Georgian Spices & Herbs
The cuisine of Georgia, (the country located at the crossroads of Western Asia and Eastern Europe, with borders with Turkey, Russia, Armenia and Azerbaijan) relies heavily on these four iconic, and colourful, spices and blends. Just get our friend Olia Hercules' fascinating book, Kaukasis, and get cooking her inspiring recipes!
Épices de Cru Khmeli Suneli
In a nutshell: This traditional and famous spice blend from Georgia almost always consists of coriander, blue fenugreek and marigold petals, to which different dried herbs and other spices are added....
Épices de Cru Svanetian Salt
In a nutshell: Svanetian salt is traditionally used to enhance meats, fish, potato dishes and soups. It’s also often found on tables, where it is used as a finishing salt. Svaneti...
Épices de Cru Blue Fenugreek
In a nutshell: Blue Fenugreek (Utskho Suneli) can be used in spice blends, baking breads and sprinkled over salads. Mild at first, its flavour intensifies with cooking. Little-known outside its country...
Épices de Cru Marigold Petals
In a nutshell: Widely used in Georgian cuisine, Marigold petals can be used whole or ground and add colour and citrusy flavour to dishes. Marigold petals (Kviteli kvavili) are part of...