Language/Turkish/Vocabulary/Spices-commonly-used-in-Turkey

Hello everybody,

In today's lesson you will learn about SPICES COMMONLY USED in Turkey.

Spices in Turkey

There are various factors that make Turkey the land of spices:

• The climate has something to do with it. Turkish spices are rich in flavor thanks to their high exposure to sunlight. Likewise, the 4 seasons are well marked during the year, which makes it possible to cultivate different types of spices.
• Culture is also responsible for the development of spices in Turkey. Indeed, spices are widely used in oriental and especially Turkish dishes. In addition, the Turks innovate a lot in terms of spice mixes, which contributes to their notoriety in this sector.
• The geographical location. Indeed, Turkey is at the crossroads of the world, in fact many spices pass through these lands, although they do not all come from the continent. However, this allows spice wholesalers to buy large quantities and then resell to retailers.
• Finally, Istanbul is a gateway to Europe and Asia in fact, it has a role of geographical and commercial intermediary.

Vocabulary

ENGLISH	TURKISH
THE THYME	KEKİK
THE MINT	NANE
THE RED PEPPER FLAKES	KIRMIZI PULBİBER
THE BLACK PEPPER	KARA BİBER
THE SUMAC	SUMAK
THE CINNAMON	TARÇIN
THE TURMERIC	ZERDEÇAL
THE GINGER	ZENCEFİL
THE NUTMEG	MUSKAT
THE SESAME	SUSAM
THE BLACK SEED	ÇÖREKOTU
THE POPPY	HAŞHAŞ
THE CUMIN	KİMYON
THE CLOVE	KARANFİL
THE COCONUT	HİNDİSTAN CEVİZİ
THE LEAVE OF DAPHNE	DEFNE YAPRAĞI
THE ROSEMARY	BİBERİYE
THE CURRY	KÖRİ
THE CORIANDER	KİŞNİŞ
THE SAFFRON	SAFRAN
THE CARDAMOM	KAKULE
THE SAGE	ADAÇAYI

Chilli or Biber

In Turkey, chilli is king. You will find all kinds of "açi or tatli" peppers (hot or sweet), red peppers or Kırmızı Biber fresh, in flakes, powder or flakes. There are also yellow and green peppers, thin, elongated, for stuffing, fleshy...

Sumac or Sumak

Sumac is a decorative shrub adorned with very astringent leaves. Its fruits form clusters of red berries which are harvested and then dried. Its taste is very slightly vinegary and can replace a dash of lemon in a recipe.

Kofte spices

Kofte spices are designated by a mixture of different spices, among others, cumin - coriander - chilli, this mixture works wonders with most meats. There may also be in this mixture black pepper, fenugreek, cloves... The Turks are big fans of koftes, these delicious meatballs that they decline in all ways.

Thyme from Anatolia or Turkiye Kekik

This is a different variety from that grown in Provence which has a unique fragrance. This herb flavors grilled vegetables and all kinds of meat. It can also be added to "fasulye", chickpeas or even to lentil soup.

Turkish mint or Nane

Turkish mint has an intense fragrance that will charm all mint lovers, and even those who are not. This makes it the ideal addition to garlic dishes. Add to these two spices a little lemon juice and olive oil and you will have a succulent marinade for grilling. Mix mint with plain yogurt and accompany your Turkish dishes such as caçik, mezze... You can use it as an infusion or with tea, and you can also use it to prepare a delicious cold drink for summer!

Fenugreek

Fenugreek is known to make you fat. It is therefore useful for people wishing to gain weight. For its galactogenic virtues, it is also known to inflate the chest and breasts. Some women therefore use fenugreek seeds to increase the size of their breasts. It is also recommended for people with baldness and hair loss. Be careful however, the body odor becomes very unpleasant with the intake of fenugreek :(

Tarragon from Anatolia or Turkiye Tarhun Otu

Its fresh and aniseed flavor works wonders in poultry dishes and it is excellent with white fish of all kinds. Anatolian Tarragon is a tarragon like you will rarely see, extremely fragrant, fruity, its aroma is slightly reminiscent of apple. Put it in your leek soups, celery remoulade or simply in a vinaigrette for a green salad.

Turkish Oregano or Turkiye Güvey Otu

Oregano is used in many cuisines throughout the Mediterranean region, from Provence to Turkey. We cannot do without it in the preparation of a tomato sauce with spaghetti or even a Neapolitan pizza. Remember to add it to your favorite soups: with green vegetables, minestrone... Oregano also has great affinities with vegetables and cabbage-based dishes.

Nigella or Çörek Otu

Used whole, browned in Indian dishes or breads from the Middle East and especially in Turkey, but is also used in oil, nigella oil which is excellent for people suffering from skin (psoriasis, acne, eczema...). In Ayurvedic medicine, it is found under the name of Kalinji oil which has many therapeutic properties. It brings crispness and flavor to the recipe.

Mastic or Damla Sakiz

Mastic is a yellowish resin that comes in the form of small crystals with the smell of pine. It is collected naturally or by incision in the trunk of lentisk-pistachio tree, a shrub very widespread in the Mediterranean maquis. It brings a delicate and resinous flavor and gives recipes a freshness that can remind mint.