{"title":"Whole Spices \u0026 Herbs","description":"\u003cp\u003eWhole seeds, pods and dried leaf herbs — peppercorns, cloves, nutmeg, oregano, dried mint and whole chilli.\u003c\/p\u003e","products":[{"product_id":"sumac-grain","title":"Whole Sumac Berries — Uncrushed Sumac Grain for Cooking \u0026 Salads","description":"\u003cp\u003eWhole sumac berries are the uncrushed, dried fruit of \u003cem\u003eRhus coriaria\u003c\/em\u003e, the sumac shrub native to the Mediterranean basin and southeast Anatolia. Turkey is the world's primary commercial source, harvesting the clusters by hand in autumn when the berries are at peak ripeness — deep crimson, slightly fuzzy, roughly peppercorn-sized.\u003c\/p\u003e\n\n\u003cp\u003eThe whole-berry format is a deliberate choice for serious cooks. Once sumac is ground, its volatile acids — the compounds that give it a bright, concentrated sourness reminiscent of lemon but richer — begin to oxidise and fade. Keeping the berry intact until the moment of use preserves those aromatic oils. Crack a small batch between two spoons or pulse briefly in a spice grinder right before cooking, and the difference in intensity compared to pre-ground powder is noticeable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to use it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCrack and sprinkle over fattoush, tabbouleh, and chopped salads — sumac's tartness replaces or reduces the lemon juice\u003c\/li\u003e\n  \u003cli\u003eFinish grilled chicken, kebabs, lamb chops, and fish fillets with a generous pinch after plating\u003c\/li\u003e\n  \u003cli\u003eStir into hummus, labneh, or yogurt dips with olive oil\u003c\/li\u003e\n  \u003cli\u003eAdd whole to slow-cooked lamb stews, lentil soups, or rice pilafs in a small muslin bag — remove before serving once the tartness has infused into the broth\u003c\/li\u003e\n  \u003cli\u003eUse in za'atar spice blends (sumac, dried thyme, sesame seeds, salt)\u003c\/li\u003e\n  \u003cli\u003eCrack and mix into vinaigrettes and marinades as a citrus-free souring agent\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eSourced from wild-harvested shrubs growing across the Aegean coast and southeastern Anatolia — regions that produce sumac with high acid concentration and a clean, complex tartness. Available in 100 g, 250 g, and 500 g to suit occasional home use or regular kitchen demand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep in an airtight container, away from light and moisture. Whole berries hold their potency considerably longer than ground sumac, which begins losing volatility within months of grinding.\u003c\/p\u003e","brand":"Aktarloji","offers":[{"title":"100 Gr.","offer_id":46914975957279,"sku":"","price":7.95,"currency_code":"USD","in_stock":true},{"title":"250 Gr.","offer_id":46914976153887,"sku":"","price":11.95,"currency_code":"USD","in_stock":true},{"title":"500 Gr.","offer_id":46914976186655,"sku":"","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/sumak-32.webp?v=1696180259"},{"product_id":"dry-ment","title":"Dried Mint (Nane) – Tuğba Kuruyemiş Rubbed Turkish Mint, 160g–500g","description":"Dried mint — nane in Turkish — is one of the quiet workhorses of the Turkish spice shelf, and this is the rubbed kind: leaves dried and crumbled fine, deep sage-green, releasing their aroma the moment they hit warm butter or hot water. The 160 g pack is from Tuğba Kuruyemiş, a well-known Turkish kuruyemiş house, packed in Aydın under its Feliz Baharat spice line and produced to the Turkish Food Codex spice standard. The 250 g and 500 g sizes are the same rubbed Turkish dried mint in bulk for kitchens that go through it fast.\n\nIf you cook Turkish food, you already know where this goes. Yayla çorbası — the yogurt and rice soup — gets its signature finish from dried mint sizzled briefly in melted butter and poured over the pot. Mantı is served under garlicky yogurt with that same mint butter. It goes into çoban salata, lentil soups, börek fillings, and köfte mixes. In Levantine kitchens it seasons fattoush, tabbouleh, labneh, and yogurt-mint sauces; in the Gulf it flavors laban drinks and rice dishes, and a pinch steeped in a glass of black tea makes the mint tea poured across the region. Western cooks use it where fresh mint would wilt: in marinades, dressings, roast lamb rubs, and slow-cooked dishes where dried mint's concentrated, slightly earthier flavor holds up better than fresh.\n\nFor tea, steep about a teaspoon per cup in just-boiled water for 3–5 minutes, alone or with black tea and sugar. In cooking, add it near the end of cooking or bloom it in fat — long boiling dulls the aroma. Store the pack sealed in a cool, dry cupboard, away from light, and the color and fragrance keep for months.","brand":"Tuğba Kuruyemiş","offers":[{"title":"160 Gr Tugba Kuruyemis","offer_id":46917132189983,"sku":"","price":4.95,"currency_code":"USD","in_stock":true},{"title":"250 Gr.","offer_id":46917132222751,"sku":"","price":8.5,"currency_code":"USD","in_stock":true},{"title":"500 Gr.","offer_id":46917132255519,"sku":"","price":12.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/nane.webp?v=1696236982"},{"product_id":"oregano-turkish-za3tar","title":"Turkish Oregano (Kekik) – Pure Dried Za'atar Herb for Manakish \u0026 Pizza","description":"\u003cp\u003ePure dried Turkish oregano (kekik) — strong, aromatic, single-herb leaf with nothing added. This is the same dried herb that Arabic-speaking kitchens call za'atar (زعتر), so if you are searching for za'atar to bake manakish or to dip bread, this is the leaf you want. One honest note up front: this pack is 100% pure dried oregano, not the prepared za'atar spice blend. The blend you buy ready-made is this herb mixed with sumac, toasted sesame, and salt; here you get just the herb, so you can sprinkle it as-is or build your own blend exactly how you like it.\u003c\/p\u003e\n\u003cp\u003eTurkey is the heart of the oregano world — it supplies the majority of the oregano traded globally, and the wild İzmir-type kekik from its Aegean and Mediterranean hills is prized for an aroma that is noticeably more pungent and savory than mild supermarket oregano. The leaves are dried, not powdered, so they keep their deep green color and release a warm, peppery, slightly minty scent the moment you rub them between your fingers.\u003c\/p\u003e\n\u003cp\u003eHow to use it: stir it into olive oil with a pinch of salt for the classic bread dip, or spread that same oil-and-herb paste over flatbread dough for za'atar manakish before baking. It is a workhorse on meat and chicken — rub it onto lamb, kofta, grilled chicken, and fish — and it lifts tomato sauces, pizza, soups, lentils, roasted vegetables, salads, and white cheese. A little goes a long way; add it early in cooking so the heat draws out the aroma, or finish a dish with a fresh pinch.\u003c\/p\u003e\n\u003cp\u003eIngredients: 100% dried oregano (Origanum \/ kekik). No salt, no additives, no fillers — just the herb. Available in 114g, 228g, and 500g packs. Store in a sealed container in a cool, dry place away from direct sunlight, and keep it closed between uses to hold the aroma.\u003c\/p\u003e","brand":"Tuğba Kuruyemiş","offers":[{"title":"114 Gr Tugba Kuruyemis","offer_id":46917233934623,"sku":"","price":6.95,"currency_code":"USD","in_stock":true},{"title":"228 Gr Tugba Kuruyemis","offer_id":46917233967391,"sku":"","price":11.5,"currency_code":"USD","in_stock":true},{"title":"500 Gr Arigoglu .","offer_id":46917234000159,"sku":"","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/oregano34.webp?v=1696239282"},{"product_id":"cloves","title":"Whole Cloves (Karanfil) – First-Grade Dried Clove Buds, 3 Sizes","description":"Whole dried clove buds (Syzygium aromaticum) — the small, nail-shaped flower buds that carry one of the most concentrated aromas in any spice rack. These are first-grade whole cloves, sorted as intact buds with the round head still attached, which is what you want: an unbroken clove keeps its volatile oils sealed inside until you cook with it, so it stays aromatic far longer than pre-ground clove powder. Grind a few just before baking and the difference is immediate.\n\nWhole cloves work across almost every kitchen tradition. In Gulf cooking they are a core whole spice in kabsa and machboos rice, dropped into the pot alongside cardamom pods, cinnamon and dried lime, and a few buds are often added to the dallah when brewing Arabic coffee. In Turkish kitchens, karanfil flavors fruit compotes (hoşaf), quince dessert, aşure and spiced sherbet — usually just a handful of buds simmered with the fruit and removed before serving. Indian and South Asian cooks toast them whole for biryani and grind them into garam masala. In the US and Europe, whole cloves stud the holiday ham, simmer in mulled wine and apple cider, and pair with orange peel in pomanders. A little goes a long way: 4–6 whole buds are enough to perfume a full pot of rice or compote.\n\nCloves are native to Indonesia's Maluku Islands and have moved along trade routes for centuries — which is why the same small bud shows up in Saudi kabsa, Turkish compote and American gingerbread. Long valued in traditional practices as well, though here the point is simple: deep, warm, slightly sweet spice flavor from an intact bud.\n\nAvailable in 100g, 250g and 500g resealable sizes — start small for occasional baking, or choose 500g if cloves go into your rice pot weekly. Store airtight, away from light and heat; whole buds hold their strength for years.","brand":"Astera","offers":[{"title":"100 Gr.","offer_id":46917254316319,"sku":"","price":5.95,"currency_code":"USD","in_stock":true},{"title":"250 Gr.","offer_id":46917254349087,"sku":"","price":11.95,"currency_code":"USD","in_stock":true},{"title":"500 Gr.","offer_id":46917254381855,"sku":"","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/5dff39de-3570-4bf0-81de-fa3a9e255a5e-672d5e.webp?v=1696239900"},{"product_id":"hayfene-premium-ground-nutmeg-40g-rich-natural-flavor","title":"Ground Nutmeg 40g - Premium Whole-Seed Spice, Natural","description":"\u003cp\u003eGround nutmeg is the finely milled seed of the nutmeg tree (\u003cem\u003eMyristica fragrans\u003c\/em\u003e), an evergreen native to the Banda Islands, the Spice Islands of Indonesia. It is the same seed long traded across the Mediterranean and the Middle East, ground here into a fine brown powder ready to use straight from the jar.\u003c\/p\u003e\u003cp\u003eThe flavor is warm, sweet, and lightly woody, with a faint clove-like edge and a gentle bitterness that rounds out as it cooks. A little goes a long way, which makes a 40 g jar last through many dishes.\u003c\/p\u003e\u003cp\u003eNutmeg works in both sweet and savory cooking. Stir it into cakes, cookies, rice puddings, custards, and spiced drinks, or pair it with apples, pears, and pumpkin. On the savory side, it lifts creamy and dairy-rich dishes: bechamel and cheese sauces, mac and cheese, mashed potato, spinach, and gratins, and it adds warm depth to soups, stews, lamb, and ground-meat fillings. Add it near the end of cooking so its aroma stays bright.\u003c\/p\u003e\u003cp\u003eThis nutmeg is 100% natural with no preservatives or additives, vegan and plant-based, and not irradiated. It is packed in a glass shaker jar with a sealing cap, so you can measure a pinch directly over the pan or the mixing bowl.\u003c\/p\u003e\u003cp\u003eFor the longest shelf life, keep the jar closed in a cool, dark cupboard away from heat, sunlight, and steam. Avoid storing it above the stove. Sealed and kept dry, ground nutmeg holds its aroma well over time. Note: nutmeg is distinct from mace, which comes from the lacy red covering around the same seed and tastes sharper.\u003c\/p\u003e","brand":"Hayfene","offers":[{"title":"Default Title","offer_id":50935095623967,"sku":"","price":8.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/1_org_zoom_71_6598b281-bf08-463e-8a26-11119d9e48fd.webp?v=1747862586"},{"product_id":"dried-hot-chili-peppers","title":"Extra Hot Dried Turkish Chili Peppers — Whole Atom Biber Pods","description":"Whole dried atom biber — the small, thin-skinned chili Turkish cooks reach for when a dish needs serious heat. In Turkey these pods are sold under names like \"zehir acı\" (literally \"poison hot\"), a folk label for the hottest grade of dried pepper, and they are most associated with the spice markets of southern Turkey, particularly the Gaziantep region. Each pod is long, slender, and deep red, sun-dried whole with the stem on, so the seeds and inner membranes — where most of the heat lives — stay intact until you decide to use them.\n\nWhole pods give you control that pre-ground flakes cannot. Toast them for a minute or two in a dry pan until fragrant, then crumble them over kebabs, lentil soup, or eggs for a fresher, sharper heat than anything from a jar. Drop one or two whole pods into a simmering stew, bean dish, or pot of pickles and pull them out when the heat is where you want it. Soak the pods in hot water for about 20 minutes to soften them, then blend into pastes, marinades, or sauces. Steep them gently in warm oil for a homemade chili oil, or grind toasted pods into your own coarse pepper flakes — the Turkish pul biber style — milled the day you cook with them.\n\nThis is the whole-pod counterpart to ready-made hot pepper flakes: same family of flavor, but you do the toasting and grinding, and the pepper rewards you with brighter aroma and cleaner burn. A little goes a long way; start with one pod and adjust.\n\nIngredients: 100% dried hot chili peppers. No additives, no preservatives. Store in an airtight container away from light and humidity. Available in 100 g, 500 g, and 1 kg sizes.","brand":"Astera","offers":[{"title":"100 gr","offer_id":51288068784415,"sku":null,"price":5.95,"currency_code":"USD","in_stock":true},{"title":"500 gr","offer_id":51288068817183,"sku":null,"price":17.95,"currency_code":"USD","in_stock":true},{"title":"1000 gr","offer_id":51288068849951,"sku":null,"price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/imgi_62_1_org_zoom.jpg?v=1759946356"},{"product_id":"hayfene-premium-nutmeg-40g-rich-natural-flavor","title":"Whole Nutmeg (Muskat) — Whole Seeds for Fresh Grating, 40g Jar","description":"These are whole nutmeg seeds, not pre-ground powder — the small, hard, oval kernels you grate fresh, a few strokes at a time, straight into whatever you are cooking. Nutmeg is the seed of the Myristica fragrans tree, a warm, sweet-savoury spice that has been traded since antiquity from its original home in the Banda Islands of Indonesia. Keeping it whole is the whole point: a nutmeg seed holds its aromatic oils locked inside until you grate it, while ground nutmeg starts fading the day it is milled. Cooks who care about this keep a whole seed and a small grater for exactly this reason.\n\nThe difference on the plate is real. Freshly grated nutmeg is roughly three times more aromatic than the pre-ground kind, so a tiny amount goes a long way — often a quarter teaspoon does the work a full teaspoon of stale powder cannot. Whole seeds also keep their flavour for years when stored cool and dry, where a jar of ground nutmeg can turn flat within months. You are buying flavour that waits for you.\n\nWhere it shines: grate a little into béchamel, cheese sauce, mashed potato or creamed spinach, where nutmeg has a quiet way of rounding out dairy and cutting richness. It belongs in custards, rice pudding, cakes, cookies and spiced pumpkin or carrot bakes, and a light grating lifts hot chocolate, chai, mulled drinks and warm milk before bed. A pinch also deepens slow-cooked meat, kofta, sausage and tomato sauces. Start small — nutmeg is potent, and a few passes over the grater is usually enough.\n\nThis is plain, natural nutmeg with nothing added: no preservatives, no additives, and it is suitable for vegetarian and vegan cooking. It comes in a glass shaker jar that keeps light and air out, so the seeds stay aromatic between uses. To grate, run a seed across a microplane or a dedicated nutmeg grater; the firm kernel makes this easy, and the warm scent tells you the moment it is fresh.","brand":"Hayfene","offers":[{"title":"Default Title","offer_id":51426970534175,"sku":null,"price":6.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0815\/0155\/2927\/files\/shopping_4_47bed576-7e39-4ca8-bac7-c4f0d242668d.webp?v=1764352307"}],"url":"https:\/\/bturkish.com\/collections\/whole-spices-herbs.oembed","provider":"BTurkish","version":"1.0","type":"link"}