Not from concentrate. No sugar added. Non GMO. Gluten free. Enjoy introductory price for limited time.

Extra quality Apricot jam

History of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavor to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional and famous over hundreds of years and is now available for your enjoyment in its original recipe. These gummy, sugar brushed cubes can be filled with anything from fruit flavoring to pistachios, and have been a part of Turkish culture for centuries. Fashionable ladies gave Turkish Delight to friends in lace handkerchiefs, and Turkish families always serve lokum on holidays and birthdays. Since it remains fresh for one year, stored at room temperature, most households keep some on hand.It is said that Picasso used to eat Turkish Delight on daily basis for concentration on his work while Winston Churchill and Napoleon's favorite was pistachio filling. Which one is yours?

Halva is any of various dense, sweet, tahini based confections. In global, popular usage it means "desserts" or "sweet", and describes two types of desserts: Flour-based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar. Nut-butter-based: This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar. Halva may also be based on various other ingredients, including sunflower seeds, nut varieties, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes. Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.

Dark chocolate covered almonds are sure to be a hit among almond lovers! Chocolate lovers will also enjoy the sweet nuttiness that almonds bring to this unique treat. Almonds are generously dipped in luscious dark chocolate for a snack that wows. This contains 60% cocoa.

Vibrant not only in flavor and color, Dried Turkish Apricots are great and ideal for snacks. These apricots are moist and chewy.

Extra quality fig jam. No Coloring. No Artificial Flavors. No Preservatives.

This special figs are dried naturally without adding any preservatives. Produce of Turkey. The cultivated fig (Ficus carica) has always been a very popular fruit in Anatolia, the motherland of fig, and then the desire towards fig was spread out to the Mediterranean region, Europe, Arabia, and Persia throughout history. Turkey is the biggest dried fig producer with a share of approximately 70% of world production. The western side of Turkey is very eligible for production. Especially Izmir, Odemis, Tire, Aydin, Germencik, and Ortaklar are the main cultivation sites. There are two main groups, which are based on the size and formation, and four quality classes, which are extra, first, second and industrial class. Each formation style has a different name such as Natural, Lerida, Garland, Protoben, Pulled, Layer, and Baglama.

All Natural Paprika Paste Biber salçasi (literally "pepper paste"; also called kirmizi biber salçasi, literally "red pepper paste") is a thick, deep red paste made from red chili peppers and salt. It is a part of Turkish cuisine but is also enjoyed in nearby nations. It is used mainly for flavoring main dishes, as well as to fill pide and börek. Another common use is as a spread, typically on bread or crackers.

Why are pickles healthy? Because pickling is the result of lactic acid fermentation which is caused by lactic acid bacterias found on the surface of fruits and vegetables. This lactic acid preserves the product along with it`s nutrients. It protects the vitamins and minerals that the product contains and prevents the development of sickness causing microorganisms.

pH balanced for gentle & soft hands

pH balanced for gentle & soft hands

pH balanced for gentle & soft hands

When nature makes fruit, it does so delicately. This Turkish apricots ripen naturally in the warm Turkish sun. And the most importantly, they are treated with care, not sulfur. No chemicals used for coloring and no sugar added. Natural apricots have a much darker color than traditional apricots.

No Coloring. No Artificial Flavors. No Preservatives. Kosher certified.

All Natural Paprika Paste Biber salçasi (literally "pepper paste"; also called kirmizi biber salçasi, literally "red pepper paste") is a thick, deep red paste made from red chili peppers and salt. It is a part of Turkish cuisine but is also enjoyed in nearby nations. It is used mainly for flavoring main dishes, as well as to fill pide and börek. Another common use is as a spread, typically on bread or crackers.

Halva is any of various dense, sweet, tahini based confections. In global, popular usage it means "desserts" or "sweet", and describes two types of desserts: Flour-based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar. Nut-butter-based: This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar. Halva may also be based on various other ingredients, including sunflower seeds, nut varieties, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes. Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.

Halva is any of various dense, sweet, tahini based confections. In global, popular usage it means "desserts" or "sweet", and describes two types of desserts: Flour-based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar. Nut-butter-based: This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar. Halva may also be based on various other ingredients, including sunflower seeds, nut varieties, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes. Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.

Pomegranate sauce has a very unique concentrated sweet and tart flavor, and it’s a perfect accompaniment to both sweet and savory dishes. Pomegranate sauce is great with chicken, turkey, beef, lamb, pork and fish. Pomegranate sauce is really healthy – it is full of antioxidants. Simple idea, great taste! Give pomegranate sauce a try – you will love this intense burst of pomegranate flavor!

An essential for most traditional Mediterranean recipes.

Extra quality Raspberry Jam

No Coloring. No Artificial Flavors. No Preservatives. Kosher certified.

No Coloring. No Artificial Flavors. No Preservatives. Kosher certified.

Sesame Seeds are crushed and transformed into a thick fluid of sesame husks and oil very rich in proteins. The "Tahini" does not contain any conservative substance or additional substance and it does not have any cholesterol.

Why are pickles healthy? Because pickling is the result of lactic acid fermentation which is caused by lactic acid bacterias found on the surface of fruits and vegetables. This lactic acid preserves the product along with it`s nutrients. It protects the vitamins and minerals that the product contains and prevents the development of sickness causing microorganisms.

All Natural Energy Boost Honey w/ Nuts.

Traditional Turkish hard candy since 16th century. During the Ottoman Empire era, sugar acquired a new identity and became known as akide candy. "Akide" means a confession of faith and stands for trust, loyalty and solidarity. Made from all natural ingredients.

Traditional Turkish hard candy since 16th century. During the Ottoman Empire era, sugar acquired a new identity and became known as akide candy. "Akide" means a confession of faith and stands for trust, loyalty and solidarity. Made from all natural ingredients.

Traditional Turkish hard candy since 16th century. During the Ottoman Empire era, sugar acquired a new identity and became known as akide candy. "Akide" means a confession of faith and stands for trust, loyalty and solidarity. Made from all natural ingredients.

Traditional Turkish hard candy since 16th century. During the Ottoman Empire era, sugar acquired a new identity and became known as akide candy. "Akide" means a confession of faith and stands for trust, loyalty and solidarity. Made from all natural ingredients.

Extracted and aligned on a rope and then listen to high quality walnut interiors will be immersed in grape molasses. It is rich in protein, fat, B vitamins, phosphorus, and potassium. It is affected as a blood enhancer and nutritive for brain cells. It reduces the kroner heart diseases and cancer risks. Perfect energy source. Churchkhela (also written churchkhella), is a traditional sausage-shaped candy originating from the Caucasus, mainly Georgia, and also common in Russia and Turkey. In Turkish it is called pestil cevizli sucuk, literally walnut sujuk because of its sausage shape. Churchkhela is made of walnuts sewn onto a string, dipped in thickened white grape juice and dried in the shape of a sausage. In Armenia, a popular substitute for churchkhela is fruit leather, called bastegh or t'tu lavash. These are thin roll-up sheets of sour plum puree, which explains why they are named the same as the sheets of the traditional Armenian bread lavash.