Hmeli-suneli seasoning is a merit of Georgian cuisine; at the end of the 20th century, this mixture of herbs became widespread in Russia and Europe. The spice has a spicy aroma and a greenish tint, it contains more than 10 herbs.
The classic composition of this seasoning includes 12 herbs: savory, basil, fenugreek, coriander, bay leaf, dill, parsley, Imeretian saffron, red pepper, celery, peppermint, marjoram. Red pepper from the total mass is 2%, saffron - 0.1%.
But in stores you can often find suneli hops with a different composition, since some herbs do not grow in our country. The simplified blend consists of coriander, dill, basil, marjoram, red pepper, and saffron.
This mixture will make meat, poultry and legumes dishes aromatic and extremely tasty. When cooking chakhokhbili, adjika, satsivi, tkemali, phali, satsebali and kharcho, one cannot do without khmeli-suneli in Georgian cuisine. This set of herbs can be added to dishes with mushrooms and vegetables, soups and marinades. But it should be borne in mind that the seasoning contains many components, so you should not abuse it.
Georgian spice mixture is useful for making borscht, Caucasian hodgepodge, eggplant with nuts, bean and pea soups. It can be added to potatoes, pasta, fish, and rice.
Khmeli-suneli is able to make the dish not only aromatic, but also useful. The herbs included in the composition will help improve mood and get rid of fatigue, strengthen immunity and normalize the functioning of the nervous system.
