Türkiye has a rich culinary culture, and herbs and spices play a big part in its past. The Silk Road is often referred to as the Spice Route, and it connected the East to the West. It was an ancient trading route that ran right through Anatolia so understandably, those residing along it were influenced by the passing tradesmen and their goods over time.
Türkiye is known for its herbs and spices, and a fabulous array is available from places like the Spice Bazaar in Istanbul and specialist farmers and suppliers. Many of the spices we use today were first introduced to Anatolia and Europe via the Silk Road. Senem and the provisions team are often asked to supply top-quality ingredients for chef, so here’s a look at a few of the most popular spices in Türkiye.
Post Highlights
THE MOST POPULAR SPICES IN TURKEY
Red Pepper Flakes (Kirmizi Biber)
A natural painkiller and immune booster, red pepper flakes or kirmizi biber as it’s known in Türkiye, adds a healthy kick to most meals. The best red pepper flakes are not roasted but sun-dried then crushed. They are a mix of sweet and hot red peppers that add depth to many dishes including stews, casseroles, soups and kebabs, and they are also great sprinkled on chipped potatoes or on top of a yoghurt based meze.
Turkish Bay Leaves (Defne)
Those with a trained palate will recognise the subtle flavour differences created by using quality herbs and spices. Turkish bay leaves are considered the best bay leaves around by many chefs. The taste is more complex and subtle than the Californian domestic bay found in many international stores. Turkish bay adds a welcome, slightly sweet astringency to many dishes, and they are perfect for use in casseroles, soups and slow-cooked dishes.
Wild Thyme (Kekik)
The delightful scent of wild thyme fills the summer air on a walk through coastal Türkiye’s ancient pastures, forests and hillsides. Turkish wild thyme is different from other common varieties, distinguished by its oval leaves perfectly placed in sets of two, and its aromatic purple flowers. Thyme is one of the staple herbs used in Turkish cooking, and quality dried whole or crushed wild thyme is widely available from spice traders and specialist stores throughout Türkiye.
Sumac (Sumak)
Sumac, with its distinct lemony flavour, is a popular spice in Türkiye. Not to be confused with North American poison sumac, Turkish sumac mainly comes in dried powder form. It is lovely used in salad dressings, rubbed into onion in a traditional bean salad (piyaz), or used in a rub for grilled meat or fish. Sumac creates a decidedly Ottoman or Middle Eastern flavour and is a vastly underused and underrated herb in Europe and the West.
Za’atar (Zaatar)
Rather than one spice, za’atar is a mix used throughout North Africa, the Middle East and southern Türkiye. The blend is complex and adds a real depth of flavour to meat, chicken and vegetable dishes. Thyme, sesame seeds, cumin, nigella seeds, and sumac are generally the base, and the flavour za’atar gives is complex and unique. Turkish chefs often serve bread with a dipping sauce of a little za’atar and quality oil, or season chicken or turkey with a spice rub using this flavoursome addition.
Saffron (Safran)
Saffron is considered one of the most expensive spices in the world. Thankfully, this rare spice is harvested in places like Safranbolu, meaning the quality and price of saffron in Türkiye is superb. Saffron crocus flowers are pale purple, and it is the dark red thread-like stigmas that are the herb. It has been used for centuries as a medicinal plant, and it’s a great addition to meals due to its taste, antioxidant and mood-boosting properties.
Allspice (Yenibahar)
Allspice in Türkiye is known as yenibahar, meaning “new spice”. It contains a blend of cloves, cinnamon and nutmeg and is generally used to jazz-up rice, stuffed vegetables, grilled meat or kebabs in Türkiye. Although it’s simple to blend your own allspice using the basic herbs, it can be tricky getting the balance right, and why go to the trouble when the Turkish mix available from the better suppliers is excellent.
Cumin (Kimyon)
Home cooks and chefs worldwide use the warm, earthy flavour of cumin, and Türkiye is no exception. Cumin is a primary herb here used in many Turkish dishes, and it adds flavour to soups, stews, and ground meat. It is a popular spice in Türkiye and one used for its health-boosting properties dating back to the Anatolians as it’s believed to aid digestion and even reduce gas in infants.
We hope this has given you a brief overview of just a few of Türkiye’s popular spices. If you would like to know more about Turkish cuisine, culture and locations, please look at our BLOG. If you would like to order provisions for your yacht, please CONTACT US.
