Khmeli suneli is the foundational dry spice blend of Georgian cooking — the warm, herbaceous seasoning behind walnut sauces like satsivi and bazhe and a whole family of stews, bean dishes and grilled meats. Its name simply means "dried spices" in Georgian, and its character comes from a core of blue fenugreek, dried marigold petals, coriander and savory, giving it a soft, hay-like, faintly maple aroma quite unlike the pepper-warm blends of the Middle East or South Asia.