The Science of Spice

Middle East 23

At the crossroads of Europe, Asia, and the Middle

East, Turkey has long been a hub for the trading of

exotic spices. In the halls of Istanbul’s domed Spice

Bazaar, sacks of Iranian saffron and Sichuan pepper

sit alongside Turkish specialities such as pul biber, a

mild, coarsely ground chilli used as a table condiment,

or the darker, smokier urfa biber. Dishes from the

Aegean and Mediterranean coast tend to use more

fresh herbs and less spice than those from eastern

areas, where heavier spicing and sweetness bring

a more Middle Eastern flavour.

LOCAL SPICE BLEND

Turkish baharat

Use in meat kofte, pilafs,

or with roast vegetables,

especially aubergine.

2 tbsp black peppercorns

2 tbsp cumin seeds

2 tbsp coriander seeds

1 tsp cloves

1/2 tbsp cardamom seeds

1 tbsp ground nutmeg

pinch of ground cinnamon

1 tbsp dried mint

Finely grind the whole spices

and combine with the remaining

ingredients. Makes approximately

9 tablespoons.

SPICE

PALETTE

TURKEY

Fresh | Mild | Smoky

ur

fa

biber

cum

in

Signature

Pul biber, black pepper,

cumin, garlic, sumac

Turkish spicing is

surprisingly subtle, with

dishes characterized by

the mild heat of pul biber

and black pepper.

Supporting

Urfa biber, paprika, allspice,

nigella, cinnamon

Paprika, allspice, and urfa

biber impart warmth and

richness to meat dishes

and soups, while cinnamon

is added to sweet dishes,

especially in eastern Turkey.

Supplementary

Fenugreek, clove, nutmeg,

coriander, cardamom

Look closely, and you’ll

find spices from all over

the world in Turkish

cooking – Asian flavours

are particularly common.

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