Turkish Vegetable Seasoning Blend (Sebzeli Çeşni) – All-Purpose Bouillon Cube Alternative

Turkish vegetable seasoning blend, known in Turkey as sebzeli çeşni or "tuzot," is the one jar that lets you skip stock cubes and powdered bouillon. It is a ground mix of dried vegetables and spices made by Tuğba Kuruyemiş in Aydın, Turkey, built to season a whole dish from a single spoon. What is inside: dried carrot, onion, turnip, dill, kapya (sweet red) pepper, black pepper, parsley and mint, blended with starch, salt and sugar. The result is a rounded savory-vegetable flavor with a gentle sweetness from the carrot and red pepper and a fresh herbal lift from the dill, parsley and mint. It is produced to the Turkish Food Codex spice standard, with origin in Turkey. How to use it (the part most people want): treat one tablespoon as roughly the seasoning power of a stock cube. For about one liter of soup, stew or cooking water, stir in around one tablespoon (about 20 g) and add it toward the end of cooking so the herbs stay aromatic. Because the blend already contains salt, taste before you add any more. Where it shines: - Soups and broths – vegetable, lentil, chicken or tomato - Rice and pilaf – one spoon in the cooking water flavors the whole pot - Stews and casseroles – meat or vegetable, olive-oil or tomato based - Pasta and sauces – stir into the sauce instead of a bouillon cube - Meat – a dry rub or marinade base for chicken, beef and lamb - Potatoes and roasted vegetables – sprinkle before baking or frying - Köfte, meatballs and purées – for an instant savory base Think of it as a kitchen shortcut from Turkish home cooking: instead of measuring out separate jars of herbs and a salty cube, you reach for one spoon and the dish tastes finished. Keep it sealed in a cool, dry place. Available in 250 g, 300 g and 500 g.