Ingredient guide
What these recipes use that your usual shop may not stock: what it is, where to find it, and what you can put in its place.
AdjikaA fiery seasoning paste of chilli, garlic, herbs and spices, salty and intense, from Georgia and Abkhazia.4 recipesaniseedSmall grey-green seeds of the anise plant with a sweetish, liquorice-like aroma.1 recipebeef heartThe heart muscle of the cow, very lean, firm and fine-grained, with a robust, faintly metallic beef flavour.1 recipebeef liverLiver from beef cattle, stronger and slightly more bitter in flavour than calf's or chicken liver.1 recipebeef lungThe lung of the cow, an offal with loose, spongy tissue that turns soft and slightly springy when cooked and tastes mild.1 recipebeef tripeThe cleaned first stomach of the cow, cut into strips or pieces, soft and slightly gelatinous after long cooking.1 recipeblue fenugreekBlue fenugreek, called utskho suneli in Georgia: dried, ground leaves and seed pods with a mild, hay-like, nutty aroma.18 recipeschicken gizzardsThe muscular stomach of the chicken, firm and slightly chewy, with a robust, meaty flavour.1 recipechicken heartsSmall, firm chicken hearts with a robust, faintly iron-like flavour and a pleasantly chewy bite.1 recipechicken liver!The liver of the chicken, small, tender and mild compared with beef or pork liver.1 recipecilantroThe fresh leaves and tender stems of the coriander plant, with a bright, lemony, pungent aroma.20 recipescoarse white cornmealCoarsely ground white corn, paler and milder than yellow polenta.1 recipeCorianderThe fresh leaves of the coriander plant, with a strong, citrusy and pungent aroma.6 recipescorn flourFinely ground whole maize, yellow or white; not the same as cornstarch, which British English also calls cornflour.3 recipesDried barberriesSmall dried red berries of the barberry shrub, very tart with a light fruity note.1 recipeDried herb blend (khmeli suneli)A Georgian blend of dried, ground herbs and spices, shaped by blue fenugreek and coriander; savoury, slightly nutty and hay-like.1 recipeFresh cilantroThe fresh leaves of the coriander plant, with a bright, lemony, slightly soapy aroma.2 recipesground marigoldGround dried marigold petals, a Georgian spice that turns dishes golden yellow and tastes mild, earthy and slightly bitter.10 recipesImeretian cheeseA young Georgian brined cheese made from cow's milk, soft, slightly crumbly and mildly tangy and salty.5 recipeskefirCultured, slightly fizzy drinking milk, thinner than yogurt, with a fresh tang.2 recipesKhmeli suneliA Georgian blend of dried herbs and ground seeds, chiefly blue fenugreek, coriander and marigold, with a warm, nutty, herbal flavour.16 recipeslemon balmA fresh herb of the mint family with soft, toothed leaves and a gentle lemon scent.1 recipemarigold or saffronDried, ground petals of the marigold (Tagetes), known in Georgia as Imeretian saffron; it colours food golden yellow and tastes earthy, floral and slightly bitter.1 recipematsoniGeorgian cultured milk, similar to a thin, distinctly tangy plain yogurt.5 recipesmatsoni or plain yogurtGeorgian cultured milk, thick and mildly tangy, used here as a starter for home-made cultured milk or as an ingredient; a plain yogurt with live cultures does the same job.1 recipemilletSmall, round, yellow grains of a cereal, sold hulled; mild and slightly nutty when cooked, fluffy or porridge-like depending on the amount of water.1 recipeMint or ombalo (pennyroyal)!Ombalo, the Georgian name for pennyroyal: a small-leaved wild mint with a sharp, camphor-like scent, usually used dried.1 recipepomegranate juiceJuice pressed from pomegranate seeds, deep red, fruity, tart and slightly astringent.3 recipesQuark / curd cheeseA fresh, unripened soured-milk cheese, white and creamy to slightly crumbly, mildly tangy.1 recipeSausage casingCleaned natural intestine, usually pork, used to hold sausage filling.1 recipeSavoryA herb with small, narrow leaves, peppery, sharp and thyme-like; in Georgian cooking, where it is called kondari, it is one of the most important herbs.1 recipesmoked sulguniGeorgian stretched-curd cheese made from cow's or buffalo milk, brined and then smoked, sliceable, stringy and elastic, salty with a distinct smoky note.1 recipeSour cherriesSmall, deep red cherries with a distinctly tart, aromatic flavour, usually cooked rather than eaten raw.1 recipeSour plumsSmall, very tart cherry plums, either green and unripe or ripe in yellow and red, which Georgians cook down into sauce or use as the souring element in stews.2 recipesspiced corn oil with red pepper and marigoldCorn oil gently warmed with ground red pepper and dried marigold (Imeretian saffron), orange-red, mildly hot, with a floral, earthy note.1 recipeStar aniseThe dried, star-shaped fruit of an evergreen tree, with a strong, sweetish aniseed and liquorice aroma.1 recipestrong cotton thread with a large needleStrong, undyed cotton thread and a darning or trussing needle, used to string nuts for churchkhela.1 recipesulguni cheeseA Georgian brined cheese made from cow's or buffalo milk, scalded and kneaded like mozzarella, sliceable, salty and mildly sour.8 recipessuluguni cheeseGeorgian brined cheese from cow's or buffalo milk, scalded and kneaded like mozzarella but firmer and saltier, with a gently sour note.1 recipesummer savoryDried herb with small, narrow leaves, savoury and peppery, somewhere between thyme and oregano; known in Georgia as kondari and one of its most important herbs.2 recipesSvan saltA Georgian seasoning salt from the mountains of Svaneti: coarse salt pounded with garlic, chili, coriander seed and blue fenugreek.1 recipeTarragonA fresh herb with narrow leaves and a distinct anise note, often used by the bunch in Georgian cooking.3 recipesTkemaliGeorgian sauce made from sour cherry plums with garlic and herbs, fruity, tart and mildly hot.1 recipeVealMeat from young cattle, pale, tender and mild in flavour.1 recipe