Kitchen appliances and utensils
- kitchen scales;
- stone mortar with pestle;
- plate for mixing ingredients;
- knife;
- spoon;
- board;
- sealed packaging with a lid for storage.
Ingredients
- Coarse or medium sea salt - 114 g
- Fresh garlic cloves - 42 g
- Coriander - 10 g
- Fenugreek - 12 g
- Hot pepper - 6 g
- Cumin - 8 g
- Marigolds (Imereti saffron) - 2 g
- Dried Dill / Fennel Seeds - 6 g
Step cooking
- We measure 114 g of salt on the scales, pour a small amount into a mortar. We take salt simple, not iodized, coarse or medium grinding.
- Cut the garlic cloves (42 g) into pieces and crush with salt in a mortar. Garlic is needed to give Svan Salt a special moist consistency. If it is enough, then the final seasoning is obtained granular, moist, to the touch resembling wet sand.
- Pounded garlic-salt mixture will be removed on a plate, and in a mortar we will grind 10 g of coriander seeds. During grinding, a little salt can be added to the mortar. The next component is fenugreek. In Georgia, this type of plant is called uzo-suneli. Fenugreek is also called the more common fengurek in our country. The authentic recipe uses uchi-suneli, but you can take fengurek. Fenugreek will need 12 g.
- Following mash in a mortar 6 g of hot pepper. In order not to inhale its sharp, breath-irritating aroma, this component can be taken ready-made in powder.
- More familiar cumin is also part of the salt. Caraway seeds need to be ground 8 g. Marigolds (Imereti saffron) give the seasoning a light floral aroma and a beautiful golden hue. If it is difficult to find saffron, then it can be replaced with turmeric in the same amount: 2 g. The last component is dried dill seeds. Sometimes they are replaced with fennel seeds, but still fennel has its own strong enough specific smell, so choose according to your taste. Pounded spices, salt and garlic are put in one plate, stir well with a spoon.
- Ready salt is transferred to a sealed container and used as a usual seasoning.
Did you know? Grinding dry ingredients in a mortar is a time-consuming process, so it is better to crush the spices separately, in small portions, and put on a plate. And the frayed ingredients can once again be crushed in a mortar and mixed well with a spoon.
Video recipe
What kind of components of Svan salt are before grinding and during cooking can be seen in the video recipe.
During the preparation of salt, the whole kitchen is filled with such bright aromas that the appetite is incredible! The smell and taste of hand-made Svan salt cannot be compared with the store. And dishes seasoned with such homemade spice will be doubly tastier. Try to cook Svan salt yourself, feel the charm and the peculiar magic of Georgian cuisine. Write what you think about homemade seasoning. Maybe you have your favorite recipes? Tell us about them in the comments.
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