Svaneti Salt

Svanetian salt – a traditional Georgian spice blend

Svanetian salt (Georgian: Svanuri Marili) is a dry spice blend that has been an integral part of Georgian cuisine for centuries. It is a versatile seasoning that enhances meat, chicken, fish, vegetable, and potato dishes. It is perfect for soups, sauces, stews, marinades, pickled vegetables, and salads. In Georgia, where almost every family has its own Svanetian salt recipe, this blend is often used in place of regular salt.

Despite the name, Svanetian salt is more than just salt. It is a carefully balanced blend of 22 spices and herbs, giving every dish a rich, aromatic Georgian flavor. Only natural spices – with no additives or flavor enhancers.

How to use: Rub onto meat or chicken before cooking, sprinkle over roasted potatoes, vegetables, or fish, or add to soups, stews, or marinades. Start with half a teaspoon and add more to taste. Especially suitable for shashlik, grilled dishes, and roast chicken.

Packaging:

• Glass jar – 100 g
• Plastic jar – 280 g

Composition and flavor profile

• Salt – enhances the natural flavor of products
• "Khmeli suneli" spice blend (traditional Georgian blend):
  • Coriander – citrusy, nutty aroma
  • Leeks – mild onion flavor
  • Dill – fresh, slightly tangy taste
  • Parsley – bright, slightly peppery taste
  • Bay leaves – floral notes and slight bitterness
  • Fenugreek – mild bitterness and earthy sweetness
  • Oregano – warm, slightly bitter taste
  • Basil – aromatic, slightly sweet
  • Fennel – notes of licorice and sweetness
  • Cumin – smoky, earthy, slightly pungent
  • Turmeric – warm, mildly bitter taste and golden color
  • Chili – mild heat
• Garlic – deep, rich flavor
• Thyme – earthy, lemony notes
• Dill – freshness and vibrancy
• Sweet paprika – mild sweetness
• Red pepper flakes – mild heat
• Cumin – enhances smoky and earthy notes
• Onion powder – enhances umami flavor
• Dill seeds – slightly tangy herbal taste
• Chili – extra heat

Origin

• Made in Latvia according to a traditional Georgian recipe