Sumac comes from the fruit of a bush indigenous to the Middle East. The bush is actually a member of the cashew family and the fruit is used widely in Turkey and other Arabic countries. Sumac is a main ingredient in the Middle Eastern spice blend Za'atar. Before the Romans learned of lemons, they used sumac for its sour and pleasantly astringent taste. They called it Syrian sumac. Sumac berries are picked, dried and ground into a coarse powder before being used in the cooking process. This powder is used to flavor salad dressings, meats, rice dishes and kebobs. Sumac can also be mixed with other vegetables such as onions and used as a condiment.
Also known as Isot pepper, this wonderful crushed chile from the Turkish town of Urfa is similar to Aleppo. Though Urfa chiles are called “red”, they actually are purplish black in color. These premium peppers are picked and cut, dried in the sun by day, then wrapped and sweated at night for more than a week. This sweating process gives the chiles a rich, earthy flavor and smoky aroma. A sweating process gives Urfa chiles a rich, earthy flavor and smoky aroma. Urfa peppers are a 3-4 on a heat scale of 1-10. The heat develops slowly and has more bite than Aleppo crushed red peppers. Try sprinkling over salad, pasta, pilaf, pizza and more. If you enjoy Aleppo chiles we think you will love these as well.
Tarhana is a traditional, spicy Turkish soup common throughout Anatolia. It is also the name for the dry pulse made from a fermented mixture of plain yogurt, flour, and vegetables that are used as a base for the soup. It is a staple in many parts of Turkey. Tarhana soup is prepared by mixing the desired amount of crumbled tarhana with boiling water, milk, butter and spices and cooking it over a low flame.
All Natural sun-dried eggplants for stuffing from Gaziantep region in Turkey. Approximately 25-30 pieces inside the package. The dried eggplants refer to the eggplant fruit whose skin has been dried, after removing the flesh. This process takes place at the end of the season, when the flesh of the plant is scooped out, covered with coarse salt for some hours and then the remaining part are hanged to dry on string is a cool and sunless dry place. At the end of the dehydration process, the dried eggplants wrinkle and darken their color. This preservation method has a really ancient background and it is mostly applied on dark purple eggplants, which preserve their nutrients best while drying them. The same procedure is applied in some culinary cultures to peppers. For keeping the dried eggplants, tightly closed boxes and kitchen jars are used, which are placed out of direct sun and heat. The dried eggplants are mostly used in the Middle Eastern cuisine and they are the bases for the traditional and famous dolma. Dolma meal is prepared with dried eggplants and dried peppers, rice, various nuts and spices.
Pomegranate tea is typically made from dried and crushed pomegranate flowers or from the dried arils (arils are the flesh-coated seeds inside the pomegranate fruit). Whether pure or blended with other teas, pomegranate tea has been shown to offer some interesting health benefits.
Rose tea, also sometimes known as rose bud tea, is made from whole, dehydrated rose blossoms. These delicate pink flowers make a fragrant brew that is light-tasting, fruity and low in calories. In some cases, rose tea is made from whole petals of mature roses, which are also dried and used as the sole ingredient in rose tea. Rose tea is one of the best herbal teas to add to your daily diet, if you're looking to lose weight. However, that's not the only health benefit of the tea. It also helps improve skin and hair health due to the antioxidants present in it, and is good for digestion as well. It is also a stress buster and a mood-enhancer as the aroma of rose is touted to have that effect on our minds. It's extremely easy-to-prepare at home as well, and if you don't trust store-bought rose tea, you can make it with fresh rose petals.Rose tea can help relieve menstrual cramps and is rich in natural antioxidants.
Rose hip is the fruit that develops from the blossoms of the wild rose plant. A common ingredient in herbal teas, rose hip is also available in supplement and powdered form. Rose hip contains a number of antioxidants, including vitamin C, vitamin E, beta-carotene, and lycopene.
Its homeland is Mediterranean. It likes temperate climates. It is believed that the nettle leaves, which are dried in the country, cleans the blood, cleans the pain of rheumatism, heals the wounds, it cures the urine, heals cough and he strengthens the immune system.
Linden Tea Benefits have been known since olden days. Native Americans used linden flowers for treating 'sick headaches' and nervous stomach. They were also well aware of the diuretic, diaphoretic, antispasmodic and sedative properties of the flowers and herbs of the linden tree.
Zahtar is a popular blend of seasonings throughout Turkey, Northern Africa and Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats and vegetables.
Poppy seed is an oilseed obtained from the poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe, where it is legally grown and sold in shops. The seeds are used, whole or ground, as an ingredient in many foods - especially in pastry and bread, and they are pressed to yield poppyseed oil.
Wanting to add something extremely healthy to your diet regimen? Then brown flax seeds in the shell are the way to go! To get the most health benefits out of the flax seeds, we recommend grinding them.
Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as a spice and medicinal herb. Recently, science has started to back up what the Indians have known for a long time...
Sumac, or Rhus coriaria, has long been considered a winter spice, as it is often the only thing left behind in the winter months for animals to graze on. It is native to the Mediterranean, and in the Middle East where it is used in a variety of spice blends. Sumac has 4% tannins and a higher acid content than many other spices, which give it that tart flavor. In Arabic it is called “summak/summa,” in Mandarin it is “qishu,” in French you will hear “sumac,” in German it is “sumach,” in Hindi “kankrasing,” in Japanese it is called “sumakku,” in Portuguese it is “sumagre,” in Russian it is “sumakh,” and in Spanish you will hear “zumaque.”