Marjoram is a herb native to the eastern Mediterranean. Although it is widely used in the preparation of sausages, it is not intended solely for that purpose. Its mild, slightly sweet taste can be combined with many other ingredients in herbal mixtures.
NUTRITIONAL VALUES PER 100 g - Calorific value 275 kcal / 1142 KJ - fat 7.0 g - of which saturated fatty acids 0.5 g - Carbohydrates: 20.3 g - of which sugar 4.1 g - protein 12.7 g - fiber 40.3 g - salt 0.2 g
Parsley is one of the most used herbs, especially rich in vitamins. Goes well with marinades, salads, soups.
NUTRITIONAL VALUES PER 100 g - Calorific value 305 kcal / 1276 KJ - Fat 5.5 g - of which saturated fatty acids 1.4 g - Carbohydrates: 23.9 g - thereof sugar 7.3 g - Protein: 26.6 g - Dietary fibre: 26.7 g - Salt: 1.1 g
The bay leaf has a unique, aromatic, slightly bitter taste. Bay leaves are about 5-6 cm long. Bay leaf is traditionally used in soups, marinades, vinegars, stews and oven dishes, potato dishes and game. The whole bay leaf can also create an excellent flavour in fish dishes and desserts.
NUTRITIONAL VALUES PER 100 g - Calorific value 313 kcal / 1310 KJ - Fat 8.2 g - thereof saturated fatty acids 2.1 g - Carbohydrates: 48.6 g - of which sugar 48.1 g - Protein 7.9 g - Dietary fibre 28.3 g - Salt 0.0 g
Thyme is cultivated in southern Europe. It is also native to the Mediterranean region.Thyme has a delicate, tangy aroma and a slightly minty flavour. Often included in spice mixes for poultry and stuffings, it is also commonly used in fish sauces, stews and soups. It goes well with lamb and veal as well as eggs, puddings and croquettes. Thyme is often combined with tomatoes.
The golden brown anise with its sweet smell and taste is used in various savory dishes, but also in drinks. Just think of the typical Greek liqueur ouzo or Turkish raki. Anise is an aromatic herb that gives products a warm character.
NUTRITIONAL VALUES PER 100 g - Calorific value 399 kcal / 1659 KJ - fat 26.0 g - of which saturated fatty acids 1.0 g - Carbohydrates: 30.7 g - of which sugar 29.0 g - Egg white: 6.5 g - Fiber: 7.9 g - Salt: 0.0
Thyme : It is grown in mediterranean region. It is used widely across the globe. It is perfect for meat, salads, pasta and rice dishes. It is especially great for pizza
Thyme is cultivated in southern Europe. It is also native to the Mediterranean region.Thyme has a delicate, tangy aroma and a slightly minty flavour. Often included in spice mixes for poultry and stuffings, it is also commonly used in fish sauces, stews and soups. It goes well with lamb and veal as well as eggs, puddings and croquettes. Thyme is often combined with tomatoes.
Colored Peppercorn: It is obtained by drying pepper plant’s green,black and white berries. It is perfect for meat, poultry, fish,vegetable, pasta, rice dishes and soups.
The sesame comes from South Asia has a nutty taste and is rich in protein. You can best use the sesame for baking (pastries such as Simit, filled dumplings or just add to the muesli).
The Piri Piri spice mix is one of the most famous and popular spice mixes in Europe and in other parts of the world. The spice mix is mostly used to flavor chicken, but there are other uses as well. It gives your dishes taste and flavor.
NUTRITIONAL VALUES PER 100 g - Calorific value 275 kcal / 1142 KJ - fat 9.0 g - of which saturated fatty acids 1.2 g - Carbohydrates: 43.2 g - of which sugar 5.8 g - protein 12.2 g - fiber 19.5 g - salt 15.0 g
Mix de emsara is a premium blend of spices that can be used in many ways. Thanks to the special ingredients, it gives meat, fish and salad dishes the perfect flavor.
Coriander: Nowadays it is used everywhere. Either seed form or ground (powder) version its subtle flavor gives a particular taste to the dishes. It is perfect for meat, poultry, marinades, rice and soup dishes.
Mix de Carne is a meat spice mix that can be used in many ways. Due to the special ingredients, it gives your dishes (e.g. stews with meat, roasts and steaks) the perfect taste. Try it.
Isot is a spice obtained from a pepper called Isot pepper, which is specially grown in Şanlıurfa. The characteristic that distinguishes this pepper from other peppers is that it is quite hot. After harvesting, the isot is dried in the sun without seeds and becomes a spice through various processes. It is a very preferred spice for cig köfte and also comes with dishes like kebabs. Besides cig köfte, it is added to lahmacun, soups and stews (e.g. bean stew) as a colouring and spiciness.
NUTRITIONAL VALUES PER 100 g - Calorific value 412 kcal / 1732 KJ - Fat 19.5 g - of which saturated fatty acids 1.2 g - Carbohydrates: 38.2 g - thereof sugar 0.7 g - Protein: 13.3 g - Dietary fibre: 19.2 g - Salt: 1.3 g
It is a very common and well-known plant. Its unique fresh aroma makes it perfect for anything like cocktails, salads, soups and sauces.
