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Sun Dried

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Sun Dried Zucchini for Stuffing (~25-30 pcs)

Dunya Hayat     .5lb.
$11.99
All Natural sun-dried zucchinis for stuffing from Gaziantep region in Turkey. Approximately 50 pieces inside the package. The dried zucchini refer to the zucchini 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. The same procedure is applied in some culinary cultures to peppers and eggplants.

Dried Baby Okra

Dilek     100g.
$17.99
Naturally sun dried mini Okras from Turkey. Essential for Okra dishes.

Sun Dried Eggplants for Stuffing (~25 pcs)

Oncu     0.5lb.
$8.99
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.

Sun Dried Peppers for Stuffing (~25pcs)

Oncu     0.5lb.
$8.99
Ingredients: Sun Dried Peppers.

Sun Dried Zucchini for Stuffing (~25pcs)

Oncu     0.5lb.
$8.99

Sun Dried Eggplants for Stuffing (~25-30 pcs) -

Dunya Hayat     0.5lb.
$7.49
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.

Sun Dried Peppers for Stuffing (~25-30 pcs)

Dunya Hayat     5lb.
$7.49
25-30 pieces dried peppers for stuffing from Gaziantep region. The peppers are occasionally hot.

Rosehip Tea

Arifoglu     150g.
$11.99
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.

Linden Flower (Ihlamur)

Arifoglu     250g.
$24.99
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.

Linden Flower (Ihlamur)

Arifoglu     50g.
$6.99
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.

Linden Flower Tea (Ihlamur)

Vintage     80g
$8.99
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.

Apple Tea

Arifoglu     170g.
$12.99
Real and natural tea mixes coming from central Anatolia without using any pesticides. Instead of drinking artificial apple teas, why not go for the real one.

Organic Mountain Oregano

Krinos     56g.
$4.99
Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs,[citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lambs meat. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil.