Turkish spices

Turkish spices for the Turkish cuisine

Chili Chipotle Jalapeño green

Chili Chipotle Jalapeño green, crushed 1-3mm,

    Delivery time:3-5 days after payments received
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Chili Chipotle Jalapeno red

Chili Chipotle Jalapeno red, crushed 1-3 mm from Orlandosidee® Spices
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Chili coarse red - without seeds

Chili coarse red - without seeds Buy here Spices On-line from Orlandosidee® Spice Shop since 2005
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Isot Biber Chili, Turkey

Isot Biber Chili, Turkey
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Coriander seeds - Coriandrum Sativum

Coriander seeds their Latin name is Coriandrum sativum -buy on-line in Europe's Spice Shop
    Delivery time:3-5 days after payments received
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Cumin - Jeera - Cuminum Cyminum

Jeera-cumin - Latin name: cuminum cyminum - Buy on-line - Europe's Spice Shop

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Caraway - Carum carvi

The caraway is the fruit of a two-year-old plant. Before the full maturity the stems are cut off with their fruits. These are left to dry for a few days, then threshed, like wheat. Finally, the caraway is dried under the sun.

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Spearmint - Menthe - lat. Mentha

Spear mint - Menthe- lat. Mentha, dried and rubbed, packing from 25 gr - 500 gr. from Egypt buy on line  in our herbs & spice shop since 2005.

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Pepper Flakes Green - Capsicum annuum

Green pepper flakes, Capsicum annuum, from 50 gr - 1 Kg packs - Order now here Europe's Exquisite Spice Shop.

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Paprika Powder hot - Slovakia

Paprika powder hot, from Slovakia - from 50 gr - 1 Kg- Buy here in Europe's Spice Shop

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Paprika powder - sweet Capsicum annuum

Paprika powder, mild-sweet, spice powder for goulash from 50 gr - 1 Kg- Buy here in  Europe's Spice Shop

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Sumac - Turkish spice

Sumac spice is a Turkish spice

  • Sumac is slightly sour & has a fruity - tart taste
  • Table spice of oriental cuisine
  • grilled meat, poultry, fish
  • Yogurt Dip, Herbal Sauces
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Wild Oregano - origanum vulgare

Wild Oregano Crete - origanum vulgare buy here online your herbs and spices
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Wild Rosemary Crete - Rosmarinus officinale - Italian Herb

Wild Rosemary - Rosmarinus officinale, Crete, Buy in bags from 25 gr - 500 gr  - Shop on-line Spices and Herbs.

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Wild Thyme - Thymus vulgaris

Wild Thyme Crete - Thymus vulgaris - buy on line in bags from 20 g - 500 gr -Shop for Herbs and Spices.

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Cinnamon Ceylon ground

Cinnamon, Ceylon, ground Buy here in our Spice Shop.
Cinnamon is one of the oldest spices on earth and has its origin in Ceylon. Ground cinnamon is the ground bark of the cinnamon tree.

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Turkish cuisine and Turkish spices

 

The Turkish kitchen is a very variable and above all a healthy kitchen. It contains many different flavors, spices and fresh ingredients. It has developed under the influence of the Indian, Islamic-Arabic, Persian and Mediterranean cuisine. These different styles have mixed with the nomadic cooking traditions of the Turkic peoples, and under the influence of the Ottoman culture, and merged the Turkish cuisine as we know today.

In Germany one has almost the impression due to the many Turkish Imbissbuden, the Turkish cuisine is mainly meat, kebab, Börek and co. but that is not the case. It is very diverse, based on cereals, nuts and vegetables. It is worth taking a closer look and immerse yourself in the Turkish cooking culture. Without bread, you do not take a meal in Turkey. Bread is always on the table. Unlike Germany, there is also no one simple dish on one plate. Food is a feast and there are always many different plates with different food served at the same time, from appetizers to desserts, from cold to hot, everything on the table. Everyone takes whatever he likes from the variety served. This is always a feast of the senses, varied and never monotonous. Remains are picked up, wrapped and stored in the fridge until the next opportunity to eat. There will be no food wasted and it is very convenient for the cook. You can prepare many dishes and store them in the fridge until they are eaten. Eating in community, whether with family, acquaintances or friends is very important in Turkey. There is also a well-known Turkish proverb; Being alone is only for God. In addition, Turkish cuisine adheres to Islamic rules, haram prohibitions such as the consumption of pork, halal respects the slaughter, religious ritual in the slaughter of kosher animals.

Turkish dishes are made from a variety of vegetables, such as vine leaves, cucumbers, beans (red, white, green), eggplant, cabbage, carrots, potatoes, onions, peppers (red, yellow, green) peppers, courgettes, salads, tomatoes. It is spiced with fresh herbs such as mint, thyme, parsley, coriander or rocket. Olive oil, lemon and pomegranate refine salads. Lamb, goat, poultry or goat are served as meat. Fish is also popular.

The Turkish kitchen likes to use sparingly spices. Pepper powder, salt and pepper are used in almost all dishes and thus make no difference to our spicy habits. But then come the typical Turkish spices in game such as sumac, cilantro, saffron, cumin, isot beavers (smoked chilli), pul beaver (red chilli flakes), Nane (mint) saffron, sesame seeds,

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