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Dry Adjika

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Adjika is a Georgian blend that comes from Abkhazia, one of the oldest regions of Georgia. It is used often to add a bit of heat and flavor to various dishes. Try it on meats, vegetables, grains and soups.

The traditional way to use adjika is as a sauce similar in consistency to pesto. Mix dried adjika with a small amount of salt & vinegar (3-4%), and keeping it covered in an airtight container for two days before usage. Add it to your favorite marinade to  give a unique spicy flavor.

Ingredients: Utskho Suneli (Blue Fenugreek), Fennel, Georgian Bay Leaf, Dry Garlic, Coriander, Red Pepper & Salt.

Georgian Saffron

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Georgian Saffron or also known in Georgia as Zaparna has a nice spicy flavor & a sharp fragrance that is a must have and  comprises one of the three spices that define Georgian cuisine along with coriander and blue fenugreek, (Utskho Suneli).

Georgian Saffron is actually not harvested from a crocus plant like Spanish or Afghan Saffron, but is actually ground marigold leaves.  It is not exactly known how Georgians came to call marigold leaves saffron, but needless to say they have made the most of this wonderful spice.

Khmeli – Suneli

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Fun to say, even more fun to cook with. This ancient Georgian blend of utskho suneli, Georgian saffron, Georgian bay leaf, basil, fennel, parsley, celery, and coriander can be found in nearly every Georgian household

Seasoning for Pilaf

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Georgian quality!

100% Georgian Recept

No salt !

No chilli !

Spice for Grilling

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Spice for Grilling

It is impossible to imagine a picnic in the warm season without barbecue! Thanks to a good seasoning, barbecue can turn out to be not just tasty, but very tasty and aromatic.

The kebab seasoning contains spices such as different types of pepper, coriander, onion and garlic, mustard powder, basil, cloves, bay leaves, celery, marjoram, thyme and others.

Barbecue seasoning significantly improves the taste and aroma of the prepared dish. Thanks to its bright and rich aroma, it also increases appetite and aids digestion.

To make the spices in the barbecue seasoning even more aromatic, it is recommended to fry them before adding to the meat in a dry frying pan until the aroma appears.

Spice for Kharcho

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Ingredients: cloves, cinnamon, saffron, utskho suneli, hop suneli, red pepper, savory

Svani Sool Red

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Svan salt – the magic of aroma and taste of homemade food!

Legendary Georgian spice, which got its name from the name of the area. The Svaneti region is a mountainous region of Georgia, and all the herbs that are part of the Svan salt are produced there. This seasoning with a breathtaking smell and taste is actively used in Caucasian cuisine. It is used in hot dishes, soups, sauces, fish, meat, barbecue, vegetable dishes, salads. It gives an original taste to marinades and kebabs.

Svani Sool Yellow

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Svan salt – the magic of aroma and taste of homemade food!

Legendary Georgian spice, which got its name from the name of the area. The Svaneti region is a mountainous region of Georgia, and all the herbs that are part of the Svan salt are produced there. This seasoning with a breathtaking smell and taste is actively used in Caucasian cuisine. It is used in hot dishes, soups, sauces, fish, meat, barbecue, vegetable dishes, salads. It gives an original taste to marinades and kebabs.

Utskho Suneli (Blue Fenugreek)

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Utskho Suneli also known as blue fenugreek is an herb that is grows wild in the mountainous parts of northern Georgian. Slightly milder than the popular fenugreek, this herb is very versatile and can be used for meats or fresh salads. It is used most often in satsivi and bazhe, which are delicious walnut based Georgian sauces.