Georgian cuisine transforms ordinary ingredients into dishes that amaze with their appearance and aroma. Georgian cooking utilizes simple vegetables such as white cabbage, eggplants, carrots, potatoes, onions, tomatoes, and legumes. Essentially, everything we have on our table. So, what's the secret? The key lies in the spices. At the heart of this culinary culture are the spices that not only enrich the taste of dishes but also transport us to the atmosphere of Georgian mountains and sunny slopes. Let's explore the spices used in the land of mountains and wine.
Primary Spices of Georgian Cuisine
The history of Georgian cuisine is one of the oldest - many believe it originated as far back as the 2nd millennium BCE. Of course, there are cuisines even older, but one of the remarkable and unique features of this cuisine is that it hasn't changed much since then. All the main dishes, such as khachapuri, churchkhela, and khinkali, were prepared by Georgian tribes and continue to be prepared by modern Georgians for four thousand years. As you can imagine, there are countless variations of dishes and their variations that cannot be listed here - it would take more than one volume.
We cannot cover all the spices of Georgian cuisine in this article, as it would turn into an encyclopedia. Let's talk about the most commonly used ones.
Khmeli-Suneli
Includes a mixture of herbs and spices such as coriander, basil, parsley, dill, celery, fenugreek, marjoram, mint, hyssop, bay leaf, savory, red pepper, Imeretian saffron, and coriander. This spice blend has a rich, slightly spicy, and herbaceous taste with hints of floral and bitter undertones.
The taste of khmeli-suneli can be described as rich, slightly spicy, and herbaceous, with notes of floral and bitter undertones. This spice blend is often used in pickled vegetables, meat soups, and sauces. It also pairs well with roasted vegetables and is added to salad dressings.
Utskho-Suneli
Utskho-suneli, or dried blue fenugreek, is one of the signature spices in Georgian cuisine and plays an important role in the preparation of many traditional dishes. This spice has a unique and distinctive taste that adds a special depth and aroma to dishes.
Dried blue fenugreek, or utskho-suneli, has a subtle, slightly bitter taste with aromatic notes. It gives dishes a recognizable Georgian hue and allows for the creation of rich flavor compositions.
The main use of utskho-suneli is adding it to meat and fish dishes. For example, it is often used in the preparation of chakhokhbili (chicken stew), satsivi (marinated meat), and many other classic recipes.
Coriander
Coriander seeds have a unique taste and aroma. Their flavor can be described as slightly lemony, spicy, and slightly earthy. These seeds are actively used in various cuisines. In pilaf, for example, coriander adds citrus notes and a light spiciness, making it more aromatic and flavorful. Coriander seeds are also often used for marinating meat, adding to curries, soups, and sauces.
Moreover, coriander is an important component of some sausage products and hard cheeses, where it imparts a special aroma and taste. In some recipes, it is also used in marinades for meat and fish.
Cilantro
These are fresh leaves of the coriander plant, widely used as fragrant greens. It has a fresh, slightly citrusy taste with light spicy notes. You can add cilantro wherever you want (except desserts).
Fresh cilantro adds brightness and originality. Cilantro is widely used not only in Georgian, but also in Mexican, Indian, Thai, and many other cuisines around the world.
Its use in cooking is extremely diverse. You can add cilantro to salads, soups, guacamole, Thai curries, beans, marinades, and sauces. Its unique aroma and taste go well with meat, fish, seafood, and vegetables.
Imeretian Saffron
Imeretian saffron, also known as Georgian saffron, is actually dried marigold flowers, which are traditionally used in cooking as a more affordable and practical alternative to expensive true saffron.
This spice stands out for its unique taste: it combines bitter and spicy notes with a light floral aroma, making it exceptionally attractive for use in a variety of dishes. In addition, Imeretian saffron is known for its ability to impart a bright, golden hue.
In cooking, Imeretian saffron is used in a wide range of dishes, from soups and sauces to rice dishes and marinades.
Adjika
Adjika is not just a seasoning, but a culinary symbol, especially in Georgia, where it is considered one of the national treasures. Despite its popularity in many countries, this dish has numerous regional variations, but its character is most vividly expressed in the Georgian version.
In Georgia, adjika is a paste-like sauce or dry seasoning. The traditional adjika includes chili peppers, garlic, cilantro, walnuts, coriander, and non-iodized salt. It can be eaten with meat, dipped in lavash bread, enjoyed with egg dishes, rice, legumes, and vegetables.
Svan Salt
This unique seasoning consists of sea salt mixed with various mountain herbs and spices, including savory, utskho-suneli, coriander, red and black pepper. Traditionally made in Svaneti, a mountainous region of Georgia, each family may have its own unique recipe for Svan salt, passed down from generation to generation. Svan salt is characterized by a unique flavor profile, combining saltiness with subtle spicy and slightly bitter notes. Its taste is richer and more aromatic than regular table salt.
Sumac
Dried and ground berries from the sumac tree. They appear red and are sometimes confused with barberries. The berries themselves are very sour, which is why the tree is often called "vinegar tree." However, by adding sumac in appropriate amounts to dishes like kebabs, for example (one of the main uses of sumac), you can enhance the flavor profile of the meat.
The sour and slightly tangy taste of sumac makes it an indispensable seasoning in many culinary traditions, especially in Middle Eastern and Mediterranean dishes. Sumac is used not only to add acidity to a dish but also to intensify the flavor of the main ingredients.
Tips for Choosing and Storing Spices
When buying spices, choose products that are fresh and have a strong aroma. Often the best Georgian spices can be found at local markets, but sometimes in specialized stores. The key when choosing spices is to ensure their freshness: they should not be excessively dry or dull. The aroma of the spices should be clear and rich. For example, if the market stall with spices does not emit a stunning aroma of all the spices, it means they have already gone stale. If you are choosing packaged spices, read the ingredients. Spices should not contain artificial components, colorants, or anti-caking agents. Also, if possible, find out the origin of the spices. For example, genuine Svan salt should come from Svaneti.
Let's say you bought Georgian spices and brought them home. How do you keep their taste and aroma for as long as possible? It's simple:
- Store spices in a dark, dry place to prevent fading and loss of aroma. Avoid direct sunlight.
- Use airtight containers for storage to prevent moisture and other odors that may affect the quality of the spices.
- Store spices separately from other strongly smelling products, as they may absorb other odors.
- Pay attention to the expiration date. While many spices can be stored for a long time, they lose their taste and aroma over time. It is recommended to use them within one year.
- If possible, buy whole spices and grind them just before use to preserve their aroma to the maximum.
By following these tips, you can enjoy the full taste and aroma of spices, giving your dishes a unique and rich flavor.
Final Thoughts: The Art of Georgian Spices
Georgian cuisine, rich and diverse, depends to a large extent on its unique spices, which add special flavor nuances and aromas to dishes. Spices such as khmeli-suneli, utskho-suneli, coriander, cilantro, Imeretian saffron, adjika, and Svan salt are key elements that give dishes their unmistakable character. They can range from mild and aromatic to spicy and pungent, enriching the flavor palette of each dish.
When choosing and using spices, it is important to pay attention to their freshness, quality, and composition. Properly selected and stored spices not only enhance the taste of finished dishes but also provide authentic culinary enjoyment characteristic of Georgian cuisine. By mastering the basics of using these seasonings, you can significantly expand your culinary horizons and add a touch of color to your everyday menu.
If you are looking for a place to enjoy the authentic aromas and flavors of Georgia, be sure to visit a Georgian restaurant, where each dish tells its unique story.
