Jonjoli – pickled shoots of jonjoli bushes – 500 g.

Jonjoli is a traditional Georgian cold appetizer, made from the flower buds of the Caucasian bladdernut shrub (Staphylea colchica), a rare plant endemic to the Caucasus and listed in the Red Data Book for protected species. Despite its rarity in nature, jonjoli is a staple of Georgian cuisine, cherished for its tangy, lightly fermented flavor and unique texture.

Harvested by hand in late April, the young buds are pickled using traditional Georgian methods, without synthetic chemicals, and preserved with a subtle mix of salt, water, and citric acid. The result is a crisp, sour snack, often compared to capers, but with a distinctly aromatic and herbal character.

Jonjoli is typically served cold, dressed with sliced onions and a drizzle of sunflower or Kakhetian oil. It pairs beautifully with grilled meats, vegetable spreads, or as part of a mezze-style appetizer plate. Its natural fermentation, high vitamin content, and traditional preparation make it a rare and authentic taste of Georgian culinary heritage.

Ingredients: Jonjoli flower buds (bladdernut), water, salt, citric acid, potassium sorbate, sodium benzoate
Storage: Store between +6 °C and +16 °C