Pantry

Capellini Cort are short, thin vermicelli noodles classically used in soups and pilafs. At Piyale, we have been making traditional pasta - or “makarna” - in Turkey since 1922. Our delicate short angel hair pasta noodles (Tel Sehriye) are made with Turkish Durum wheat semolina and soft wheat semolina.

Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soups, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture.

Piyale brand which has been the indispensable flavor of Turkish tables since the first pasta grain, offers products obtained from “carefully selected durum wheat” with high technology. Filiz products that do not dough and do not stick and give the same perfect result every time; With its taste, consistency and quality, it appeals to those who care about the palate and those who love pasta. Filiz's classic pasta varieties are ideal foods for anyone who wants to eat healthy to enrich their meals; You can prepare tables that are suitable for you and your family's taste, both simply and with various sauces.

Before the advent of baking powder and baking soda, “Baker’s Ammonia,” or ammonium carbonate, was the main leavening agent in the 19th century. Many classic Greek and Middle Eastern recipes call for ammonia, and for good reason! Use Krinos Baker’s Ammonia instead of baking soda or baking powder in your favorite low-moisture baked goods – like thin cookies, pastries, bread sticks and crackers – and you’ll find the end product has a lighter and crunchier crumb. Because our Ammonia is heat activated (unlike baking soda or powder) your baked products won’t start to rise until what you’re preparing goes into the oven. While you will smell the scent of ammonia during baking, it will quickly disappear! Your baked goods will have a fabulous crispness that isn’t duplicated with baking soda or powder – and without the soapy-tasting residue.

All natural Turkish meatball mixture. No additives or GMOs used. Ingredients: Bread crumbs (wheat), dried ground onion, wheat flour, iodized salt, dried ground garlic, thyme, black pepper, cumin, vegetable oil (palm), yeast extract, curry, sugar, allspice, red pepper flakes, hot red pepper, aroma donors (celery). May contain trace amounts of eggs, milk and dairy products, mustard, soy, pine nuts, pistachios, hazelnuts, almonds and sesame.

All natural Turkish meatball mixture. No additives or GMOs used. Ingredients: Dried ground red pepper, cornstarch, iodized salt, dried ground onion (9%), sugar, garlic, black pepper (5.5%), flavoring, cumin, red pepper flakes (3.5%), red pepper, thyme (% 2,5), vegetable oil (sunflower), sweet paprika extract. May contain traces of gluten, eggs, milk and dairy products, mustard, soy, celery, pine nuts, pistachios, hazelnuts, almonds and sesame.

There are many reasons why traditional Turkish cuisine is so appreciated all over the world. Details such as the combinations of ingredients used in cooking, cooking techniques and indispensable cooking sauces make Turkish dishes to be liked by everyone. However, the most magical parts of Turkish cuisine are the hidden spices. The reason why Turkish cuisine is loved all over the world is because of the secret herbs and spices that make up the delicious flavors. Not only do we get a wonderful aroma, these condiments are super beneficial to our health. Here are the most popular herbs and spices you can taste in Turkish Cuisine.

Knorr Tatlı Toz Kırmızı Biber, aromatik tadı ve iştah açan rengi ile en çok tüketilen baharatların başında gelir. Yemeklere hoş bir kırmızı renk vererek yalnızca damaklara değil, göze de hitap eder. “Knorr Tatlı Toz Kırmızı Biber nasıl yapılır?” merak edenler, Knorr’un güneşte olgunlaştıktan sonra mevsiminde toplanan ve kurutulan biberleri ile karşılaşabilir. Isı ve neme karşı dayanıklı olan 3 katlı geri dönüştürülebilir ambalajlar sayesinde Knorr Tatlı Toz Kırmızı Biber’in tazeliğinin korunması sağlanır. Knorr Tatlı Toz Kırmızı Biber el değmeden paketlenmiş olmasıyla beğeni kazanır. Knorr Tatlı Toz Kırmızı Biber içindekiler sayesinde et ve tavukların marine edilmesinde, balıklarda, tencere yemeklerinde ve çorbalarda kullanılabilir. Farklı lezzetler keşfetmek isteyenler soslara, salatalara ve kahvaltılık aperatiflere de kırmızı toz biber ekleyebilir

Yemeklere tat katan baharatlardan Knorr Pul Biber dengeli acı tadı ile her yemeğe koyabileceğiniz eşsiz bir lezzettir. Güvenle tercih edebileceğiniz Knorr Pul Biber’in içindekiler, özenle toplanarak el değmeden paketlenir. Mevsiminde yetiştirilerek kurutulan biberlerin 3 katlı dayanıklı ambalajlar içine yerleştirilip sizin için hazırlanır. Böylelikle Korr Pul Biber, tazeliğini uzun süre boyunca koruyabilir ve lezzetinden hiçbir şey kaybetmez. Kahvaltılıklarda, sulu yemeklerde, çorbalarda ve hamur işlerinde kullanabileceğiniz nefis Knorr Pul Biber, yemeklerinize renk ve tat katmak için kullanacağınız bir numaralı tercihiniz olur. Knorr Pul Biber kullanım şekillerini damak tadınıza göre belirleyebilir, istediğiniz her yemeğe dilediğiniz miktarda ekleyerek lezzet şöleni yaratabilirsiniz.

Solana Pag is the largest salt producer in Croatia and harvests Iodized coarse sea salt from the island of Pag. Special soil and climatic conditions produce this product of exceptional quality. Ingredients: sea salt (at least 97% NaCl), anti-clotting agent potassium ferrocyanide, potassium iodate 25.5 - 38.5 mg / kg.

Imported from Turkey

Indomie Chicken flavour is the first legendary Indomie variant. The taste is delightful, warm, and savory, reminds you of the classic home-made chicken soup

Orzo are very small pasta .orzo is also a classic ingredient in the iconic soup, pilafs, stuffed veggies...

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.