Spices are very important in Georgian cuisine. They are used all year round be it breakfast, lunch or dinner. Depending on a season it can be parsley, fennel, ramson, mint, basil, savory, estragon and other greens. Not a single Georgian is prepared without spices. As a rule a sauce should include: tarragon, fennel, parsley, coriander, basil, mint– they also differ in fragrance. Other spices are no less popular: khmeli-suneli, cinnamon, cloves, saffron, red pepper and coriander.