Pantry

Krinos Baldo Rice may become a new pantry favorite! Baldo Rice is considered to be the finest quality rice grown in Turkey. A bowl of relatively new rice cultivated exclusively in Turkey and Italy, this short-grain white rice was created by cross-breeding Arborio Rice with Stirpe

Honey has been used as a traditional medicine and sweetener since early antiquity. The first recorded evidence of honey production dates back some 8,000 years ago to a cave painting in Valencia, Spain. The second largest producer of honey worldwide, Turkey is reputed for making some of purest and most delicious honey across the globe. The reason: all of its bees come from the Caucasus Mountains. While all excellent honey is 100% natural, one can’t get “more natural” than eating honey in a honeycomb. Pyramid Honey works with select beekeepers in Turkey, choosing only the best honeycombs for your consumption. Our comb honey is the rawest and purest honey available - full of polyphenols, natural antibiotics thought to reduce the risk of heart disease and cancer. Because combs are where honey bees raise their young and store pollen along with honey, the combs themselves have additional nutritional and enzyme benefits. The easiest way to enjoy our honey comb: cut it into small pieces and chew. For an elegant accompaniment to tea, cut the comb into pretty pieces and serve.

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

Imported from Turkey

KRINOS Organic Hot Spicy Tahini 10.93oz squeeze

KRINOS Organic Garlic Tahini 10.93oz squeeze bottle

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

Course Bulgur with Vermicelli contains 75% coarse bulgur and 25% roasted vermicelli noodles. Bulgur is made from Durum wheat that is parboiled in water, and sun-dried and milled into distinct grain sizes. Vermicelli are Italian noodles broken into pieces, and a classic pilaf ingredient. The best way to work with Krinos Coarse Bulgur with Vermicelli is to toast the mixture in butter for about 5 minutes to bring out the inherent nuttiness of the bulgur. While water will work, boiling our pilaf mixture in veggie or chicken stock will impart extra flavor to the final dish. Add diced yellow onions to the pilaf mixture, with salt, pepper and other aromatics before adding your cooking stock. Add yellow raisins to the mixture and top with toasted almonds for a wonderful Moroccan-inspired pilaf. Top with Greek or Turkish yogurt and lemon zest for a refreshing side dish. Add small cooked lentils to the cooked pilaf for an extra protein-rich meal. Or add ground beef or lamb to the mixture and top with toasted pine nuts and fresh parsley or mint for a wonderful one-pot meal. Krinos Coarse Bulgur with Vermicelli requires less cooking time than rice pilaf. Even better, it is one of the healthiest grains one can consume! Bulgur has a significantly lower glycemic index than pasta or rice, making it a great grain for diabetics. Rich in fiber, antioxidants and protein, bulgur also helps with satiety, heart health and anemia. This light and nutty grain also helps to balance the body’s pH and is a good source of manganese, b vitamins, folic acid, iron and magnesium. A wonderful grain for vegans, vegetarians and meat eaters, bulgur is not recommended for anyone with Celiac Disease or with a gluten intolerance. Let Krinos Coarse Bulgur with Vermicelli be a blank canvas for your culinary imagination!

Ajika , Acuka or adjika, is hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Anatolian . Common varieties of ajika resemble Italian red pesto in appearance and consistency.

Ajika , Acuka or adjika, is hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Anatolian . Common varieties of ajika resemble Italian red pesto in appearance and consistency.

GOURMET CELEBI PİSTACHİO CREAM 200G

Imported from Turkey

Thyme,Roasted wheat, spices, sunflower oil, sumac,Salt, Roasted sesame, made in Jordan

It doesn’t get more authentic than this! If you grew up in Greece, Mastiha, the tear-shaped resin drops of the Mastic Tree, will remind you of home. Mastiha has been a classic culinary ingredient since ancient Greece used to flavor baked goods, ice cream and the traditional Greek liqueur with the same name. The Greek island of Chios has been dedicated to the cultivation and production of Mastiha (mastic gum) since the Byzantine era, with a Protected Designation of Origin (PDO) accorded by the European Union. Saradis has been making “spoon sweets” in Chios since 1928. Traditionally offered as a gesture of warmth and hospitality, the custom in virtually every Greek household is to serve a generous teaspoon of “spoon sweets,” with a glass of water or coffee, to visiting guests. Saradis Mastiha Sweets are made with sugar, mastic oil and water. With a thick and creamy fondant-like texture, our Mastiha Sweets have a unique anise flavor, with hints of vanilla and pine. Also known as a “submarine,” these sweets best enjoyed in the classic way: licked on a teaspoon, like a lollipop, between sips of water. Leave the spoon in your glass between sips, and the water will retain its wonderful mastic gum flavor!

Ingredients: acidifier (citric acid, lactic acid), corn starch, acidity regulator (calcium lactate), salt, celery seeds, leustean root (1.8%), wheat bran (1.1%), palm vegetable fat, locust leaves (0.3%), corn flour (0.1%), natural locust flavo

You can easily spread the black olive paste on bread. It offers a practical and satisfying alternative for you. You can also make an olive paste base for your sandwiches. Great variety, very tasty! Black Olive Paste, created from the most beautiful olives, is at your service with the guarantee of Marmarabirlik! It contains 340 grams of Black Olive Paste

KoSka Fig Preserve 380g has 45% fruit (Whole fig) in it

MELISSA COARSE SEMOLINA 500GR

Imported from Bosnia Herzegovina

Imported from Turkey whole figs in it

Grape Leaves are a mainstay in most Middle Eastern and Eastern European pantries. We pick only the most tender grape vine leaves for Krinos Grape Leaves. Rich in fiber, essential vitamins and nutrients, grape leaves are ideal for making Dolmadakia, a popular Greek dish. For a classic preparation, stuff them with rice, chopped onions, herbs and spices. For variety, try stuffing them with cooked quinoa, ground meat, onion, lightly toasted pine nuts and herbs.

Imported from TURKIYE , Koska Sade Helva 200 G. Halva is a dessert made of tahini and sugar. You should store Koska halva in a cool and dry place. halva is a traditional Turkish dessert made from tahini and white sugar prepared by crushing the best quality sesame in special stone mills, with the experience of craftsmanship since 1907. With its filling, nutritious, healthy and energizing properties, it has been a preferred dessert for different reasons for centuries. It is a dessert preferred by those who prefer to consume a healthy dessert, athletes who need energy, young people, expectant babies, breastfeeding and mothers with growing children.

Mildly spicy with a hoppy twist, these buds feature a more delicate flavor than that of the strong, assertive oregano leaves and can be finger-crumbled, sprinkled, or garnished at-will! A sweeter, more aromatic version of the oregano herb. Origin. Turkey.

Fava beans grow in big, bumpy green pods on an easy-to-grow flowering pea plant that is harvested in the spring. Inside the cushy pods are large, flat, bright green beans with a tough, clear skin that is typically removed before eating. The labor-intensive process of preparing fava beans may have attributed to the legume's slow rise to popularity in America, a country full of bean options. Sought out by chefs and veggie lovers, fava beans are more expensive than your average fresh or dried bean.

KOSKA cacao halva is a traditional Turkish dessert made from tahini and white sugar prepared by crushing the best quality sesame in special stone mills, with the experience of craftsmanship since 1907. With its filling, nutritious, healthy and energizing properties, it has been a preferred dessert for different reasons for centuries. It is a dessert preferred by those who prefer to consume a healthy dessert, athletes who need energy, young people, expectant babies, breastfeeding and mothers with growing children.

Different taste from Turkey.. Turkish Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown.

Considered sacred in Greece, the olive tree is the first known cultivated tree with roots tracing back to 600 BC in the Mediterranean. A staple in every Greek household and a core part of the acclaimed Mediterranean Diet, Greek Extra Virgin Olive Oil (EVOO) is one of the most heart-healthy fats one can consume. Those who prize organic products will appreciate our organic EVOO. Minerva Organic Greek EVOO is prepared in strict compliance with organic farming standards: from the small family owned growers who cultivate and tend to the olive trees through the cold-pressing of the precious oil. We test our EVOO at Minerva laboratory, one of the 7 laboratories accredited by the International Olive Council. Thanks to Greece’s bright sunshine, sea breezes and rich soil, our organic EVOO has the pleasant aroma of freshly-cut olives, with an intense fruity flavor and a peppery finish. This versatile olive oil is ideal for drizzling on salads, vegetables, pasta, chicken, fish or seafood. A great substitute for butter or margarine, savor with warm bread or on corn on the cob.

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.

Mildly spicy with a hoppy twist, these buds feature a more delicate flavor than that of the strong, assertive oregano leaves and can be finger-crumbled, sprinkled, or garnished at-will! A sweeter, more aromatic version of the oregano herb. Origin. Turkey.

Abdurrahman Tatlici Halva With Cocoa 650 Gr (1.5 lb) imported from Turkey

Imported from ROMANIA .. Poppy seed is an oilseed obtained from the opium poppy The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years.