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.
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