is also considered a sign of good quality. The powder should be homogeneous and the taste of the seasoning should be balanced.

Where and how to store?

Typically, khmeli-suneli seasoning is packaged in sealed foil packaging, in which it can be stored for up to two years. If the package is opened, it is recommended to pour the mixture into a glass jar with a screw cap. The same goes for seasoning purchased by weight at a spice store. If you leave suneli hops in an open package or in paper, its taste and smell will quickly weaken.

Transparent jars with seasoning are stored in a dark place at room temperature +15+20 degrees for 12-24 months.

TOP 3 recipes with khmeli-suneli

The seasoning is best revealed in Georgian dishes. The most popular recipes with it are adjika, satsivi and chakhokhbili.

Adjika in Georgian

Real Georgian adjika is very spicy. You need to be careful when adding it to food. In addition, you should not pick it up with your hands. It can leave burns on the skin.

Ingredients:

• 0.5 kg hot pepper;
• 300 g fresh cilantro;
• 100 g fresh parsley;
• 100 g garlic;
• 100 g peeled walnut kernels;
• 3 tbsp. spoons of salt (to taste);
• 50 g hops-suneli;
• 15 g ground coriander.

Recipe:

1. Wash the pepper thoroughly and dry it for 5-7 days in natural conditions to acquire pungency.
2. Fry the walnut kernels in a frying pan.
3. Remove the stems and seeds from the peppers and grind in a blender (scroll through a meat grinder).
4. Chop the greens.
5. Grind the garlic to a paste.
6. Mix chopped herbs with garlic, combine with pepper.
7. Season with spices and salt, stir.

Ready Georgian-style adjika is stored in a jar in the refrigerator. Shelf life – up to 3 months. Adjika is used to season meat, vegetable and cereal dishes, and sometimes fish.

Chicken satsivi

Translated from Georgian, “satsivi” means “cold dish”. It is usually served first and is not reheated before serving. List of ingredients for cooking satsivi chicken:

• 1.5 kg chicken (whole, wings, thighs or fillet);
• 300 g fresh walnuts;
• 2 onions;
• 2 carrots;
• 1.5 tbsp. spoons of corn flour;
• 20 g butter;
• 50 g vegetable oil;
• 4 cloves of garlic;
• 3-4 bay leaves;
• 5 black peppercorns;
• 1 teaspoon hops-suneli;
• 0.5 teaspoons each of ground cloves, coriander, paprika, hot red pepper;
• salt to taste;
• a bunch of green cilantro, parsley, dill, onion.

Step by step recipe:

1. Boil the broth. In a saucepan with 3 liters of water, place 1 onion, cut into 4 parts, 2 carrots in large pieces, chicken, a bunch of herbs, bay leaf, peppercorns, salt to taste. Cook over low heat for at least half an hour, skimming off the foam. At the end of cooking, add peeled garlic to the broth.
2. After cooling, remove the chicken from the broth and, if necessary, cut into portions.
3. Strain the broth from the spices.
4. Cut 1 onion into cubes and fry in vegetable oil.Grind in a blender along with shelled and membraned walnuts (raw).
5. Melt butter in a frying pan, add flour, stir for 1 minute. Add nut-onion paste, dry spices and 1-2 cups chicken broth. The sauce should be the consistency of sour cream.
6. Mix the sauce thoroughly and pour over the boiled chicken. Let the satsivi chicken soak for 1-2 hours.

Chakhokhbili

Very tasty spicy chicken with vegetables in Georgian style. The main secret of chakhokhbili is the use of a set of spices. List of ingredients:

• 800 g chicken;
• 3 onions;
• 4 tomatoes;
• half a bell pepper;
• half a hot pepper;
• 3 cloves of garlic;
• 1 tbsp. spoon of khmeli-suneli;
• 1 teaspoon each of suneli and ground coriander;
• 0.5 teaspoon ground black pepper;
• a bunch of cilantro and parsley;
• salt to taste.

Step by step recipe:

1. Cut the chicken into portions, rinse and dry.
2. Brown in a dry frying pan over low heat on both sides (15-20 minutes).
3. Add chopped onion and continue frying (10 minutes).
4. Peel the tomatoes and crush with a fork. Mix with chopped garlic and bell pepper.
5. Place the mixture into the frying pan. Add salt. Simmer for 20 minutes.
6. Season chakhokhbili with dry spices, chopped chili pepper and herbs.
7. After 3 minutes, turn off the heat.

Questions and answers

What can you cook with khmeli-suneli besides Georgian dishes?

The seasoning can be added to any meat dishes from pork, beef, lamb, and poultry. With khmeli-suneli you can prepare delicious spicy rice, vegetable casseroles, stews, and pilaf. Marinades and sauces are made with it. Those who like the seasoning add it to literally every savory dish.

How to properly add suneli hops to dishes, at the beginning or end of cooking?

The aromatic mixture is added to dishes 3-5 minutes before cooking, and they are allowed to brew a little.

Khmeli-suneli is a seasoning for everyone. Some people simply adore it, others find the strong aroma too specific. It’s worth trying to cook a meat dish with khmeli-suneli and draw your own conclusion.