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Spices

  

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Cinnamon
 It is used for giving taste and flavor in meals and sweets. Cinnamon especially destroys harmful bacteria in the milk while being used in milky sweets. 

Salt
Food salt has been introduced by Turks in dishes for the first time. It give tastes to food.

Pepper
It is added for giving bitter taste to the food. Pepper is used in most foods.

Clove
In cuisine this strong spice is used in meals prepared from poultry, paste, mutton and sausage. Clove is added to soups and sauces, pickling too.

Mint
Mint can be added in salads and meals for giving good flavor and different taste in dried or fresh conditions. Mint tea can be drunk after meals for improvement of digestion.

Anise
It is added mostly to sweets, especially to flat cake (gogal). It gives pleasant aroma and taste.

Sumak
It is used for giving a sour taste to flour foods.

Yellow ginger
It is added for giving colour to foods. It is used mostly in meat meals. 

Vanillin
It is used especially in the sweets, has the special aroma.

Caraway
Fruit of the caraway is used in bakery, confectionery and canning industry like species.

Saffron
It is the kind of valuable plant. It is used mostly in the plov. It gives colour and taste.

Ginger 
Ginger is used widely as aromatic spice in the food industry. It is added especially in sweets. 



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