Khmeli suneli
kuh-MEH-lee soo-NEH-lee
Herbal, warm, savory, blue-fenugreek.
What it is
Khmeli suneli is the signature dried spice blend of Georgian cooking, herbal and warm rather than hot. It centers on coriander, dried herbs, and blue fenugreek, a milder cousin of common fenugreek, often with marigold petals (called Imeretian saffron), savory, dill, and bay. The result is a fragrant, savory mix used in walnut sauces, bean stews like lobio, and chicken dishes such as chakhokhbili. The blue fenugreek and marigold are what give it its distinctly Georgian character. Like many regional blends it varies by household, but the herb-forward, fenugreek-tinged profile is constant.
What it pairs with
Goes wrong with: dishes wanting a single clean note.
Common in Georgian cooking.
Whole vs ground
Khmeli suneli is a finished ground blend, herb-forward and dried. The defining note is blue fenugreek, a milder relative of common fenugreek.
How to handle it
Stir into walnut sauces, bean stews, and chicken dishes. It is herbal and warm rather than hot, so it can be used with a generous hand.
Storage
Airtight and dark. Best within a few months while the dried herbs stay fragrant.
Buying note
Look for a green, herb-forward blend. Authentic versions list blue fenugreek and often marigold.
What's in it
- Fenugreek·the blue-fenugreek signature
- Coriander seed·citrus base
- Dill·fresh herb note
- Savory·peppery depth
Classic dishes
lobio, chakhokhbili, satsivi, kharcho.
Out of khmeli suneli? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| fenugreek, coriander, dill, and savory combined | to taste | approximates it; blue fenugreek and marigold are hard to source |
One odd thing
Khmeli suneli's signature comes from blue fenugreek and marigold petals, the latter known in Georgia as Imeretian saffron.