More recently - some forty years ago - only the inhabitants of the Caucasus and the regions closest to them knew about hops-suneli. And the rest of the hostesses perfectly managed by adding parsley, dill, bay leaf, pepper and paprika to the dishes.

And when this seasoning appeared on store shelves, it seemed so fragrant to many that even a small amount of it in a dish caused a storm of emotions. Some liked it immediately, while others considered it very spicy.

But in the Caucasus, suneli hops are the most popular spice. Especially in Georgian cuisine. Although it would be more correct to call it not a spice, but a mixture of herbs. Indeed, the composition of this seasoning includes at least thirteen plants, each of which has a truly unique aroma and taste: basil, celery, red pepper, parsley, coriander (cilantro), Bay leaf, dill, marjoram, savory, mint, saffron, hyssop, fenugreek.

And in a bouquet, these herbs give any dish a special taste. Even regular soup, flavored with suneli hops, it becomes very tasty and piquant.

To understand the aroma of this spicy mixture, it is advisable to get acquainted with each of the herbs that make up its composition, separately.

Basil

This spicy herb was known in Ancient Greece. Moreover, it was used not only as a spice with a strong smell, reminiscent of the aroma of cloves or nutmeg, but also in medicinal purposes. Back in those days, basil was prescribed for nervous disorders, epilepsy, spasms, and even for symptoms of mania.

• This herb has anti-febrile and carminative effects.
• The young leaves of the plant fresh eaten: added to salads, fish and meat dishes.
• Basil leaves are used when pickling cucumbers and tomatoes.
• It is dried and used as a seasoning for cooking many dishes. But most often it is used in dishes from beef, lamb and meat of wild animals.
• Thanks to its spicy, slightly cooling taste, dried and chopped basil can replace pepper, especially when combined with rosemary.
• This spice is often used to make spaghetti and pizza.

Parsley

Parsley is used in food very often, along with dill, which will be discussed below.

• The leaves of this plant are rich in vitamins (especially ascorbic acid), carotene, fluorine, essential oils.
• Parsley juice contributes to the normal functioning of the brain, strengthens blood vessels.
• This spice improves digestion, helps with flatulence, liver and kidney diseases.
• Parsley is used both fresh and dried. It goes well with all vegetable and meat dishes, as well as sauces.

Dill

Dill - the most famous and widespread spicy plant. Its nice soft fragrance and unsharp taste enrich any dish, even vegetable, even meat. But dill is also a very useful plant.

• It reduces pain in the stomach, helps digestion, relieves flatulence.
• Dill seeds are recommended to use in the form of a decoction for gallstone disease.
• Grass juice and its greens with constant consumption of food have a beneficial effect on vision.
• Roasted seeds help clear the breath.
• This spice is suitable for all meat and vegetable dishes. Dried crushed dill seeds are used in a mixture of herbs for cooking vegetables in Indian cuisine.

Celery

This plant has been known in the wild since ancient times. It is valued for its beneficial and nutritious qualities.

• Celery is rich in vitamins B1, B2, PP, as well as calcium, iron, magnesium, potassium.
• It is recommended for salt deposition, kidney disease, gout.
• Seeds have a strong spicy aroma, so they are added when cooking soups, broths, sauces.
• Greens are put in meat and vegetable dishes.

Coriander

Coriander greens (cilantro) are a bit like parsley, but they are more aromatic, especially the seeds. It is popular in India and Asia.

• The essential oils found in this spice improve digestion and help digest starchy foods.
• Crushed seeds are added to salads, pates, sausages. They give spicy taste any dish.

Bay leaf

It is famous in every cuisine. Leaves are used.

• They contain essential oils and tannins.
• A decoction of the leaves is useful in diabetes.
• The range of application of this spice is wide. Bay leaf is added during the preparation of soups, marinades, stews of vegetables, fish, meat dishes. Put when pickling vegetables.

Bay leaf does not tolerate long heat treatment. And after the essential oils evaporate, it becomes bitter. So its out ready meal cleaning is recommended.

Mint

It has a delicate, pleasant, refreshing aroma.

• It is useful in that it improves digestion, relieves nausea, and reduces headaches.
• Mint is recommended for hyperacidity stomach.
• In cooking, it is used to make drinks, confectionery. In small quantities, it is added to dishes of game and salmon.

Marjoram

It is also called oregano. It is used for food both fresh and dried.

• It is rich in essential oils, carotene, vitamins, tannins.
• Improves digestion, has a beneficial effect on nervous system.
• Dried and crushed marjoram enriches the taste of compotes, juices, and is also used to prepare pepper mixtures and brew tea (dried leaves).
• It goes well with fish, meat and vegetable dishes. It is added to marinades and sauces.
• In Europe, it is put into sausages.
• Marjoram goes well with rosemary.

Fenugreek (shamballa)

This spice is a large bean pod that is filled with almost square seeds.

• Shambhala has a strengthening effect on the muscles of the back and body.
• The seeds are slightly bitter, so they should not be overcooked so as not to impair the taste of dishes.
• This spice is most often added to marinades and sauces.

Hyssop

Hyssop is a wonderful honey plant. Both flowers and leaves have a bitter-spicy taste. It is popular in the Caucasus and Central Asia.

• This spicy plant with a very persistent smell is known as a remedy for a debilitating cough.
• In cooking, it is used both fresh and dried. It is added to meat, fish, vegetable dishes, salads and marinades.

Saffron

This spice has a bright orange And pleasant smell slightly reminiscent of anise.

Saffron is the oldest cultivated spice plant. In the wild, it can be found very rarely, so it is cultivated. Mostly in Azerbaijan, Dagestan, Crimea.

The stigmas of flowers that bloom for only 3 days have a coloring and flavoring substance.

• Saffron is a good diuretic, analgesic for diseases of the stomach and intestines.
• Used for heart disease.
• It is great for coughing, so it is used in diseases of the respiratory tract.
• Most often it is added to rice dishes. And also saffron is a good aromatic additive to meat sauces.

Savory

This spicy plant is most often used for cooking bean dishes, which is why it is also called legume grass. Its aroma is reminiscent of marjoram and thyme.

• Savory has a burning taste and can replace pepper.
• It is rich in essential oils, vitamins A, C, R.
• Differs in bactericidal, sudorific and anthelmintic action.
• Savory is used in dried and fresh form in the preparation of meat, fish, vegetable and legume dishes.
• It is added to pâtés, salads and marinades.
• It is often found in pepper blends.

Hot red pepper

This spice is used for a pungent, "hot" taste.

Pepper improves appetite. But because of burning taste it is placed in a minimum amount.

Khmeli-suneli in cooking

This spicy mixture is not used except in baking, because almost all dishes caucasian cuisine prepared with hops-suneli.

• This seasoning is put in lobio - a bean dish. And also in many snacks and salads from legumes: beans, peas, lentils.
• It does not do without hops-suneli and satsivi. Moreover, this dish is prepared both from fish or meat, and from eggplant.
• Suneli hops - an essential seasoning for cooking vegetable dishes. Ajapsandali, popular in Georgia, is necessarily seasoned with this mixture.
• Meat dishes also go well with this seasoning. For example, in chakhokhbili, on a par with onions, tomatoes, fresh parsley and basil is present and this spicy mixture.
• It is added to the first dishes. It adds spice to borscht, and thanks to it kharcho soup becomes very tasty and fragrant.
• Khmeli-suneli is part of the famous spicy adjika paste.

How to cook suneli hops yourself

Any hostess can cook this seasoning at home. To do this, you just need to know the proportions in which all the spicy herbs are combined with each other.

Selected spicy herbs are taken in equal proportions, crushed, and then mixed. The only exceptions are red pepper and saffron.. The amount of pepper should be 1-2% of the total amount of the mixture. Saffron is taken only 0.1%. The color of the mixture should be greenish, and the taste should be mild. The mixture is poured into a glass jar, tightly closed with a lid and stored for no more than two years.

Khmeli-suneli - a reason for improvisation

In addition to such a composition rich in herbs, which was described above, there is a simpler version of the mixture. It includes only a few spices: dill, coriander, saffron, marjoram and red pepper.

But this does not mean that suneli hops can be prepared in only two ways.

Knowing the aroma of each of these herbs and taking into account your taste preferences, you can create an individual bouquet that will give the dish spicy notes and spicy taste.

Not so long ago, an extraordinary seasoning appeared on the shelves of grocery stores - suneli hops. The composition of the spice is absolutely natural. This seasoning came to us from Georgia. For many consumers, it seemed extraordinary and exotic. At the end of the 20th century, most housewives knew only pepper, bay leaf and a couple more seasonings. Alas, there was not a wide variety of spices at that time.

What is hops-suneli

The composition of this seasoning allows you to make any dish fragrant. The taste is spicy, but not spicy. The color of the seasoning is green-yellow. Unique taste allows you to use suneli hops for cooking potatoes, other vegetables, pasta, rice, meat, fish and so on. However, this seasoning is best combined with legumes.

Pea soup can be cooked without meat and animal fat. Seasoning will make it tastier and more aromatic. However, from improper storage, the spice can lose its properties. In stores, this seasoning is sold in foil or in a glass jar. It is best to store it not in a bag, but in a tightly closed container.

Suneli hops: composition and proportions

The composition of the spice is indicated on the package. However, most housewives do not even know what some of the ingredients of the seasoning are, for example, savory, marjoram, fenugreek. And many are unfamiliar even with basil. It is worth noting that some manufacturers leave the spice composition complete, and some reduce the number of components. For what? Well, here are both options.

So, what is the composition of hops-suneli? Seasoning made according to original recipe, contains in equal proportions herbs such as marjoram, parsley, peppermint, celery, bay leaf, dill, basil, coriander, savory, fenugreek, as well as 2% red hot pepper, 0.1% saffron.

The composition of the abbreviated version is significantly different. In this case, the seasoning contains coriander, basil, marjoram, dill, 2% hot pepper, 0.1% saffron in equal amounts.

All of the above components make the spice not only fragrant, but also useful. It should be noted that suneli hops can be used for medicinal purposes. Of course, this is only permissible if the seasoning is of high quality.

spice properties

Khmeli-suneli seasoning, the composition of which is simply unique, has a number of useful qualities. When using this spice in reasonable combinations and quantities, you can get rid of edema, diarrhea and flatulence, ease the course diabetes and hypertension. It is worth noting that the seasoning improves the condition of blood vessels and heart function, protects against gastrointestinal diseases, colds, microbes and viruses.

Spicy herbs contain substances that can relieve physical fatigue, increase muscle tone, improve mood, allow you to maintain excellent physical shape and strengthen immunity.

Fenugreek

This herb is known in our country as Shambhala, or fenugreek. Fengurek has long been used in medicine. It contains a large number of protein, carbohydrates and fats. In addition, the plant contains saponins, lecithin, phytosterols, gum, bitterness, mucus, vitamins, minerals and other biologically active ingredients. Fenugreek is commonly used as a bactericidal, expectorant and anti-inflammatory agent. This composition makes it possible to cope with festering wounds, abscesses and colds.

savory grass

Almost every kitchen has hops-suneli seasoning. Its composition and properties are not even known to many. But it contains herbs that have a positive effect on health. Savory grass has anthelmintic, diaphoretic, tonic and antibacterial properties. The plant helps to cure diseases of the liver and kidneys, diabetes, SARS, colds and runny nose. If you consume the herb in small amounts, you can improve your appetite as well as digestion. Due to its pronounced bactericidal properties, savory is able to extend the shelf life of food products. This plant is often added to medicinal fees prescribed for diarrhea and flatulence.

Basil

The hop-suneli seasoning, the composition of which is described above, can not only improve the taste of your favorite dishes, but also eliminate some health problems. Basil has a disinfectant and bactericidal effect. This allows you to protect the body from infections, destroy fungi and viruses. In addition, the plant reduces body temperature during flu and colds. Basil is effective in the fight against acute respiratory infections and bronchitis, allows you to get rid of tuberculosis and asthma, lower blood cholesterol levels, reduce the effects caused by stress, normalize blood pressure, and calm the nervous system. But that's not all beneficial features plants. Basil refreshes and cleanses oral cavity, heals ulcers in dental diseases, prevents tooth loss, promotes rapid dissolution in gallbladder and kidney stones, reduces pain, and also has a beneficial effect on the condition of the skin.

Coriander

Saffron

This plant has antioxidant properties. Saffron promotes the speedy dissolution of kidney stones, prevents the development of oncology and anemia, is a good diuretic, improves the functioning of the nervous system, eliminates pain and spasms, and removes radionuclides from the body.

Finally

Now you know what suneli hops are made of. The composition of the seasoning may be complete, or it may consist of only half of the components. But despite all this, the spice has excellent properties. Each seasoning ingredient therapeutic effect. It should be noted that hops-suneli has no contraindications. Therefore, almost everyone can use it. An exception is individual intolerance to certain components, as well as chronic liver diseases.

The content of the article:

Khmeli-suneli is a traditional Georgian condiment made up of many ingredients. It is more correct to call it a mixture of herbs. Georgian chefs choose the proportions according to their taste, increasing or decreasing the composition of the ingredients, while industrial production use standard set components, often the same amount. WITH Georgian name translates as "dry spice". The color is predominantly greenish. Yellow prevails if there is a large amount in the composition natural dyes- saffron or marigolds. A bright red color indicates a high content of coriander and red pepper, green or dark brown is a sign that there is a lot of dill, basil, parsley or mint in the mixture. The taste is described as "spicy", but not everyone likes the smell. Gourmets list the notes in the fragrance's bouquet, but there are those who compare the smell to "hay and pepper". The most expensive seasonings are orange-green, finely ground.

The composition and calorie content of hops-suneli

Previously, the spicy mixture of hops-suneli was used only in national dishes Georgia and Armenia, now seasoning can be purchased at any store.

Caloric content of hops-suneli - 417.5 kcal per 100 g of product, of which:

• Proteins - 5 g;
• Carbohydrates - 10 g;
• Fats - 40 g;
• Ash - 2 g;
• Water - 43 g.

Accurately calculate the amount of nutrients, amino acids and acids various kinds in the composition of suneli hops is impossible, since the seasoning consists of many individual spices, the main of which are: mint, red pepper, dill, cilantro, bay leaf, savory, celery, parsley, marigolds, saffron, fenugreek.

A shortened version that is offered to the consumer: basil, coriander, marjoram, chili, dill and saffron.

Note the high content of vitamin PP (NE) - 0.83 mg. The full name of the substance is nianocin equivalent. He takes an active part in all organic processes: protein metabolism and synthesis, cholesterol regulation, stabilization of the cardiovascular system, elimination of vasospasm and increased immunity.

The spicy mixture of hops-suneli, which is made by the culinary specialists of Imereti (Western Georgia), differs slightly in composition from seasonings in other regions of the country. It has a lot of fenugreek in it. This spice is generously added to food by women who are planning a pregnancy. Such a mixture of spices reduces the production of testosterone and normalizes the work of the endocrine glands.

Useful properties of hops-suneli

The main benefit of hops-suneli is an increase in body tone. Due to the rich composition regular use Immunity and working capacity increase.

The benefits of dry spice hops-suneli

1. Eliminates intestinal spasms and reduces the production of intestinal gases, increases the rate of peristalsis;
2. Contributes to the treatment of diarrhea in infectious diseases;
3. Promotes sputum discharge and its liquefaction in case of ailments of the respiratory system;
4. Increases the acidity of gastric juice, improves appetite, promotes absorption useful substances in full;
5. It has a pronounced diuretic and choleretic effect;
6. Helps the liver to cleanse itself of toxins, restores the work of hepatocytes and prolongs their existence;
7. Dissolves "bad" cholesterol, which has already been deposited on the walls of blood vessels, and stimulates the removal of accumulated toxins and metabolic products from the circulatory system;
8. Improves the function of the cardiovascular system;
9. The blood-purifying action helps to maintain the quality of the skin, prevents the formation of acne, promotes the regeneration of the upper layer of the epithelium;
10. Lowers blood pressure;
11. Stimulates the production of red blood cells, prevents anemia;
12. A mixture of hop-suneli herbs from Imereti prevents the growth of neoplasms of gynecological organs and prevents malignancy;
13. Increases impulse conduction of the nervous system.

When adding spice mixture to dishes taste buds are activated, blood supply is accelerated in the oral mucosa and then in the tissues of the face. The brain also receives a portion of useful substances and energy, it is very close to the soft tissues, in which the blood supply to the vessels has increased. Improves memory, mood, prevents the development of depression.

Harm and contraindications to the use of suneli hops

Contraindications to the use of suneli hops depend on the individual perception of each of the spices in the composition.

For example, because of cardamom, pregnant women should not use seasoning, as there is a risk of uterine tone. Because of the pepper in the composition, the spice is not introduced into the diet of cores, so as not to increase the load on cardiovascular system.

It is harmful to add suneli hops with increased acidity due to the possible development of gastritis and erosive damage to the gastric mucosa. Do not abuse the seasoning with severe hypotension, so as not to provoke vasospasm.

When introducing suneli hops into dishes, you should follow the recommendations on the amount of seasoning. If you neglect the advice, you will not be able to feel the taste of the dish.

Recipes of dishes with hops-suneli

Georgian chefs add suneli hops to almost all dishes. Necessarily in vegetables, in " Business Cards» national cuisine - in satsivi, in lobio and spicy pasta"Ajika". Despite the fact that many components of the seasoning are used to make desserts, the hop-suneli mixture is not combined with pastries and sweet dishes.

Recipes with hops-suneli

• bean salad. A large onion is cut into thin rings and marinated, pouring wine vinegar. Red beans are brought to readiness by first boiling, and then bringing to softness in a double boiler. You can use beans from a jar, but first you should get rid of excess liquid by throwing the contents of the jar into a colander. Mix beans, pickled onions, sliced ​​red peppers, pickled cucumber slices and a bunch of greens - cilantro, parsley, dill. It is desirable to cut greens smaller. Of all the seasonings, the salad is complemented olive oil and suneli hops, take 1 teaspoon for 400 g of beans. Salt is not needed, it is enough in pickled cucumbers.
• National Georgian dish chakhokhbili. Best to use chicken legs or shins. 1 kg of poultry meat is cleaned of feather residues, washed in running water, dried paper towels and fry on both sides until golden brown. The meat is then placed in metal saucepan with a thick bottom, add salt, pour in a glass of white wine, add red pepper and simmer over low heat for about 15 minutes. While the meat is stewing, 5 meaty tomatoes are scalded with boiling water, the skin is removed and cut into cubes. Send to the meat for another 10 minutes. Two onions cut into large rings, fried until golden color on butter and also put in a bowl. Stew the contents of the pan for another 25 minutes and at the very last moment, before turning off, add 5 cloves of garlic, crushed by a press, to the dish. Turn off. Sprinkle with a teaspoon of suneli hops and chopped cilantro, mix and let stand for at least 3 minutes so as not to cool. When serving, they offer tkemali sauce.
• Adjika. Vegetables for the dish can be cooked in 10 minutes. Twist everything together in a meat grinder: 1.5 kg of tomatoes, 0.5 kg of fresh carrots and the same amount of green and red bell pepper, 2 pieces of red hot pepper, small pods. The twist is placed in an enameled container and put on fire, brought to a boil and left for 1 hour, stirring occasionally. Before turning off, pour half a glass of vinegar and the same amount of sugar, an eighth of a glass of salt, 100 g of mashed garlic and a tablespoon of suneli hops into the pan.
• Satsivi. There are many recipes for preparing satsivi, only the main ingredients are unchanged in it: suneli hops, crushed walnuts, cilantro. It is necessary to prepare the dish in such a way that at least 8-10 hours remain before the feast. If the chicken does not have time to brew, expectations may be deceived. A large chicken is cut and boiled whole, constantly removing the foam from the broth. When the meat is brought to half-cooked, it is set aside, removed from the broth, generously rubbed with a mixture of black and allspice and salt and place on a baking sheet. The oven is heated to a temperature of 180 ° C and the bird is placed in it. Readiness is determined by piercing the meat with a knitting needle. As soon as the chicken is brought to the required state, it begins to stand out clear juice. This usually takes about 40 minutes. To prepare the sauce, you need to prepare several containers. 3 heads of grated (chopped in a blender) are fried in a pan onion, in a mortar separately pound 0.5 kg walnuts, and separately a bunch of cilantro with coarse (preferably sea) salt and 4 garlic cloves. All sauce components are mixed, add a teaspoon wine vinegar and saffron from Imereti. Pour 2 teaspoons of suneli hops into the sauce. It is poured into clear broth, filtered through gauze folded in several layers, still cook for 5 minutes. Place the chopped meat in a bowl portioned pieces, along with the sauce from the pan. Cook everything together for another 10-15 minutes. Before serving, the dish is seasoned nut butter.
• Kadura bash. 0.5 kg of red beans are washed, poured for 2 hours cold water, boil until cooked and decant the liquid. Ready soft beans are mashed with a blender or twisted in a meat grinder. A small parsnip root is fried in a dry frying pan (if possible, singeed with a gas burner) until a characteristic rich aroma. A sachet is sewn from gauze - a gauze bag. Spices are put into it: fragrant and hot peppers, cloves and prepared parsnips. 1.5 kg lamb ( loin is better) are cut into large pieces so that they enter the pan, pour 1.5 liters cold water, bring to a boil. As soon as the foam appears, the water is drained, the lamb is washed, poured with fresh water in the same amount and boiled until tender, placing a sachet with spices in a saucepan. Separately, cut into small pieces half a bitter chili, 200 g of sweet green bell pepper, 250 g of tomatoes without skins and 200 g of onions. As soon as the vegetables soften a little, 250 g of pickles are poured into the pan fine cut and 100 g of crushed walnuts. As soon as the frying boils, immediately turn off. From ready broth take out spices, add beans, a little turmeric and 1.5 teaspoons of suneli hops, mix everything well. Served only hot. Used to improve taste nutmeg, but this seasoning is optional.

Suneli hops should be stored in glass jar by tightly closing the lid. Shelf life - no more than 1.5 years. Then the beneficial properties disappear, and some ingredients may turn rancid.

"Hmeli-suneli" literally translates as "dry seasoning". IN Food Industry it is prepared from the seed part of plants, but in home kitchen it also happens that only coriander represents the seed part.

In 2013, official studies of the compositions and properties of the seasoning were carried out. 20 mixtures were considered. The spices that were most common were identified:

1. Basic: coriander, Imeretian saffron, fenugreek;
2. Additional: mint, thyme, parsley, dill, laurel, savory;
3. Common Variants: Clove, Basil, Cinnamon, Marjoram, Oregano, hot pepper, tarragon, black pepper, celery, fennel, tarragon;
4. Additives: hyssop, cumin, thyme, saffron;
5. In industrial options added: rosemary, garlic, sage, mustard, cumin.

Suneli hops are also made in India, and it is characteristic that the seasoning has a bitter taste. Sage, shamballa, hyssop, rosemary and lavender give shades to the aroma.

In Europe, lemon zest, bay leaf powder can be added to the spice, in Germany - wormwood, and sometimes rue. name European variants classic mix hops-suneli is impossible, but they perfectly improve the taste and help the absorption of meat fatty foods. It is for this property that dry spice is appreciated by all cuisines of the world.

Watch a video about suneli hops:

This spice is strongly associated with Caucasian cuisine, which has gained popularity all over the world. Suneli hops are not a spicy herb, but a whole mixture of dry spices. Their blend gives a combination unusual flavors that stimulate the appetite. The seasoning has a slightly bitter taste, but this does not spoil the dishes, but gives them a special piquancy.

Detailed spice composition

The seasoning includes many herbs growing in the Caucasus, and some of them are taken not only from the garden. The composition of Khmeli suneli is not strictly limited - how many housewives make fees, so many variations fragrant spices. You can buy ready-made spices or make your own recipe, choosing herbs to your own taste.

Approximate composition of Khmeli suneli

Grass name	What is the characteristic of spices
Fenugreek	Gives the seasoning a special flavor reminiscent of curry
Basil	Gives a whole bunch of flavors - menthol, lemon, anise
Coriander	Gives a lemon flavor to the dish
Marjoram	Its bittersweet taste is somewhat similar to cardamom.
Mint	Gives the dish a tantalizing refreshing aroma
Saffron	It is included in the composition a little (no more than 0.1% of the total) due to the strong saturation of the bitter taste.
Hyssop	It is its camphor-spicy smell that is present in the spice
Savory	Adds peppery bitterness
Hot red pepper	Enough hot seasoning, so for a sharp note take no more than 2%

Also included in the composition are familiar to Russian housewives: dill, parsley, celery, which give spices a flavor with essential oils. Well, where without the ubiquitous bay leaf.

You can supplement or modify the list, while adhering to the basic rule - the total number of spices in the seasoning is 13. Two ingredients are taken in a small amount- this is hot pepper and saffron, the rest are present in equal shares.

What smell and taste does the seasoning have?

Each spice included in Khmeli suneli gives the seasoning its own aroma and taste. These smells, combined in one collection, are organically intertwined, and the spice acquires a nutty aroma. The seasoning has a pleasant bitter-burning taste with a slight sourness, giving oriental dishes special poignancy.

Khmeli-suneli is a traditional Georgian seasoning that gives a peculiar flavor to dishes. She is respected by others as well. national cuisines. A special place for this spice is given in Asian countries and the Caucasus, but European culinary specialists also often use the product in the preparation of meat, fish and various first courses.

Science does not know who and when, and even more so how, from a variety of diverse plants, he created a unique and inimitable mixture that won the love of millions of people on the planet.

This seasoning has a green color (as in the photo) and a very pronounced spicy aroma, conditioned big amount ingredients. The composition of hops-suneli is quite interesting. Spices are added to the mixture in a certain amount, so changing the proportions can greatly change the taste.

The finished seasoning, if it is produced in accordance with GOST, retains its qualities and unique aroma for a long time. You can buy it everywhere, and this seasoning is packaged in paper packages weighing from ten grams to one kilogram.

Let's try to figure out where this amazing seasoning is added and for which dishes it will be most suitable.

Main components and their action

The main components included in this fragrant dry mixture are the leaves and petioles of basil, cilantro, parsley, celery, dill, marjoram leaves, blue fenugreek, garden savory, mint, hyssop grass, bay leaf, marigolds, ground red pepper. There are thirteen components in total, and each of them has its own unique smell and gives the dish a certain flavor, and also has a positive, one might say, healing effect in various conditions. You can find out about all this from the table below.

	gives a cooling taste, regulates digestion, has a carminative effect and helps with fever.
	Very spicy taste helps digest food high content starch, has a positive effect on the functioning of the pancreas.
Parsley	helps to cope with flatulence, is part of the complex therapy for diseases of the kidneys and urinary system, and also optimizes the processes occurring in the brain by stimulating blood circulation.
Celery	has a spicy aftertaste with a slight woody aroma, beneficial effect with the deposition of salts, gout and kidney disease.
	gives a spicy aftertaste, helps to reduce edema, including pulmonary edema, and also stimulates vision and removes gastric disorders.
	has a sweetish aroma and helps to increase intestinal motility, helps with pancreatitis, and also digest heavy foods.
blue fenugreek	gives a bitter aftertaste to foods and helps to keep the muscular system in good shape.
Savory garden
	makes the seasoning tender, gives a cooling taste, has an effect on the nervous system and stops headaches, and also relieves dizziness and nausea.
	gives dishes a honey flavor, helps with a debilitating cough, stomatitis, laryngitis, herpes.
Bay leaf	gives a specific smell due to esters and tannins in the composition of spices, is useful for diabetes.
Marigolds (Imeretian saffron)	aroma and taste reminiscent of anise, relieves the condition when urolithiasis and is used in heart disease.
Red pepper	gives a spicy bitter taste, improves digestion and increases appetite.

But not always cooks use the full composition of this seasoning. A simplified version of the product contains only six main, most aromatic and flavorful ingredients. These include basil, dill, coriander, marjoram, Imeretian saffron and hot pepper. In this seasoning, all components are taken in equal parts.. The only exception is red hot pepper, specific gravity which should not exceed two percent of the total mass seasoning, that is, only two grams per 100 grams of the mixture.

Knowing this secret, absolutely any housewife will be able to cook fragrant Georgian seasoning at home. Such a spice will necessarily be of high quality, as well as a product produced without deviations from technology. A mixture prepared at home, as well as a purchased spice, will not lose its qualities for a year and a half from the moment the ingredient was harvested. But it is worth considering the fact that any of them should be stored exclusively in a tightly closed glass jar in a cool and well-ventilated area.

I would like to draw attention to the fact that the natural seasoning hops-suneli should not contain any impurities, preservatives and desiccants, as well as salt. Do not purchase such mixtures, even if their price is quite acceptable! Such products are unlikely to be prepared according to technology, and naturally, there will be no confidence that a dish prepared with their addition will be able to fully open up. This is evidenced by numerous reviews of hostesses who had a chance to try a cheap fake on their own experience.

The use of hops-suneli

The use of this spice was found in cooking. I would like to point out that the nutritional value hops-suneli is quite high, but, despite this, the use of the product will by no means significantly affect the BJU index due to dosed use.

In folk medicine or cosmetology, there are no recipes for using the mixture to make any decoctions for internal or external use. Although we should not forget that this seasoning has a general beneficial effect and can alleviate a fairly large number of diseases.

In cooking

In cooking, this seasoning is used to prepare almost all dishes of Caucasian cuisine. The most famous of them are:

• soup kharcho;
• ajapsandali;
• lobio;
• satsivi;
• chakhokhbili.

Caucasians also use this seasoning in the process of preparing hot national sauces, such as adjika and tkemali.

Seasoning is added when cooking foods such as

• pork;
• chicken;
• beans;
• mushrooms;
• eggplant;
• tomatoes;
• fish;

Just one teaspoon of seasoning added to cabbage soup, borscht or, for example, tomato sauce to meatballs, will give an opportunity familiar dish play with new colors. Sometimes suneli hops are used to flavor stewed cabbage or a stew with potatoes and meat. Many housewives appreciated the relevance of spices in dishes from other vegetables, as well as when cooking. various cereals, for example, buckwheat or rice, including pilaf, as well as pasta.

Based on the fact that without exception, all the components of this unique seasoning do not need long-term processing, you need to add it a couple of minutes before the end of cooking. The only exceptions are marinades, which are impregnated with blanks for meat or fish barbecue, because baking these products does not involve removing fragrant mixture before cooking. In this case, suneli hops, when heated, will help the dishes acquire the smell of wood.

By adding spice to a mixture of mayonnaise and ketchup, you can get very delicious sauce, which will be eaten before last drop. Moreover, it will be appropriate both in pita bread with shawarma, and with barbecue. And if you shade its taste with crushed garlic, then you won’t pull the tasters by the ears!

What to replace and what seasoning is combined with?

What to replace and what is combined with this extraordinary seasoning in all respects? Housewives have probably asked themselves this question more than once when they saw this product in the list of ingredients of a recipe they liked, but, unfortunately, it was not at hand.

The answer will be this: you can’t replace suneli hops with anything. In rare cases, housewives can only add to the dish in equal proportions some of the components that make up the mixture that are at hand. But you should not expect from a cooked dish a taste identical to a dish made with seasoning, because only in a complex do the ingredients reveal each other's properties.

Benefit and harm

The benefits of eating a unique multi-component seasoning are obvious. It is due to all the beneficial properties of the plants that make up the aromatic mixture. They also determine the harm that seasoning can cause.

Do not use it in the diet of people who have an individual intolerance to one or more of its components. With caution, suneli hops, like any other spice, should be used by pregnant and lactating women. Ingredients such as oregano and mint can terminate pregnancy at any time and reduce lactation, and red pepper can irritate the bladder, which becomes very vulnerable in these conditions.

Amazing seasoning has many useful qualities. This includes the most best herbs with a rich spectrum of taste, which also help to properly function all systems and organs human body. That is why the hops-suneli seasoning is a source a large number valuable substances and a kind of natural medicine, consisting of the best mountain herbs.

Proceeding from the foregoing, the question arises in itself: “Is it not for this reason that scientists in the Caucasus register such a large number of centenarians?”