Svanetian salt (Georgian: სვანური მარილი), from Svaneti region in the mountainous north-western part of Georgia, has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes as well as a condiment instead of table salt. The salt mixture is handmade from 8 ingredients.
Ingredients: 2 heaped tbs of dried coriander, 1 heaped tbs of dried dill, 1 heaped tbs of blue fenugreek, 1 heaped tbs of dried red pepper, 1 heaped tbs of marigold, half tbs of dried cumin, six and a half heaped tbs of coarse white salt and 150 grams of garlic. Click here for more information about spices and herbs used in Georgian cooking.
Preparation (for 600 grams of Svanetian Salt): Remove skins from the garlic and crush the cloves.
Put the garlic to one side and use a spoon to thoroughly mix all of the other ingredients.
The mixed ingredients should look like the picture below.
Add the crushed garlic to the mixture.
Use your fingers to mix the crushed garlic with the other ingredients.
Ensure that all of the ingredients are thoroughly mixed together.
The mixed ingredients will feel a little moist and should look like the picture below. Store in a dry, cool place in a glass jar that has an airtight seal.
Serving: Use as a condiment instead of table salt. It can also be used as a flavoring when cooking a variety of meat, fish, potato and soup dishes. Click here for a recipe for Chicken Liver cooked in red wine and flavored with Svanetian Salt.