Greek cuisine highlights simple ingredients and presentation, with artfully intense spices & flavors. Cinnamon permeates chicken dishes, spearmint in dolmades, and mahlab, the ground pit of cherries grown throughout the Mediterranean, give baked goods a truly unique flavor. Get cooking with these freshly ground Greek spices, plus we've got tons of recipes for inspiration!
Maras Pepper Flakes, Turkish
These Turkish marash pepper flakes sit right next to the salt and pepper in in much of Turkey and the Mediterranean. And chefs in some of the world's most famous restaurants use these crushed chili pepper flakes for a fruity, earthy, medium heat. Add at the end to give a nice pop of heat to spicy tomato sauces, lamb and chicken rubs or as a bread dip mixed with olive oil. These chili flakes will be at maximum flavor for 8-12 months- we'll let you know when it's time for a replacement!
Thyme Leaves, Organic
Thyme leaves are smoky and spicy and have a piney taste with earthy, peppery undertones. Thyme is traditionally used in clam chowder, quiche, frittatas, leeks, legumes and soups. We love it in a basil frittata, provencal chicken, slow cooked soup, gumbo and roast vegetable dishes.
Rubbed Sage, Organic
The Romans considered sage to be a sacred herb, where a ceremony was held before the plant could be cultivated. Rubbed sage has a velvet-like texture, with slightly crumbled leaves, for flavor that will last longer than powder. Store in a cool, dry place for no more than 6 months. We love using this in a typical poultry stuffing or pork sausage but sage also pairs well with balsamic vinegar, cheese, lemons, mushrooms, garlic and onions.
Greek Oregano, Organic
The flavors of Greek oregano are lemony, bright and sweet. Greek oregano is often associated with Italian & Mediterranean cooking and, most importantly, pizza! We love Greek oregano in tomato sauces, stews, quinoa patties, roasted vegetables and soups, chilled and hot.
Sumac, a berry that comes from a small shrub, has long been used as a flavoring ingredient in the middle east and Europe. The bright acidity of both sumac berries bring out a citrusy, tart dimension to any dish. We love including sumac as a part of a zingy lemon dressing, hummus, fattoush or on chicken, fish or any dish needing a citrus burst.