At the crossroads of Europe and Asia, Turkey is awash in multicultural influences. An important route along the Silk Road, Turkey brought exotic goods and spices westward.
Today, Turkish cuisine incorporates the slow-cooked stews of Central Asia, the warm spices of the Middle East, and the ingredients of the Mediterranean. Spice blends that have been perfected over hundreds of years, such as baharat, perfectly complement rich lamb along with staples like hummus and pita. We’ve also included urfa biber, a chile that hails from Turkey, that is full of smoky, sultry flavors that pair well with hearty vegetables and braised meats. The heat of the urfa chile is mild at first, then builds over the course of a meal and is a perfect example of a dark, rich chile.As always, more recipe ideas are in our blog and newsletter, so be sure to sign up. Enjoy this month’s spices and don’t forget to tag us @rawspicebar and #rawspicebar with your cooking photos!
Often described as raisins meets coffee, this dried Turkish chile is smoky, almost sweet, and imparts a deep, red-maroon tinge to everything it touches.
Freshly ground sumac berries, toasted sesame seeds and dried thyme and flaky sea salt give this Israeli classic a nutty, floral flavor to dips, pizza & rubs.