2 teaspoons coriander, ground
2 teaspoons dried dill, ground
2 teaspoons savory (you can substitute for thyme)
2 teaspoons basil
1 teaspoon blue fenugreek (you can substitute for regular fenugreek)
1 teaspoons Imeretian saffron
1 teaspoon parsley
1 basil leaf

Grind all the ingredients in a coffee grinder.
Store in an airtight container.

PS.: Imeretian Saffron (Kviteli kvavili) is dried and ground golden marigold flowers. It has sweet- spicy floral aroma, earthy flavor, and a sharp fragrance. It gives the dish bright yellow color and delicious flavor.
Used in Georgian baking and desserts, spice blends, sauces, soups, stews, meat and fish.

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