Wild Marigold
(khmeh-lee soo-neh-lee)
Georgia's premier spice blend — the flavor behind the world's greatest feast culture. Coming to American kitchens for the first time, properly.
The first 200 at the founder's table get founding pricing and a toast in their honor. No spam — just the journey.
Why you've never tasted this
Georgian food is having its American moment — the khachapuri on your feed, the amber wines your favorite wine bar won't stop talking about. But walk into any grocery store and try to find the Georgian shelf. It doesn't exist.
Khmeli suneli is the backbone of Georgian cooking — the blend in the bean stews, the walnut sauces, the roast chicken that made you text a friend from the restaurant. Food writers called it a secret weapon nearly a decade ago. You still can't buy a version anyone cared to make well. We're fixing that.
What's inside
Grows in Caucasus mountain meadows. Rounder and nuttier than any fenugreek you know — almost maple. The soul of the blend.
Sun-dried petals that give Georgian food its golden warmth. Our namesake — we followed it to the source.
Coriander, summer savory, and the supporting cast — balanced the way a Georgian grandmother would approve of. Every family blend is different. Ours has a story.
The journey
Next month we'll be in Georgia — in the Dezerter Bazaar in Tbilisi, in Imereti while the marigolds bloom, at tables where toasts run longer than the meal. Meeting the growers. Learning the blends. Collecting the toasts that will be printed inside every lid.
The founding batch will be blended from what we find. Follow along — the whole build, in public.
"To a long life —
and a long table."