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Antep Hot Pepper Flakes (Ipek)

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

Black Cumin Seeds

Talya Herbal     100g.
Black cumin seed, or black seed, offers a number of benefits and can be used in a variety of ways. Black cumin seed can be added to food, taken whole, or pressed to consume its oil.

Black Currants

Arifoglu     200g.
A must have for traditional Turkish and Greek kitchen. Especially used for Dolma's (Stuffed grape leaves, stuffed peppers, stuffed eggplants etc) It is also used in traditional Turkish sweets and puddings like Asure, Zerde etc.

Black Pepper

Arifoglu     200g.
All Natural Powdered Black Pepper. Black pepper, which is one of the indispensables of our tables, facilitates digestion and gives taste to all dishes with its pleasant smell.

Blue Poppy Seeds

Arifoglu     250g.
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.

Corn Flour

Sinangil     500g.
For all kinds of frying (fish. chicken, meat etc.), pies and bread-making.

Flax Seed

Arifoglu     250g.
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.

Ground Black Pepper

Basak     75g
All Natural Powdered Black Pepper

Ground Turmeric

Bagdat     40g.
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...

Roasted Red Pepper Flakes (Isot)

Arifoglu     150g.
Technically a red chile pepper, Urfa Biber matures to a bright red when it is then harvested and cured or dried for a week. The two step drying process is similar to that of top grade vanilla beans as during the day they are laid out to be sun dried and at night they are wrapped tightly. This process is commonly known as “sweating” and it infuses the remaining moisture of the chile with chile’s flesh. The resulting color is a dark blackish-purple. The flavor profile of the Urfa Chile is well rounded and complex with a smoky earthy edge and undertones of coffee, chocolate, tobacco and raisins. The flavor and heat is similar to the region’s other star chile the Aleppo Pepper which is grown only a mountain range away in Syria. Considered a medium heat chile this comes in at 6,000-8,000 SHU (Scoville Heat Units) and their heat is surprising as they start off a bit mild but then almost seem to increase in heat and intensity as the meal progresses. With their high oil and moisture content the Urfa Biber chiles keep better than most ground chiles. Because of their high moisture content they do tend to be a bit clumpy. Most commonly used in Turkish cuisine Urfa Biber chiles play a starring role in lamb kebobs. Their tangy flavor also works in a variety of savory dishes such as roasted vegetables, braised meats and hearty stews. While they can certainly stand on their own we like them best when used with other layered flavors. In this country with its raisiny undertones and delightfully nuanced heat it is becoming an increasingly popular “secret ingredient” in fruit dishes and sweet deserts (especially brownies, gingerbread and ice cream). It pairs very well with baking spices like chocolate and vanilla and with other nightshades like roasted eggplants and red peppers. Urfa Biber Chile’s intense flavor compliments pungent cheeses such as feta and adds an ideal balance to sweet chutneys. We like to also pair it with the milder Aleppo Pepper for an even more complex flavor combination.


Arifoglu     175g.
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.”