Each year Pınar closely follows trends within Turkey and the developing world, to be able to introduce the best products to its consumers. Aimed at promoting healthy options, these products encompass both new and traditional concepts. The Pınar range of fruit juices is constantly being developed and renewed, and offers a wide selection of flavors to suit every taste.
Nothing is as enjoyable as taking out the ice-cold apricots from a fridge at evenings during the summer, washing them one by one, removing their seeds carefully and enjoying them fully. We know that you are get used to this taste, but always remember the first apricot you have eaten in that summer and refresh yourself when you take a sip of it each time!
Juice content min 35%. Sour Cherry, especially rich in Vitamin A, is effective in the regular functioning of the body. The "anthocyanin" in its content, which gives a red colour to the fruit, has cell renewal and antioxidant properties. Sour Cherry, which helps to decrease the risk of many diseases extending from heart and vein diseases to cancer, takes effect on issues such as weight balance. According to the Turkish Food Codex, Tamek Sour Cherry Nectar does not contain preservatives and artificial colouring materials; it is completely protected by natural means and packed in sterile conditions and takes place in your meals.
Doğadan Gizli Bahçe contains the fresh top tea leaves harvested from the East Black Sea region. Curled tea leaves obtained from fresh top leaves guarantee the taste, brewing and fragrance of the tea. All you need to do is taste this unique pleasure.
Tea leaves harvested from selected tea gardens are blended specially to fit Turkish taste of brewing and flavor. The fresh and delicious taste of Doğadan Geleneksel Karadeniz presents the ideal brewing and pleasant fragrance for you to drink with the ones you love.
Being produced strictly in accordance with its mysterious formula since 1933, Uludag became a "legend" in the soft drink sector.Its special formula , has been unchanged for years and it is hidden as a precious secret and is known by three persons only.
A mellow refreshing drink. Kind of charming, really it makes me think of seaside outdoor cafes. Its not as zesty as Orangina or as juicy as Club Orange. This is just mellow & tasty. There seems to be a hint of creamy smoothness to it – maybe its just the locust bean gum – that thickens and mellows the drink. It luxuriates on the tongue. Its refreshing in its coolness. The orange isn't especially juicy or strong flavored. Not overly flavored. Everything about this drink is low key, mellow and relaxed. Not something you'd guzzle on a hot day. And the bottle isn't too big either. Just big enough for a cool refreshing snack.
Menengic is a coffee like Turkish specialty beverage that is made from the roasted Pistachio tree seeds (commonly known as terebinth and turpentine tree). After the roasting process seeds are mashed until it becomes a paste like melted chocolate. You can either have it by itself or add your favorite Turkish coffee to it. You will need to stir your brew a little bit longer to make sure paste is all dissolved. It is usually prepared with just milk or with water plus some sugar. It is truly a delicious experience to have coffee with a pistachio flavor. 100% Natural product and has no caffeine.
The real fruit taste at every sip ... Black mulberry contains Vitamins C, K and E. Vitamin C provides an effective antioxidant at the same time. Tamek Black Mulberry Beverage does not contain preservatives and artificial coloring materials; it is completely protected by natural means and packed in sterile conditions and takes place in your meals.
Mineral water is water containing minerals or other dissolved substances that alter its taste or give it therapeutic value, generally obtained from a naturally occurring mineral spring or source. Dissolved substances in the water may include various salts and sulfur compounds. Mineral water can be sparkling (with effervescence), or still (without effervescence). Traditionally, mineral waters were used or consumed at their source, often referred to as "taking the waters" or "taking the cure," at sites such as spas, baths or wells. The term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. Active tourist centres have grown up around many mineral water sites since ancient times, such as Vichy (France), Spa (Belgium), and Bath (England). Tourist development resulted in spa towns and hydropathic hotels (often shortened to "hydros"). In modern times, it is far more common for mineral waters to be bottled at source for distributed consumption. Travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible (because of exclusive commercial ownership rights). There are more than 3,000 brands of mineral water commercially available worldwide.
Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition. The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee. Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cezve", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup. HOW TO PREPARE: It only takes two minutes to prepare Turkish Coffee. Using the coffee cup as a measuring cup, pour one cup of drinking water in the cezve per cup of Turkish Coffee (the quality of the water affects the quality of the coffee). Add two teaspoons of coffee (5 g) and two teaspoons of sugar (as desired) per cup. Blend the coffee and sugar with a spoon over a low flame. When the coffee boils over a second time, pour the remaining coffee into the coffee cups. Allow the remaining coffee to brew a while longer before adding it to the cups. It is customary to serve Turkish Coffee with a glass of water. The water prepares the mouth for the coffee's flavour. When serving a large group, it is best to prepare semi-sweet Turkish Coffee.