Svaneti is the mountainous region in northwestern Georgia from which this recipe hails. To make it, a large quantity of salt and spices must be added to ground, fresh garlic, it must then be well blended before being left to dry for several days. The blend could be made using either a large or negligible quantity of spices and chiles, depending on your taste. Ours is well balanced and barely hot.

Svanetian salt is traditionally used to enhance meats, fish, potato dishes and soups. It’s also often found on tables, where it is used as a finishing salt. Use it to perk up a simple cucumber and tomato salad, on hard-boiled or poached eggs, or even on a simple grilled vegetable dish. It is also mouth-watering combined with butter then added to boiled potatoes.

We use fresh garlic from La Ferme des Moissons – farmers from the Montérégie region of Québec – in the preparation of this blend.

Ingredients: Sea salt, garlic, coriander, dill, blue fenugreek, chilies, marigold petals, caraway, black pepper.