Svan salt came to us from the Georgian region of Svaneti. This spice consists of at least eight components: salt, garlic and spices. Of spices with Svan salt includes coriander seeds (coriander), dill seeds, fenugreek blue (or utsho-suneli), cumin seeds wild (I such did not find, so used normal), red pepper searing and imeretinski saffron (our marigolds). It Imeretinsky saffron is a required component of the Svan salt. All spices must be ground, can not to a powder. I have fenugreek seeds and fennel crushed in a coffee grinder, but not electric, and manual - with the chafing stand out more essential oils. Spice mix with salt.

I decided to vary the recipe and make two kinds of salt: "pink" and "green." To do this, divide the spice mixture into two equal parts. In one part add 1 teaspoon of dried dill.

In another part of the added sumac. Again, the spice mix.

In both mixtures, add chopped garlic. The ideal option would be grinding in a stone mortar. I have none, so I just pushed the garlic through the press.

Finely grind spices with garlic. It turns out mass resembling wet sand.

Seasoning is ready, but it is better to dry it for some time. I laid out the night before sheets of parchment and in the morning seasoning has dried.

Spread Svan salt jars, sealed and stored in a dry place. I got two kinds of Svan salt - a "green" and "pink". "Green" is used everywhere, especially for the first and vegetable dishes. "Rose," I intended for meat dishes (sour sumac softens the meat, replacing the vinegar or lemon).