Herbs and Spices

  • Country Origin: Turkey
IMAGE 1- TURKISH BAY LEAF – LAUREL LEAVES Turkish Bay leaf is an aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant. Turkish Bay Laurel is also calling by botonical latin name as (Laurus nobilis) Fresh or dried Turkish bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean and Latin American cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. Turkish Bay Leaf spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2% essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking. They are sometimes marketed in powdered form. Bay has been cultivated since the ancient times. Cultivation of Bay Leaves Bay leaf tree was probably first grown in Asia Minor. Today, the laurel tree grows all over the Mediterranean. Turkey is one of the main exporters. Because of its poor resistance to freezes, laurel cannot be grown outdoors in more Northern regions. Contrary to some other originally Mediterranean plants, the common cultivation in medieval monasteries has not lead to more hardy breeds. / IMAGE 2- TURKISH OREGANO Oregano, (Origanum vulgare), also called origanum or wild marjoram, aromatic perennial herb of the mint family (Lamiaceae) known for its flavourful dried leaves and flowering tops. Oregano is native to the hills of the Mediterranean countries and western Asia and has naturalized in parts of Mexico , United States as well as in Turkey. Turkish Oregano is almost identical geography with bay leaf. The herb has long been an essential ingredient of Mediterranean cooking and is widely used to season many foods. Culinary varieties, such as Greek or Italian oregano, have a strong aroma and a warm pungent taste. Ornamental cultivars are typically more bland in flavour and not suitable for cooking. Oregano is usually grown as a small evergreen subshrub in mild climates. Its compact oval leaves are arranged oppositely and are covered with glandular trichomes (plant hairs). The young stems are typically square and hairy and become woody with age. The flowers are small and borne in clusters; they range in colour from white to pink or pale purple. All varieties contain essential oil, the principal components of which are thymol and carvacrol. / IMAGE 3- ROSEMARY Rosemary is subfamily of Bay Laurel Leaves. Botanical Name : Rosmarinus officinalis. Other Common Names : Compass plant, Compass weed, Incensier dew of the sea, Polar plant, Romero, Rosmarin . Habitat : Rosemary is evergreen shrub like plant that belongs the mint family (Lamiaceae). The leaves are slender and look a lot like curved pine needles. They are green on top and grey beneath. The dried herb is brownish green in color. Plant Part Used : Leaves, flowers,stems branches. Commercially, the entire plant is used. An essential oil is extracted from the leaves and flowers by steam distillation. / IMAGE 4- Sage /IMAGE 5- SUMAC The fruits of the sumac plant are ball-shaped, reddish and sour. After the appropriate drying methods, they mixed with table salt and used as spice. The fruits of the Sumac plant are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat. Sumac plant has antioxidant and antimibrobial properties beside that sumac helps to Glycemic Control and Lowered Cholesterol Levels. Sumac is also coming from same family with Bay Laurel Leaves.. / IMAGE 6- Mint / IMAGE 7- Cumin / IMAGE 8- Red Pepper Crushed / IMAGE 9- Thyme / IMAGE 10- Salvia