Tsitsimati tomato

Tsikmati is a Georgian spice that represents a mixture of ground coriander seeds, cumin, and other aromatic components. Its name translates as "mixed" or "composite," which perfectly describes the essence of this versatile seasoning. In Georgian cuisine, tsikmati is used everywhere: from meat dishes to vegetable side dishes. The spice has a warm, slightly sweet taste with a subtle bitterness and a deep, multi-layered aroma.

Aroma and Taste

Cicimati smells of warmth and spice at the same time. The aroma carries notes of coriander with its lemony freshness, intertwined with the earthiness of cumin. The taste is delicate, not aggressive — the spice does not overpower the natural flavor of the ingredients, but rather highlights and enriches it. On the tongue, there is a pleasant, slightly sharp aftertaste that unfolds gradually.

Role in Georgian dishes

• Meat dishes — citsimati is indispensable in marinades for shashlik, in fillings and stews, where its warm notes harmonize with the richness of beef and lamb
• Soups and broths — the spice is added to kharcho and other traditional soups for depth of flavor
• Vegetable side dishes — citsimati seasons fried vegetables, potatoes and legume dishes
• Cheeses and dairy products — Georgian sulguni and other cheeses are often sprinkled with this spice before serving

Selection and storage

Choose cicmati in sealed packaging with a bright, rich brown color — this is a sign of freshness. The spice should smell intensely and pleasantly, without musty or foreign odors. Ground cicmati loses its aroma quite quickly, so buy small portions and use them within a few months. Store in a glass jar with a tight lid in a dark, cool place, away from sunlight and moisture — this way the spice will retain its properties longer.

How to use

Add cinnamon at the end of cooking or during stewing to allow the spice to fully reveal its aroma. For one dish serving 4 portions, half a teaspoon of ground spice is enough. If you are preparing a meat marinade, increase the amount to a full teaspoon per kilogram. Remember that it is easy to overdo the spice — it is better to add less and adjust to taste than to try to fix a dish overseasoned with spice.

Successful Pairings

• With garlic and onion — a classic trio for marinades and fillings
• With khmeli-suneli — two Georgian spices enhance each other and create an authentic flavor
• With hot pepper — if you love spiciness, cicmati balances it well
• With vinegar and vegetable oil — the base for marinades and dressings