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Hot Pepper Flakes (Isot)

Oncu     200g.
$3.99
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.

Antep Hot Pepper Flakes (Ipek)

Oncu     200g
$4.99
Word famous Antep pepper flakes. You get the best aroma and taste as well as the silky texture.

Meatball Mixture (2pk)

Knorr     100g.
$2.49

Sesame Seeds

Saray     12oz.
$3.49
Sesame seeds are consumed in a variety of ways throughout many countries. They may be eaten dry, added to soups, used as garnish on savory dishes, and used in many candies and cakes.

Maras Red Pepper Flakes (Bulk)

Capadokia     0.25lb.
$3.99

Sumac (Bulk)

Capadokia     0.25lb.
$3.99
Out of stock
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.

Urfa Red Pepper Flakes (Isot - Bulk)

Capadokia     0.25lb.
$2.99
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.

Ground Paprika (Mild)

Saray     6oz.
$3.99

Cardamom Seeds

Saray     5oz.
$6.99
Cardamom is one of the world’s very ancient spices. It is native to the mountainous rain forests of southwestern India and Sri Lanka where it grows wild. A member of the ginger family, cardamom follows saffron and vanilla as the world’s most expensive spices. Ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it in perfumes. Vikings came upon cardamom a thousand years ago, in Constantinople, and introduced it into Scandinavia, where it continues to remain popular. This highly scented spice has a variety of typical uses, depending on the region. Cardamom has a pleasant flavor and aroma and in India it is used in tea, cool drinks, confectionaries and sweets, as well as vegetarian and non-vegetarian dishes. People of India consider cardamom to be a digestive aide while Scandinavians employ it as a breath freshener. Cardamom is a popular spice in Northern Africa and Eastern Africa. Cardamom flavors coffee in Saudi Arabia, baked goods in Sweden and ground meat in Norway. The Near East and Scandinavia consume half the world's cardamom. It is more widely used than cinnamon in Sweden. Cardamom coffee is a symbol of Arab hospitality. In the west cardamom essential oil is used as a food flavoring, in perfumery, and for flavoring liquor. The spice is often combined with cloves and cinnamon in all cuisines.

Basil

Saray     1.5oz.
$3.99

Ground Ginger

Bagdat     40g.
$2.49
Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia and Jamaica. Ginger was introduced to Europe and the Middle East from the Orient in a dried form, which explains why many dishes call for dried ginger rather than fresh. Ginger is a rhizome (root) and grows underground as a thick, tuberous stem bearing both roots and shoots. In the Middle Ages, spices were used as currency; a pound of ginger could easily buy you a sheep. Whole ginger can be used for pickling, beverages (including ginger beer, ale and teas), teriyaki sauce and marinades. It’s important to note that fresh ginger and dried ginger shouldn’t be substituted for one another, but rather, dried whole ginger can be reconstituted. Simply soak in warm water for 1 hour, then use as you would the fresh.

Cinnamon Sticks

Saray     7oz.
$3.99
Whole cinnamon sticks are from the bark of evergreen trees. They are harvested by peeling off the tree bark, and allowing it to curl up in quills as it dries.

Sumac

Saray     5lb.
$35.00
Out of stock
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.

Isot Black Pepper Flakes (Urfa Region)

Capadokia     5lb.
$35.00
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.

Crushed Red Pepper (Maras Pepper)

Capadokia     5lb.
$45.00

Maras Red Pepper Flakes

Arifoglu     1kg.
$14.99
This chile flakes from southeast Turkey has garnered quite a following in recent years among chefs. The flakes are naturally oily and lend an earthy fruitiness to whatever dish they encounter. The heat level is medium. These chiles are similar to the Aleppo from Syria but with more heat and less tartness. Add the flakes to salads, cheeses, pasta, grilled meats, eggs, soups and stews.

Maras Red Pepper Flakes

Arifoglu     175g.
$6.99
This chile flakes from southeast Turkey has garnered quite a following in recent years among chefs. The flakes are naturally oily and lend an earthy fruitiness to whatever dish they encounter. The heat level is medium. These chiles are similar to the Aleppo from Syria but with more heat and less tartness. Add the flakes to salads, cheeses, pasta, grilled meats, eggs, soups and stews.

Oregano

Saray     3oz.
$3.99
Village Style Oregano Flakes

Dry Mint

Saray     2oz.
$3.99

Allspice (Pigmento Powder)

Saray     7oz.
$3.99
An essential spice for the Turkish cuisine.

Crushed Paprika Flakes (Maras Region)

Saray     6oz.
$3.99
Traditional paprika flakes from famous Maras region. Native to Southeastern Turkey the Maras chili is named after Maras a small town in this region (now known as Kahramanmaras). These chilies are naturally wet and are best known for their oily texture and moist appearance. Maras chilies are placed on large tarps where they are sun-dried, de-stemmed, seeded and ground into a crushed flake while still retaining much of their moisture. The aroma is of dried fruit, while the taste is slightly acidic with hints of deep earthy flavors. A medium hot Chile (a bit smoky and a bit sweet) come in at about a 4-6 on the heat scale and 10,000 in scoville heat unit.

Whole Sumac

Saray     8oz.
$3.99
Out of stock
Sumac is a dark red spice with origins in the Mediterranean region. You will agree that there is no substitute for its sour lemon taste. Also known as sumak, sumack, sumach, or summac.

Ground Sumac

Saray     8oz.
$3.99
Being famous in Mediterranean and Middle Eastern countries, it has unbelievable sour and distinctive taste for salads and kebabs.

Ground Coriander (Kisnis)

Bagdat     40g
$2.49
Ground Coriander is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

Fennel Seeds (Rezene)

Saray     6oz.
$3.99
Delicious taste for fish soups, spaghetti sauces, salad dressings, fish marinates, cookies, cakes... Also can be mixed with black tea for aromatic flavor.

Ground Mahleb

Basak     75g.
$5.99
Extracted from wild cherry seeds, mahlep is irresistable taste of cakes and cookies in Turkish Cusine. Besides, it is very healty.

Mahlab

Arifoglu     55g.
$4.99
Extracted from wild cherry seeds, mahlep is irresistable taste of cakes and cookies in Turkish Cusine. Besides, it is very healty.

Ground Cumin

Saray     6oz.
$3.99
Grounded Cumin for your Eastern recipes mostly Kofte.

Turkish Pine Nuts (Cam Fistigi)

Basak     20g.
$3.99
Out of stock
Essential for traditional Turkish dish "Dolma" 100% Turkish Pinenuts

Allspice (Yeni Bahar)

Basak     75g.
$3.99
It is an essential for Turkish cuisine. It is widely used for "Dolma" and "Kofte"...

Currants for Stuffing

Basak     95g.
$2.99
Here is a must-have item for traditional dish "Dolma or Sarma"

Dried Mint (Nane)

Bagdat     30g.
$2.99
Out of stock
Mint, or 'nane' (NAH'-​neh), is used fresh and dried in many salad recipes as well as with meat, poultry, and fish. It's also an important ingredient in 'Ezogelin' (ez-oh-gel-EEN') soup and popular as a garnish to sprinkle on 'MANTI' (mahn-TUH'), a classic Turkish dumpling similar to miniature ravioli.

Fenugreek Powder (Cemen)

Basak     40g.
$2.99

Maras Red Pepper Flakes

Basak     65g.
$2.99

Nigella Seeds (Corek Otu)

Basak     90g.
$2.99
Nigella seeds, sometimes called black cumin, is a spicy seed used to sprinkle on top many pastries, rolls and other baked goods such as breakfast 'poğaça (poh-AH'-cha). Each seed has a unique, bitter flavor and their pitch-black color looks lovely on top of just about anything. Black cumin is most often sprinkled on pastries, savories and layered cheese pies made with yufka or phyllo.

Oregano Flakes

Basak     30g.
$2.99
Out of stock