Khmeli-suneli are a rather spicy but not very spicy mixture of spices, which in Georgian means “dry spice”. Traditionally, it is used in Georgian cuisine, but now it has gone beyond the borders of Georgia, as well as other countries of the Transcaucasus, to the world market. In Georgian dishes, the properties of khmeli-suneli are fully revealed in satsivi, kharcho and in the manufacture of adjika. But in other cuisines it is used as a seasoning for a variety of dishes from meat, vegetables, seafood, fish and rice. Use for the preparation of salads, appetizers, soups, second lunch dishes.
