Spices

Spices and Herb Varieties

Black Grape Seed: Known for its strong antioxidant properties, black grape seeds are particularly rich in resveratrol and offer various health benefits. Ideal for adding a unique flavor to dishes.

Dried Mint: Dried mint leaves are used to provide a refreshing mint aroma in salads, dishes, and teas.

Nizip Mint: A type of mint known for its intense aroma. It is used to enhance the flavor of salads, soups, and meat dishes.

Ground Black Pepper: Ground black pepper is known for its sharp and spicy taste and is widely used in both savory and sweet dishes.

Sumac: Used in Middle Eastern cuisine, sumac provides a tangy flavor. It is made by grinding sumac berries and is used in salads, meat dishes, and appetizers.

Thyme: A blend of herbs such as thyme, thyme, sesame seeds, and sumac, used in Mediterranean cuisine for meat, vegetables, and bread.

Whole Sumac: Used for its whole fruits, it gives a tangy flavor to the dish and tea tables

Black Pepper: Known for its sharp and spicy taste, ground black pepper is widely used in various dishes worldwide.

Isot Pepper: A special type of red pepper unique to the Urfa region, isot pepper is roasted and ground into a powder form. It is used in Urfa kebabs and various regional dishes.

Ground Cumin: With a strong and biting taste, ground cumin is widely used in Middle Eastern and Indian cuisines. It is ideal for rice dishes, meat dishes, vegetables, and sauces.

Red Pepper Flakes: Made by grinding red peppers, red pepper flakes add mild spiciness and color to dishes. They are commonly used in salads, kebabs, and stews.

Breakfast Thyme Powder: A blend commonly consumed at breakfast, breakfast thyme powder includes herbs like thyme, sesame seeds, and sumac. It is spread on bread or mixed with cheese for a flavorful breakfast.

Dried Thyme: Dried thyme leaves are a dried form of thyme herbs, typically a mixture of thyme, sesame seeds, and sumac. It is used in meat dishes and bread.

Garlic Granules: Dried and granulated garlic is used to add garlic flavor to dishes, especially in meat dishes and sauces.

Red Sweet Powdered Pepper: A type of spice obtained by grinding sweet peppers. It adds color and a slight sweetness to dishes, commonly used in salads, appetizers, and meat dishes.

Sesame: Sesame, obtained by grinding sesame seeds, is commonly used in Asian cuisine and salads. It can also be used in pastry and desserts.

Sweet Red Pepper Flakes: A type of spice obtained by grinding sweet peppers. It adds color and sweetness to dishes, commonly used in salads and meat dishes.

Red Spicy Powdered Pepper: A type of spice obtained by grinding spicy peppers. It adds spiciness and color to dishes, commonly used in soups, sauces, and kebabs.

Humus: Humus is a Middle Eastern mezze dish made with chickpeas, tahini, lemon juice, and olive oil. It is seasoned with spices and served with olive oil.

Kombe Spice: A special blend of spices used in making kömbe. It is typically used with nuts or walnuts, in kömbe.

Granulated Onion: Dried and granulated onion is used to add flavor to dishes, especially in soups, meat dishes, and sauces.

Bay Leaf: Bay leaf, obtained from the bay tree's leaves, is used as a flavor enhancer in meat dishes, stews, and sauces.

Cumin Seeds: Whole cumin seeds are used in whole form or ground form, and used in pilafs, meat dishes, and spice blends.

Lemon Salt: Dried and ground form of lemon is a form of a lemon used for fish, salads, and sauces.