Utskho-Suneli is a mysterious Georgian seasoning. What is included in the UTC-Suneli?

Who was in Transcaucasia, he returned home in love with Georgian cuisine. So you want to reproduce in your kitchen chahohbili, lobio, satsivi ... The blessing of books with recipes of Caucasian cuisine can be obtained from us abound. But where without the famous Georgian spices? And if you can still get hops-sunels - in the markets and even in supermarkets, then what about others? Are they interchangeable? How can you compensate for their absence? Here we will talk about the frequent seasoning of meat, fish and vegetable dishes in the season of ujjo-suneli. What is it, what is its composition, and how should a quality product look like, if you stumble on it in the market - read this article.

Etymology of the name

The first step is to clarify the meaning of the second term in this phrase. "Suneli" in translation from Georgian - pleasantly smelling dried spice. That is, all the fragrant herbs that spice up food claim this name. Among the long series one can recall at least kondari-suneli. It is simply dried and ground coriander. The first term - "utsho" - means literally "alien". How so? Such a primordially Georgian seasoning of uzho-suneli, translates as "another's spice"? There is an explanation for this phenomenon. The fact is that the seeds of the plant ucco in fresh form smell very inexpressive. Only after light roasting and drying, the fragrance completely opens. The plant as if acquires a strange smell.

Seasoning of uхоxo-suneli: composition

If we say that under this exotic term a nondescript fenugreek plant is hiding, then we will not bring clarity to the heads of beginning culinary experts. The fact is that these legumes are of several kinds, some of them grow outside of subtropical Georgia - in Russia, Ukraine, Belarus.

But if the plant has the Latin name Trigonella, this does not guarantee that it will make a real seasoning of uхоxo-suneli. The composition of this spice is special - dried and detailed pods with seeds of blue fenugreek. The Latin name of the herb is Trigonella caerulea. It should be said that in the Caucasian cuisine one more kind of fenugreek is used - hay (Trigonella foenum-graecum). In Georgia, the spice is called shamballa, and in Europe, where it is often used for confectionery products, fenugreek or Greek fenugreek.

Where is uхоxo-suneli used

The application of this spice is conditioned by its delicate nutty taste. That is, it well emphasizes the aroma of fish, young lamb. She also gives a special piquancy to the chicken. It is known that the Georgian cuisine makes wide use of nuts, and ujho perfectly combines with them. Blue fenugreek is simply irreplaceable in a real sauce of satsebi. If the spice is crushed, then this powder is wrapped in a basturma. Also, seasoning is necessary for the preparation of the Abkhazian adzhika, lobio. In the first dishes (meat and fish broths) цхо проя проя shows itself excellently: just a pinch, and the dish will be truly Georgian. But hay fenugreek, unlike the blue, has a small bitterness. Seeds of fenugreek in Georgian cuisine are used for dough (especially for bread).

Can I replace fenugreek with hops-suneli?

In the strict sense of the word - no. Hops-Suneli is a complex, balanced mixture of spices. It includes thirteen spices. Among this list is a blue fenugreek. But the composition of hops is thought out so that no grass in it dominates, all flavors sound harmonious orchestra. Only in some dishes is it possible to replace the ujjo-suneli. This spice can be found in specialized shops or in the markets of "persons of Caucasian nationality". In Moscow it is recommended to look for in the Dorogomilovsky market. Russian grandmothers-herbalists gather fenugreek during his flowering, but sell dried stems and leaves. And for spices you need pods and grains of this bean plant. In Western Europe, blue fenugreek is also used. His leaves are tinted with "green" cheeses.

How to choose the "right" spice of ucco

High-grade uzho-suneli is prepared only from fenugreek pods. Inside the seed box ripen grains, similar to small peas, but very hard. They are subjected to heat treatment, like coffee, and then grind. The color of a good product is greenish, closer to dark. In low-grade and cheap ujkho, stems are also used, which greatly reduces the intensity of the aroma, since these parts of the plant do not smell. Authentic spice should not be crushed into dust - so it is crushed only to make it part of the hops-suneli. The product should be bought in a vacuum package.

Do not be dismayed by the faint smell coming from uqho: in hot dishes, its fragrance will open up real. And be careful: outside of Georgia it is easier to find fenugreek (hay fenugreek). Some Indian bitterness in the scent should not be present!

What is combined with ucco

Fenugreek - a characteristic spice. It softens the pungent taste of cayenne pepper and smoothes the sweetness of the paprika. In lobio, it gives a fat sensation, enhances the nutty taste of satsivi. If you want to give a "Caucasian note" a dish of meat, use uzho-suneli in combination with coriander (cilantro seeds), chavers, garlic and a small fraction of hot red pepper. Another successful composition of spices is fenugreek with hops-suneli, adzhika, chopped green cilantro. If you are not lucky enough to find an authentic uхоxo-suneli, look for "svanuri maril" - salt from Svaneti. In its composition the main violin is played by blue fenugreek. But then the dish does not need to be salted. By the way, fenugreek in Russia is also called blue clover, goat trefoil, goonba.