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The Hirshon Georgian Khmeli Suneli Spice Mix

Citizens, your beloved leader, the inestimable and supremely beatific TFD, rocks Georgian food as few outside that beautiful country (yes, the COUNTRY) do.

There are indeed a plethora of Georgian recipes throughout the chronicles of my recipes here, but one things stands consistent in most of these – they all use the unique Georgian spice blend known as khmeli suneli!

Khmeli suneli (literally “dried spices”) is a traditional Georgian spice mix that is ubiquitous in Georgia and in fact throughout the entire Caucasus region. This mixture is an ingredient of traditional Georgian dishes and sauces and in effect defines the Georgian dish flavor profile. Some compare it to Garam Masala, and it does indeed share much in common with this staple spice blend of Indian cuisine (though it uses far more herbs and a few different spices).

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.

Georgia is the home to a wide range of unique herbs and spices that can be difficult to find in this (or any other) country. Fortunately, you can mail order the needed ingredients from this source. In Georgia, there are almost as many variations of khmeli suneli as there are families: everyone has their own favorite combination of herbs and spices.

This is my personal blend, Citizens – it is resolutely traditional and I hope you enjoy it as much as I do! It improves virtually anything: try sprinkling it on meats, vegetables and more!

Battle on – The Generalissimo

The Hirshon Georgian Khmeli Suneli Spice Mix
  • Use all dried herbs
  • 4 tsp finely ground basil
  • 4 tsp finely ground parsley
  • 4 tsp finely ground dill
  • 4 tsp finely ground kindzi (Georgian coriander – preferred) or coriander
  • 4 tsp finely ground spearmint
  • 4 tsp finely ground bay leaf
  • 4 tsp finely ground summer savory
  • 4 tsp finely ground Utskho Suneli, wild blue fenugreek (preferred) or substitute regular ground fenugreek
  • 4 tsp finely ground marjoram
  • 4 tsp finely ground basil
  • 2 tsp finely ground zaprata (Georgian ground marigold petals – preferred) or turmeric
  • 2 tsp finely ground dzira (Georgian caraway – preferred) or caraway
  • 1 tsp. finely ground hyssop (optional but highly recommended)
  • 1 tsp finely ground dried Adzhika (preferred) or cayenne
  • ¼ tsp finely ground celery seed


  1. Combine all and keep in a tightly-sealed container away from light or heat. The shelf-life is about 6 months.

Source: the food dictator