Utsho-Suneli (Georgia)

A traditional and essential Georgian spice made from dried and ground seeds or pods of blue fenugreek (Trigonella caerulea).

Flavor profile and characteristics

• Aroma and flavor: The raw plant is almost odorless. When dried and ground, it develops a distinctive, strong, slightly nutty, bittersweet, and hay-like aroma.

• Difference from common fenugreek: Blue fenugreek (utsho-suneli) has a milder, more refined, and less bitter flavor than the common fenugreek (methi) widely used in Asian cuisine.

• Color: High-quality spice is typically olive green or dark green in color.

Use in Georgian cuisine

• Utsho-suneli is added to almost all authentic Georgian dishes. It binds other flavors together and gives food that specific “Georgian taste”.

• Sauces: A mandatory component in the walnut sauce satsivi and the slightly spicy tomato-based satsebeli sauce.

• Stews and soups: Used in bean dishes (lobio), spicy beef soup (kharcho), and chicken and onion stew (chakhokhbili).

• Blends: One of the main ingredients in Georgian spice blends such as khmeli-suneli and Svaneti salt.

• Meat: Ideal for meat marinades and dry rubs (for example, when preparing basturma).