Herbs and spices have been used by mankind since ancient times for a variety of purposes. Sometimes a wild flower, the bark of a great tree or the fruit of a bush, spices show infinite variety in their form, characteristics and function.

It is generally believe that spices were first used in the Far East. The spread of spices used since antiquity in China and India to all corners of the globe began nearly 2000 years ago. At the same time spices have historically been used in other parts of the world as well; one of the oldest of these areas is Anatolia, where spices began to be brought from various regions of Africa as flavor enhancers. Today spices are used most heavily by the inhabitants of South Asia. Of course the use of spices is also quite common in Europe and America; herbs and spices are very important in the cuisines of Italy, Spain, Portugal and France. Turkey is also one of the countries with the heaviest use of spices; they have an especially vital role in the cooking of the Southeast.

Here we will mention the spices used traditionally in Turkish cuisine, as well as those which have entered our food culture in more recent times:

 Allspice

Yenibahar

Grown chiefly in Jamaica as well as Mexico and Malaysia, allspice is the dried ripe fruit of the plant Pimento officinalis. It is useful medicinally as an appetite enhancer, and also relieves gas and constipation. In the kitchen, it is used in meat dishes, köfte, and sausages as well as various dolma and sweets.

Anise
Anason

Originating in Egypt, anise is the seed of a fragrant, low-growing member of the celery family (Apiaceae). It is used in baking, the making of rakı, and to help put children to sleep.

Arugula, Rocket
Roka

An herb with leaves resembling those of the radish plant. It is made into salad, and also eaten along with fried or grilled fish. It is frequently used as a garnish as well.

Basil
Frenk Fesleğeni

A tropical plant in the mint family (Lamiaceae) recommended in eggplant and pepper dishes.

Bay Leaf
Defne

The leaves of the Bay Laurel tree, bay leaves are used in various fish, meat, poultry and game dishes, in kebab, and in certain pickles and preserved foods.

Black Pepper
Karabiber

The dried black fruits of black pepper give a fragrance and heat to foods. It may be used in almost any dish, and is one of the most basic ingredients in Turkish cooking.

Cardamom
Kakule

The small, white pod of a tropical plant in the ginger family. It enhances the appetite and relieves stomach upsets.

Cinnamon
Tarçın

A spice obtained from the aromatic bark of a tree native to South and Southeast Asia. It is used both whole and ground, in pastries, cakes and cookies as well as sprinkled on drinks such as boza and salep.

Cloves
Karanfil

The dark colored dried flower buds of this plant are ground to powder, crushed or used whole to add flavor to compotes, syrups, cakes, ice creams and certain stews.

Cress
Tere

The leaves of this plant of the mustard family (Brassicaceae) are mostly used in salads. It has a unique taste, slightly bitter, and is also used as a garnish.

Cumin
Kimyon

Usually used powdered, it is mostly cultivated in Anatolia. In Turkish cuisine it is mostly used in meat dishes, köfte and in the making of sucuk. It eliminates the smell of uncooked meat.

Coriander / Cilantro
Kişniş

In Turkey, coriander is mostly used in syrups and liqueurs, as well as certain meat dishes. Candied coriander seeds are sometimes used in pastries. The leaves and shoots of the plant are chopped and added to soups and salads in some regions.

Curly Parsley
Frenk Maydonozu

A curly-leaved variety of the local (Italian) parsley, it has a lighter aroma.

Currants
Kuşüzümü

Used in pilaf, dolma fillings and certain sweets.

Curry Powder
Köri

A spice blend consisting of cumin, pepper, turmeric, cloves, cardamom, ginger, nutmeg, tamarind and hot red pepper.

Dill
Dereotu

A much-used member of the celery family (Apiaceae), dill aids digestion. It is used in many salads and “olive oil” dishes.

Fennel
Rezene

An herb with an aroma similar to anise, with leaves resembling those of dill. One variety has a bulb-like swelling at the leaf bases, which is used in cooked dishes and salads.

Fenugreek
Çemen Otu

The hard, brownish-yellow seed of a plant in the pea family, fenugreek is used ground in pickles, soups and meat dishes.

Ginger
Zencefil

The ginger plant has cane-like stems to one meter in height, with oblong pointed leaves and a pungent odor. Its flowers are yellow and born in a single head. The part utilized is the underground rhizome. In Turkey it is used chiefly in its dry form though fresh ginger is now becoming available. It is mostly used in syrups, as a garnish for drinks and in the making of liqueurs.

Juniper
Ardıç

Juniper is an evergreen tree bearing fragrant, blackish round berries. These are used in poultry dishes and in marinades for meat.

Köfte Spice (Meatball Spice)
Köftebaharı

This is a spice mix composed of coriander, black pepper, cloves, bay leaves and wild thyme. It is mostly used in köfte, grilled meatballs.

Marjoram
Mercanköşk

A very similar plant to wild thyme, marjoram is used in salads as well as meat and vegetable dishes. It is generally added toward the end of cooking. As it is an aid to digestion, it is especially used in difficult to digest dishes such as wild game.

Mint
Nane

A very much used herb in foods ranging from soups to vegetable dishes. It is added to lamb and mutton, and is also generally used in salads.

Musk Plant / Mimulus moschatus
Miskotu

A species of monkeyflower, this herb is used in oily dishes such as goose, duck and eel, and in stews. It is especially used in the making of certain wines such as vermouth.

Nigella
Çörek Otu

Somtimes referred to as “black sesame” or “onion seed” in the west, it is actually the seed of a plant related to the common garden flower “Love-in-a-mist.” It is sprinkled on çöreks, breads and certain salty cookies and crackers. It may also be used in salads.

Nutmeg
Cevz-i Bevva, Muscat Cevizi, Hint Cevizi

The fruit of a tropical tree, it is ground to powder and used with meat dishes as well and dolma and sarma, and in bechamel sauce and cheese dishes. Because of its bitter taste it is only used in small quantities. It also relieves intestinal distress in children.

Parsley
Maydonoz

Used ın all sorts of salads and foods. As there is an ethereal oil in parsley root, these roots are also sometimes used in certain sauces and broths.

Pine Nuts
Çam Fıstığı, Dolma Fıstığı, Dolmalık Fıstık

These small nuts are extracted from the cones of a species of pine, and used in dolma and aşure.

Poppy Seeds
Haşhaş Tohumu

The seed of the opium poppy plant, it may be blue-black or white. It is used in baking as well as sautéed in oil and added to salads, canapés and appetizers.

Red Flake Pepper
Pul Biber

Obtained by grinding hot red peppers. The Antep and Maraş varieties are especially prized, and are available in oiled and unoiled form. Also available in powdered form.

 
Rosemary
Biberiye

The narrow, thick needlelike leaves of this bush are used in meat dishes and sauces. In its fresh form, it is also used in the treatment of intestinal and kidney diseases as well as bronchitis and other ailments.

Sage
Adaçayı

A member of the mint family (Lamiaceae), sage is used in the Aegean and Marmara regions to make tea.

Saffron
Safran

Saffron imparts an intense yellow color to foods to which it is added. It has a sharp, slightly bitter flavor. It is used in some soup and seafood soups, in pilafs and in desserts made with milk and rice. It does not dissolve in olive oil. Saffron is also used in a dessert called zerde. It grows in Western Asia and in Northern Anatolia.

Salep / Sahlep

Salep/sahlep is the name give to the tubers of orchids in the genera Orchis and Ophyris. The starchy underground tubers grow in pairs; one is the main tuber which gives rise to the current year’s growth. The other, known as the “nurse” (hemşire) or “brother” (kardeş) tuber, will produce next year’s tuber. The salep plants perfer alkaline/lime soils. The roots of those which grow in forested regions are larger, while those in fields are smaller in size. The tubers are cream-colored, and either egg-shaped or forked. The gathered roots are washed in water, then tied to a rope and boiled in either water or milk, then dried in the open air. The dried tubers are beaten into a powder, which is now ready for use. Salep grows chiefly in the Turkey’s western regions.

Sesame
Susam

The oil-bearing seed of a meter-tall plant, which is grown chiefly in India, China and Sudan but also in SE Anatolia. The seed is used in simit and other baked goods, and ground to make tahini.

Sumac
Sumak

This spice is made from the ground berries of a small tree which grows in Southeast Anatolia. It has a sour flavor and is used as a souring agent in kebabs and some salads. A syrup made by boiling the berries is also used in salads.

Tarragon
Tarhun

An herb with a round stem, green on the upper portions and brown near the ground, with long thin and shiny green leaves. Its aromatic leaves are used in certain sauces and meat dishes as well as eggs and salads.

Turmeric
Zerdeçal

Turmeric is a tropical plant in the ginger family (Zingiberaceae) with narrow pointed leaves and yellow flowers. Its dried and ground root is used in meat, fish and egg dishes. It imparts a strong yellow color and is sometimes used in place of saffron.

Vanilla
Vanilya
Originating in Mexico, this spice is extracted from the seed pod of a vining orchid. It is used to add flavor to pastries and confections, cakes, ice cream, compotes and milk puddings.

White Pepper
Beyaz Toz Biber

This is ground, hulled black pepper. It has a more pungent aroma and lighter flavor than black pepper.

Wild Thyme

Kekik

Also known as “Greek oregano,” this herb grows throughout Anatolia, mostly in mountainous regions. It is dried and used in meat dishes, grilled meats, vegetables and fish. It is especially used in soups.

 
Extracted from the website of the Turkish Cultural Foundation