Not every recipe arrives with a story. This homemade khmeli-suneli landed on my shelf the way many things do — while I was looking for something else entirely. I made a batch, used it, and it stayed.

Khmeli-suneli (ხმელი სუნელი) translates roughly as "dried spices" in Georgian — which undersells it considerably. It is a traditional spice blend from Georgia, the country that sits where Europe meets Asia at the eastern edge of the Black Sea, and it is one of the most complex and least-known spice mixes outside its home country. Georgian cuisine has been described as one of the great undiscovered food traditions of the world — rich with walnut sauces, herb-heavy stews, and spice combinations that don't quite resemble anything else. Khmeli-suneli is at the heart of much of it.

Homemade Khmeli-Suneli Georgian Spice Blend — The Flexible Chef

Used across Georgian cooking for centuries, homemade khmeli-suneli appears in everything from the walnut-rich sauce satsivi to slow-braised meat dishes and hearty vegetable stews.

The blend varies from region to region and cook to cook — there is no single definitive recipe. What most versions share is a combination of dried herbs (marjoram, dill, thyme, mint, parsley), warm spices (coriander, fenugreek, black pepper), and two ingredients that mark it as distinctly Georgian: dried marigold petals, which add a subtle floral note and a faint golden colour, and blue fenugreek, a herb that grows wild in the mountainous northern regions of Georgia and has a milder, more delicate flavour than standard fenugreek.

I keep a jar of it on the shelf for moments when a soup or stew needs livening up. It is the kind of blend that adds depth without announcing itself — you notice the difference, but you might not immediately identify what made it.

How to Make Homemade Khmeli-Suneli

Makes one jar. Keeps for several months in an airtight container away from direct light.

Ingredients

• 2 tbsp dried marjoram
• 2 tbsp dried dill
• 2 tbsp dried thyme
• 2 tbsp dried mint
• 2 tbsp dried parsley
• 2 tbsp ground coriander
• 1 tbsp dried blue fenugreek leaves*
• 2 tsp dried ground marigold petals
• 1 tsp freshly ground black pepper
• 1 tsp ground fenugreek seeds
• 1 tsp celery seeds
• 2 dried bay leaves, crushed and ground
• Pinch of ground saffron

*Blue fenugreek grows wild in the northern mountainous regions of Georgia. If you cannot source it, substitute dried fenugreek (methi) leaves, which are far easier to find. The flavour is slightly stronger — use a little less.

Method

1. Grind — If using whole bay leaves, crush and grind them first in a pestle and mortar or spice grinder.
2. Combine — Add all ingredients and mix thoroughly until evenly blended.
3. Store — Transfer to an airtight jar. Label with the date. Use within three to four months for best flavour.

The Flexible Chef Tip: The marigold petals and blue fenugreek are what make this distinctly Georgian rather than a generic herb blend. Both are available online — Persian and Middle Eastern grocers sometimes stock marigold petals, and blue fenugreek can be found through specialist spice suppliers. Worth tracking down if you can.

Use homemade khmeli-suneli stirred into lamb or beef stews, added to lentil soups, or rubbed onto chicken before roasting. It also works well in a simple bean dish — white beans, good stock, a generous spoonful of the blend, and not much else needed.

This recipe is part of my Spice Blends & Condiments collection.

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