Utscho-suneli is an amazing spice that brings a unique aroma and flavor to dishes. In recent years, it has become popular not only in the Caucasus, where its roots lie, but also beyond its borders.
This spice is made from dried leaves and seeds, has a rich aroma and a slightly bitter taste.
To fully reveal the aroma of utscho-suneli, it is recommended to add this seasoning at the end of the cooking process. This will help preserve its taste qualities and make the dish more intense.
Utscho-suneli pairs well with:
- Meat: lamb, beef, and poultry.
- Vegetables: eggplants, tomatoes, and peppers.
- Sauces: yogurt and tomato sauces.
Utscho-suneli contains B vitamins as well as vitamin C, which helps strengthen the immune system and improve the overall condition of the body.
In addition to vitamins, utscho-suneli is also a source of antioxidants that help combat free radicals and slow down the aging process.
Some studies suggest that regular consumption of utscho-suneli may contribute to improved digestion and reduced cholesterol levels in the blood.
Nutritional value
Utscho-suneli has a low glycemic index.
In 100 grams of utscho-suneli, there are about 300 calories, with a ratio of proteins, fats, and carbohydrates being 20 g of protein, 5 g of fat, and 50 g of carbohydrates. However, considering that only a small amount of the spice is usually consumed, its impact on the overall diet is minimal.
How to use
It is usually added in small amounts (1-2 teaspoons per dish) a few minutes before the cooking is finished, to preserve the aroma.
This spice is an integral part of Georgian cuisine and gives dishes a rich yet mild flavor, with a slight nutty note.
Substitution options in recipes
Khmeli-suneli. Plus 0.5 tsp of ground fenugreek. Uccho-suneli is the green seeds of fenugreek. Adding fenugreek to khmeli-suneli gives the same herbal bitter profile.
