Khmeli-suneli is a legendary Georgian spice, which is known for its’ strong aroma and original taste. Some compare that spice to garam masala and indeed they have a few things in common. Khmeli-suneli is a mixture of different herbs, all of them grow in the Caucasus region and their mixture tastes a little bit like walnut.

Khmeli-suneli is the most know Georgian spice and is appreciated all around the world as its’aroma and taste is perfect for almost any savour dish or marinade. It is a must-have for every Georgian and Armenian housewife and you can not imagine Caucasian cuisine without it.

Let’s make the well known Khmeli-suneli spice today, so from now on you could add that original taste to every dish you cook.

Ingredients (like they are showed on the picture belov starting from 12 o’clock to the right):

  • 2 tsp of minced fenugreek (or fenugreek seeds)
  • 2 tsp of dill seeds
  • 2 bay leaves
  • 1/2 of spicy paprika
  • 1 tbsp of savoury
  • 1 tbsp of coriander


  1. Put all the ingredients in the blender (we recommend to use the glass blender): start from the bay leaves, (crush them into smaller pieces before putting into blender) and add all the other ingredients.
  2. Mix it and make sure that the bay leaves and dill seeds are minced well into powder.
  3. Put the Khmeli-suneli spice in a container (small glass jar for spices would be the best solution), you can keep it even for 2 years.

The taste and smell of Khmeli-suneli spice is suitable for almost all kinds of dishes: dips, soups, salads, savoury puffs, rice, bob and also marinated vegetables and Georgian snacks and many other dishes.

Tip: If you don’t have a glass blender, but you are very determined to make some spices in the plastic blender, try to grind the coffee beans immediately after finishing the spice. The coffee beans could help to get rid of the spice smell in the plastic.