Turkey is a very colourful country and spices give it a special charm and attitude. We will tell you about the popular spices on Turkish soil now and during Ottoman times.
"Zerdecal - Curcuma is a natural antibiotic, anti-inflammatory and antioxidant, slows down the aging process, improves brain function, reduces the risk of cancer and cardiovascular diseases. It gives food its unmistakable flavour.
"Antep Pul biber (Antep pul biber) Antep hot peppers. Dried chilli pepper in flakes. It is grown in the province of Gaziantep. It is popular all over Turkey.
"Tatli toz biber (Tatlı toz biber) - Paprika. Baked red pepper is spicy as well (Açı toz biber), Turks love spicy things and as a rule you can always find dried or pickled hot pepper in a cafe,)
"Kimyon - cumin, thyme, zira. Kimyon - Cumin, thyme, zira. Very famous in rice dishes, also sprinkled on by-products such as liver, beef tongue etc.
"Kuru nane (dried mint). Very popular spice in Turkish cuisine, it is used almost everywhere, in soups, salads, hot dishes. It imparts its own distinctive taste.
"Kekik - oregano. It grows in mountains and thanks to high content of essential oils it allows to diversify flavours in every dish. It is added to meat, poultry, fish and salads. It is a spice that goes well with any dish. Dried oregano is also sprinkled on black olives, which gives them a special flavour.
"Saffron - Saffron is one of the most expensive spices in the world. It grows in Safranbolu and the best saffron was supplied to the court in the Ottoman Empire from there.
"Sumak - Sumak is obtained from the young berries of the "vinegar tree" sumac tree and is added to vegetable salads, fish and poultry dishes, to pickle onions.
"Çorek otu (Çorek otu) Black cumin. Caraway seeds are often used in the cuisine of the Middle East and the Mediterranean. In Turkey it is used in unsweetened baked goods, sprinkled on top.
"Susam Sesame. It is popular worldwide and has many health benefits: it contains vitamins A, E, C, H, PP, B as well as phosphorus, iron, magnesium, calcium, potassium, zinc, lecithin and phytin, and is a powerful antioxidant. It is used in Turkey as a sprinkle for Simit (Turkish bagel) and different bakery products. It is also used in breakfast in Turkey for a paste called Tahin (Tahin Pekmezi), tahin paste mixed with grape syrup (Uzum Pekmez) and simply dipped or spread on bread or rolls.
"Zencefil" Dried ginger
