Allspice (Yenibahar): It is the dried, unripe berry. It tastes of a mixture of cinnamon, nutmeg and cloves. Allspice complements beef, pork, chicken, sausages, meatballs and various cakes and stewed fruit. It is good for appetite and constipation.


Aniseed (Anason): The seeds have been used widely in cooking. The "oil of anise" is often used in artificial licorice, and gives its distinctive taste to liqueurs such as raki. Anise is used in many processed foods and in cough medicines.


Basil (Fesleğen): Basil is a herb strongly associated with Italian cooking. It complements - tomatoes (cooked or as a salad), green vegetables, salads, soups, eggs, fish, cheese, lamb, pizza and pasta sauces.


Bay leaves (Defne): Bay leaves add extra flavor to stew, casseroles, minced meat dishes, fish, poultry, and some kinds of pickles.


Black Pepper (Karabiber): Black pepper is obtained from the unripe green berries of a tropical vine, which become black when they are dried in the sun. They have a warm pungent slightly nutmeg flavor and a hot, biting taste. You can sprinkle into all savory dishes at the end of cooking or at the table. Freshly ground pepper is more aromatic than packaged powders.

Celery Powder (Kereviz Tozu): Used in pickling, vegetables, salad dressings, soups (consommé and fish), sauces (for game and fish) and tomato items.


Cinnamon -stick (Tarçın-çubuk): Cinnamon is the pealed and curled inner bark of a tropical evergreen tree. It has a warm, sweet, woody aroma and it complements some cakes, biscuits, puddings and in some beverages such as boza and sahlep.


Cinnamon - powder (Toz Tarçın): Cinnamon is the pealed and curled inner bark of a tropical evergreen tree. It has a warm, sweet; woody aroma. Cinnamon in the ground form is also used in baked dishes, with fruits and in confections besides the food where stick cinnamon is used.


Cloves (Karanfil): Cloves are the dried, buds of a small evergreen tree. They have a strong sweet, pungent flavor. It is either used in grains or in ground to season stewed fruit, sweets, sorbets, cakes, and ice cream. It is also used together with onion in some meat dishes. Cinnamon also gives a great taste to apple.


Coriander seed (kişniş): Coriander seed has a mild, sweet, slightly pungent, citrus-like flavor and complements pork, curries, Middle Eastern dishes, vegetables, stewed fruit, chutney, pickles, cakes, biscuits, lentils.


Cress (Tere): The leaves of cress are usually used to make salad and also used to decorate the service plates.


Cumin (Kimyon): Cumin is usually used in ground form and used in meatballs, some meat dishes and in process of faggot in Turkish Cuisine.


Currant (Kuşüzümü): The berries are used in pilav, dolma and in some puddings.


Curry powder (Köri): It is not a singled spice but a blend of spice such as cumin, pepper, turmeric, coriander seed, cloves, ginger. Curry powder is used with beef, chicken, lamb, and shrimp in making curries.


Dill (Dereotu): Dill is the most favorite fresh herb after parsley. It is used in salad variations and dishes with olive oil. It is used to flavor baby cucumbers in pickling. Dill is an excellent herb for digesting problems and to relieve mild bowel disorders in general.


Frenk fesleğeni: It is a tropical herb and has excellent compliance with tomatoes. It is also used in dishes with eggplant and pepper.


Funnel - black cumin (Çörekotu): It is used over some biscuits and breads during the baking process. It can also be used in salads.


Garden Rocket (Roka): It is usually used for salad or together with fish either fried or grilled. Moreoever rocket is used in decorating the service plates.

Garlic powder (Toz Sarımsak): Garlic powder can be used with vegetables (eggplant, tomatoes, spinach, beans, cabbage and potatoes), meat (beef, veal, kebap, faggot and sausages), soup (fish), barbecue sauces, salads and salad dressings, stews, sauces with yoğurt or cheese and marinades.

Ginger (Zencefil): Ginger is one of the most popular of the hot-tasting spices and is obtained from the root of a plant, which is indigenous to southern China. It is usually used in sarbot, soft drinks and liqueur processes.


Mahaleb (Mahlep): It is the kernel of a species of wild cherry, which grows everywhere in Turkey and has an almond and slightly bitter taste (but no prussic acid). It is used to flavor pastries, cakes and puddings.


Mint (Nane): Classified as a carminative herb, peppermint has been used as a general digestive aid and employed in the treatment of indigestion and intestinal colic Mint has a strong refreshing flavor which adds an extra dimension to both sweet and savory dishes. Mint complements - lamb, veal, rabbit, new potatoes, peas, vegetables, salads, tomatoes, soups, jelly, fresh fruits


Nutmeg (muskat): The seed is used. It has an aromatic taste and since it is very tough muskat is usually sold in grated form.


Onion salt (Toz Soğan): It is obtained from fresh onion, which is dried with special processes. It is used on hamburgers, steak, chicken, pork and seafood before grilling or broiling. You can also add to spaghetti sauce, marinates, oil and vinegar dressings or mix into salads and meat loaf.


Paprika -hot (Pul Kırmızı Biber): Paprika is a deep red, slightly earthy flavored spice made from the dried hot pepper. Paprika complements - pork, chicken, veal, vegetables, potatoes, cheese and egg dishes.


Paprika (powder): It is a deep red spice made fromm the dried and ground sweet and hot fresh pepper. It complements chicken, veal, vegetables, potatoes and egg dishes and in most dishes of Southern Anatolia cuisine.


Parsley (Maydanoz): Parsley is probably the most popular and versatile herb available. It has a very mild, fresh flavor. Parsley complements lamb, chicken, ham, casseroles, fish, vegetables, salads, egg and cheese dishes, soups and sauces.


Pine nut (Dolmalık Fıstık): Especially used in preparing the stuffing (dolma) such as grape leaves, cabbage and pepper.


Rosemary (Biberiye): Rosemary is the small, hard, needle-shaped leaf of a small evergreen shrub. It has a distinctive pinewood aroma and a strong bittersweet flavor. Rosemary complements lamb, pork, chicken, oily fish, game, tomato sauce, vegetables, soups, marinades.


Saffron (Safran): Saffron has a unique and distinctively pungent, honey like flavor and aroma and gives a yellow color to the dish when added. It is used on rice, chicken, some fish and seafood and on puddings and rice puddings. "Zerde" is a Turkish rice pudding made by saffron.


Sage (Adaçayı): The leaves of this very common kitchen herb are used in medicine as well as in cooking. It is mostly grown on Aegean region where it is also brewed like tea.. Its strong, fresh flavor makes it a popular culinary herb, but it has always been well known for its medicinal properties. Sage complements pasta, pork, veal, game, poultry, sausages, vegetables, salads, stuffing, and coatings.


Sumac (Sumak): The plant is a member of the cashew family; it grows in Mediterranean countries, and the ground berry is used in salad dressings and to flavor meats, rice dishes and kebabs.


Sesame seeds (Susam): Sesame is the nutty flavored seed of the fruit pod of a tropical tree. Sesame Seeds are used over "simit" and like pastries and when making "tahin".


Tarragon (tarhun): The long narrow leaves of tarragon have a strong, spicy, anise flavor. Tarragon complements chicken, fish, veal, lamb, salads, sauces, vegetables, soups, and mayonnaise.


Thyme (Kekik): Thyme is a small, woody-stemmed plant with tiny gray-green leaves. Thyme complements grilled chicken, lamb and beef, offal, vegetables, fish, cheese, soups, stews, and casseroles.


Vanilla (Vanilya): Vanilla is a long, slender, black seedpod. It has a sweet aroma and taste and is one of the world's most popular flavorings for sweet dishes. Vanilla complements cakes, puddings, cream, ice cream, rice puddings, pancakes, and custard. .


White Pepper (Beyaz Toz Biber): White Pepper is obtained from the small dried berry of the vine Piper nigrum., the berry is picked when fully ripe. The outer layer of skin is removed, leaving the dried, grayish-white kernel. It has a milder, more delicate flavor than Black Pepper. White Pepper is used whole in pickling spices and marinades. Ground White Pepper is used in light colored foods such as sauces and soups.