Georgian cuisine is extravagant and bold, rich with walnuts and fragrant herbs like fenugreek and dried marigold.

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Fueguia's nearly 60 fragrances draw on happier inspirations, too, such as South America's rich tradition of cultivating fragrant herbs, plants, woods and grasses.

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Cured in marble basins with salt to draw out water and protect against bacterial growth (herbs such as anise were added for flavor), they were put on bread and eaten as a rich source of energy for a day of hard labor.

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