At Dezerter Bazaar in Tbilisi, Luiza Panchulidze taught us to make Svanetian salt, a seasoning from the Svaneti region in mountainous northwestern Georgia. It is flavored with dried chilies, warm spices and ample garlic, and usually is paired with potatoes and/or meat. We toss our salt with potato wedges, then roast them until deeply browned. The recipe yields about ½ cup Svanetian salt, which is enough for a few batches of potatoes, but we also love it tossed with other roasted vegetables, as a seasoning for chicken and lamb, or even sprinkled onto a tomato salad. Store extra in an airtight container and refrigerate for up to 3 weeks. Either Morton or Diamond Crystal kosher salt works in this recipe, but since Morton granules are denser, the seasoning blend made with it will pack in a little more salinity.