When I'm in a dreaming and scheming mood, I often think about traveling to the Eurasian country of Georgia. This fascination with Georgia started with two of the region's spice blends: khmeli suneli, which we've spotlighted before, and Svanuri marili, a spicy, garlicky, and deeply aromatic seasoning salt. I first discovered Svanuri marili at World Spice Merchants in Seattle and it has become one of my favorite seasoning blends. Also known as Svaneti or Svan salt, it's named for the province of Svaneti, high in the Caucasus mountains in the path of warm winds from the Black Sea. This area is known for its plant life, in particular blue fenugreek, and other culinary herbs that comprise its fragrant spice blends.
Reminiscent of Indian flavors, Svaneti salt is a blend of sea salt, dried garlic, fenugreek, coriander, and red chile pepper; some recipes also include black pepper, caraway, saffron, or dill. From what I've read, this zesty seasoning is used in practically anything from meat to soup, salad, and vegetables. I like using it to season roasted potatoes and beets and have sprinkled it on avocado toast and baked feta and mixed it into olive oil for dipping bread.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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