A Beginner's Guide to Turkish Spices
Spices in Turkish cooking are used not only for heat, but also for acidity, aroma, colour and depth. Start with a small quantity and taste again near the end for a balanced result.
Sumac: tart and fruity
Sumac works well in salads, onion garnishes, yoghurt-based dishes and with grilled foods. Adding it close to serving helps preserve its colour and character.
Chilli flakes and isot
Chilli flakes bring bright heat and colour, while isot can have a darker, roasted and gently sweet character. Start sparingly in soups, kebabs, eggs and sauces.
Cumin: warm and distinctive
Cumin stands out in meatballs, pulses and some vegetable dishes. Its flavour is strong, so use enough to support rather than overpower the other ingredients.
Dried herbs
Mint, oregano and rosemary can be added during cooking or closer to serving, depending on the dish. Prolonged very high heat can reduce their aroma.
Storage
Keep spices tightly sealed in a cool, dry place away from direct sunlight. Decanting a small amount for everyday use can reduce how often a large pack is opened. Always follow the best-before date and storage directions on the package.
Browse the current range in our spice collection.
Frequently asked question
When should spices be added?
Ground spices such as cumin can be added during cooking, while sumac and some herbs work well near serving. Prioritise the recipe and package directions.