Flavor of nature
Despite almost every country having its own food culture, they all have one thing in common – adding herbs, spices, and forestry aromatics to foods makes them delicious! Spices and herbs are often used in many cuisines to add flavor to food, provide aromatic finishes, and taking advantage of their benefits complement dishes.
Some spices bring the flavor of the dish to the fore, while others balance the flavors. Herbs are typically used in stews, roasts, casseroles, soups with relatively long cooking time, marinades, and for pickling. Their flavor combines well with other ingredients. Some herbs are primarily used as a flavoring to enhance the taste of pork, lamb, beef, and sausages. The dried leaves can also be used to make herbal tea, which has many health benefits. Today, imagining life without spices is impossible. Spices enhance flavor, help preserve food, and prove to be incredibly healthy. They have always been sought-after products for their miraculous properties. Türkiye is home to 12,000 plant varieties and has incredible potential for aromatic herbs and spices. It is a leader in the export of dried oregano and laurel leaves in the World. At the crossroads of civilizations, Türkiye has long been a hub for trading spices. For millennia, it was the heart of the spice route with the Spice Bazaar in Istanbul functioning as one of the most famous spice hubs in the world. Turkish people use aromatic herbs and spices extensively in their cooking. Dried oregano, dried mint, laurel leaves, allspice, cinnamon, cumin, sumac, and pepper are among the most popular.