Khmeli suneli is best when made with freshly ground spices, so invest in an inexpensive grinder and process only what you will consume within a few months.
Think of khmeli suneli as the curry powder of the Caucusus
By Benjamin Kemper
makes 1/3 cup
2 tbsp. (11g) ground coriander seed
1 tbsp. (7g) ground blue fenugreek
1 1⁄4 tbsp. (7g) sweet paprika
2 tbsp. (3g) ground marigold blossoms
In a small bowl, combine the coriander, blue fenugreek, paprika and marigold blossoms. Use immediately or transfer to a small jar with a tight-fitting lid. Store khmeli suneli in a cool, dry place and use within 3 months.