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

Vocabulary - Main Turkish Spices

Dear Turkish learners,

Spices are part of the culture in Turkey. In this lesson you will learn the vocabulary of the main spices used in Turkish cuisine.

After mastering this lesson, these related pages might interest you: Nature, Feelings and Emotions, Count to 10 & How to Say Good Bye.

Spices in Turkey

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

• The climate: 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: 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.
• 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 where the spice trade is highly developed.

Vocabulary

Learn the Turkish words for the main spices that you will encounter in Istanbul markets for example:

ENGLISH	TURKISH	PRONUNCIATION
THYME	KEKİK
MINT	NANE
RED PEPPER	KIRMIZI PUL BİBER
BLACK PEPPER	KARABİBER
SUMAC	SUMAK
CINNAMON	TARÇIN
TURMERIC	ZERDEÇAL
GINGER	ZENCEFİL
NUTMEG	KÜÇÜK HİNDİSTAN CEVİZİ
SESAME	SUSAM
BLACK SEED	ÇÖREK OTU
POPPY	HAŞHAŞ
CUMIN	KİMYON
CLOVE	KARANFİL
COCONUT	HİNDİSTAN CEVİZİ
LEAVE OF DAPHNE	DEFNE YAPRAĞI
ROSEMARY	BİBERİYE
CURRY	KÖRİ
CORIANDER	KİŞNİŞ
SAFFRON	SAFRAN
CARDAMOM	KAKULE
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.

Videos

Turkish spices

Turkish cuisine is a particularly spicy cuisine enhanced by different spices that make this kitchen a delight for our taste buds.

Exploring The Turkish Spice Market

On this episode, we're going to do a deep dive into spices, including taking you on a trip to the famous Turkish spice market.

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