Traditional Turkish cuisine has a wide-ranging flavor that is known in the world for its richness. Details such as the ingredients used in cooking, cooking techniques and sauces are also the reasons that make Turkish dishes delicious for everyone. However, the most magical aspect of Turkish cuisine is its hidden spices.
The herbs and spices we use in our kitchens not only give the food a wonderful aroma, but are also medicinal. Here are the most popular herbs and spices you can find in Turkish cooking.
1. MİNT
Mint is one of the spices with the most antioxidant power. It also has stress relieving properties. It also helps with nausea and reduce gas in the stomach. With its intense essence and refreshing aromas, it is a popular herb used in salads, appetizers, cold fruit juices, stuffing and wraps, yoghurt dishes, and soups.
2. RED PEPPER
One of the most popular spices that adds mild bitterness, flavor and aroma to dishes is red pepper flakes. It is made by drying hot or sweet but fresh peppers in the sun before crushing them. It is used in all kinds of cooking, from soups to dishes, from stir-fries to stews. Known to be a natural pain reliever, chili pepper is also believed to strengthen the immune system because it is rich in vitamin C.
3.OREGANO
You can choose thyme instead of salt in meals. Thyme is good for respiratory diseases. Thyme, which facilitates digestion, also lowers blood sugar. It kills the microbes in the kidneys and intestines. Thyme, which grows almost everywhere in Anatolia, is usually collected from the mountains. It is widely used in Turkish cuisine, dried or crumbled. Thyme, which has a sharp aroma, is especially preferred in meat dishes. The use of thyme in Turkish cuisine is not limited to food. Fresh thyme brewed in hot water is usually consumed as tea. It also has an antiseptic effect and provides a wide range of benefits, from high blood pressure to heart diseases to digestive problems.
4.BLACK PEPPER
Black pepper, which is widely used all over the world, adds flavor to every dish in our country. It is widely consumed dry. It is generally used as black grains or by pulverizing the grains as a powder. The aromatic and bitter taste of black pepper is used both in food and as a sprinkle during serving. Black pepper facilitates digestion and fat burning due to its antioxidant effect. It is often consumed by those who suffer from colds, as it strengthens immunity.
5.CUMIN
Cumin seeds; It contains about 100 different chemical components in terms of protein, carbohydrates, minerals and fatty acids. It strengthens the immune system. Protects cardiovascular health. It is the indispensable spice of our kitchens and is widely used in meatball dishes and meat dishes. It is consumed in powder form. The intense aroma of cumin grown in Anatolia is especially used to suppress the smell of meat. Cumin is also used in making sausage. It has many health benefits; It is especially good for asthma, increases immunity, facilitates digestion, delays cell aging and is perfect for anemia. Nursing mothers use it to remove gas in their babies.
6.CINNAMON
Proteins accumulating in the brain trigger Alzheimer's disease. Two substances in cinnamon prevent this accumulation. Cinnamon protects neurons, improves motor function, and normalizes neurotransmitter (a substance that transmits nerve signals to the other side of a nerve junction) levels in Parkinson's patients. It is a distinctive sweet-flavored spice. Its smell and aroma are strong enough to change the whole style of food. It is used in Turkish cuisine in stick and powder form. It is also the indispensable aroma of desserts. Cinnamon is added to beverages such as boza and salep unique to Turkish cuisine. It is a source of polyphenol antioxidants, helps to lower cholesterol, regulate blood pressure, increase body resistance and treat fungal infections. Cinnamon also has the property of losing weight due to its effects on fat burning.
7.ROSEMARY
It helps to heal inflammations in the body. It also reduces the risk of many chronic diseases. It helps to reduce headaches and increase concentration. It is also very beneficial for your heart health. Rosemary is obtained from the leaves of a dwarf tree that grows in the Mediterranean. The leaf of this tree has a pleasant smell and is evergreen. It is widely used in Turkish cuisine. The small fine spiny leaves are used both fresh and dried. Due to its pleasant smell, rosemary leaf oil is used in cooking, herbal medicine and cosmetics. Fresh rosemary is also consumed as a tea. It is used in making meat dishes and sauces. It is also beneficial for health. It reduces stress and creates a relaxation effect. It is rich in antioxidants, vitamins and minerals.
8.SAGE
Brain-friendly sage also has an anti-depressive effect. It will help calm your nerves and relax you, as well as have a positive effect on mood.
9.GINGER
Rich in antioxidants, ginger is good for colds. It is expectorant, relieves nausea. It also strengthens the immune system.
10.FLAXSEED
Flaxseed, which is rich in omega 3 fatty acids, ensures the regular functioning of the digestive system.
11.SUMAC
Sumac is a spice known as sour and sharp as lemon and widely used in Turkish cuisine. Sumac, which grows in southeast Turkey, is collected from dwarf trees. The leaves are dried and ground into powder. It is used not only in kebabs, but also in onion salads, raw meatballs, fish and ravioli. This spice is also good for facilitating digestion and balancing the body's sugar levels.
12.CLOVE
Carnation is obtained by drying the dark colored small nail-shaped buds of the carnation flower and is frequently used in our kitchens. It is used especially in sherbets and compotes with its intense taste and dominant smell. Cloves, which are also used in making cakes and desserts, can also be added to herbal teas. Clove has been one of the most powerful natural antiseptics known, used in the medical industry for centuries. It increases edema and is good for throat and stomach ailments. It can be consumed by chewing as it is good for oral health. The smell of cloves is good for tooth and gum pain. They also freshen the breath. One can be thrown into the mouth as a deodorizer after eating onions and garlic.
13. LEAVE OF DAPHNE
It is collected from the laurel tree and dried. Bay leaf, which changes the taste of the whole dish with its pleasant aroma, is not an edible plant. It is a spice used only as a fragrance. It is generally used in dishes with tomato sauce, especially meat dishes made from fish, veal, poultry and game. Since it is antiseptic, it has a protective effect against diseases.
14.TURMERIC
Studies have shown that turmeric has positive effects on brain health. It also has anti-inflammatory properties. It strengthens the liver and prevents heart diseases.
