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 taste: In its raw form, the plant is almost odorless. When dried and ground, it develops a distinctive strong aroma that is slightly nutty, sweet-bitter, and hay-like.

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

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

Use in Georgian cuisine

• Utsho-suneli is added to nearly all authentic Georgian dishes. It binds flavors together and gives food a distinctive “Georgian taste.”

• Sauces: An essential ingredient in walnut-based satsivi and mildly spicy tomato-based satsebeli sauces.

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

• Blends: One of the key ingredients in Georgian spice mixes such as khmeli-suneli and Svanetian salt.

• Meat: Ideal for marinades and dry rubs (for example, in basturma preparation).