Utskho suneli
Rib eye steak with utskho suneli and ajika | |
| Similar dishes | served with badrijani, kubdari, satsivi, bazhe, kharcho, khmeli suneli |
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| Part of a series on |
| Georgian cuisine |
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Utskho suneli (Georgian: უცხო სუნელი, lit. 'foreign spice')[a][2][3] is a traditional Georgian spice mix with blue fenugreek. It is thought that utskho suneli have integrated the culinary tradition from the influence of the late medieval Persia or Mughal India.[4] It is used separately and also in mix with the svanuri marili salt[5] and khmeli suneli.[6] The herb is one of the most important parts of the Georgian cooking traditions,[7][8] and is present in almost every dish.[9]
See also
Notes
References
- ^ Pearl Violette Metzelthin, Ruth Reichl (2000) Gourmet - Volume 60, Issues 7-12, Condé Nast Publications, p. 186
- ^ Miquel Hudin, Daria Kholodilina (2017) Georgia, ISBN: 9781941598054, 1941598056, p. 74
- ^ Нино Билиходзе (2018) Грузинская кухня: любовь на вкус. Яркие рецепты, ISBN: 9785041411930, 504141193, p. 11
- ^ John O'Connell (2016) The Book of Spice: From Anise to Zedoary, ISBN: 9781681771922, 1681771926, Pegasus Books, p. 43
- ^ Илья Лазерсон (2012) Мясо. Рецепты приготовления мясных блюд, ISBN: 9785457409026, 5457409023, p. 12
- ^ Victoria R. Williams (2025) Encyclopedia of Spices and the Spice Trade, History, Cuisine, and Culture, ISBN: 9798765114841, Bloomsbury Publishing, p. 21
- ^ Ben-Erik van Wyk (2014) Culinary Herbs & Spices of the World, University of Chicago Press, ISBN: 9780226091839, 022609183X, p. 278
- ^ Polina Chesnakova (2025) Recipes from Eastern Europe, the Caucasus, and Central Asia, ISBN: 9781958417584, 1958417580, Hardie Grant North America, p. 73
- ^ Noelia Jiménez (2025) Cocina georgiana, ISBN: 9788408300991, 8408300997, Planeta Gastro, p. 84