Defne Spices

MTC OLIVE OIL

SPICES & HERBS ARE ALL IMPORTED FROM TURKEY.

SPICES & HERBS

A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring, and indirectly for the purpose of killing and preventing growth of pathogenic bacteria^[1].

Many of the same substances have other uses in which they are referred to by different terms, e.g. in food preservation, medicine, religious rituals, cosmetics, perfumery or as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable and nutmeg as a recreational drug.

Spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes.^{[citation needed]} Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces; spices, however, are dried and usually ground into a powder.

WE IMPORT SPICES & HERBS IN CONTAINER LOADS

The following list of Herbs is imported from Turkey:

Laurel Leaves
General Description
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long.
Geographical Sources
Bay Leaves are grown in the Mediterranean region.
Traditional Ethnic Uses
Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon.
Taste and Aroma
Bay Leaves are pungent and have a sharp, bitter taste.
History/Region of Origin
Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.
A Few Ideas to Get You Started
The Bay Leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.

Oregano

General Description Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus.
Geographical Sources Oregano is grown in California and New Mexico, as well as the Mediterranean region.
Traditional Ethnic Uses Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder.
Taste and Aroma Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.
History/Region of Origin Mediterranean Oregano was originaly grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.
A Few Ideas to Get You Started Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.

Thyme
General Description
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.
Geographical Sources
Thyme is grown in southern Europe, inlcuding France, Spain, and Portugal. It is also indigineous to the Mediterranean.
Traditional Ethnic Uses
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavor.
History/Region of Origin
Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.

Sage
General Description
Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayishgreen leaves take on a velvety, cottonlike texture when rubbed (meaning ground lightly and passed through a coarse sieve).
Geographical Sources
Sage is grown in the United States. It also is grown in Dalmatia , Albania and Turkey.
Traditional Ethnic Uses
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.
Taste and Aroma
Sage has a fragrant aroma and an astringent but warm flavor.
History/Region of Origin
The name "Sage" comes from the Latin word “salia,” meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs.
A Few Ideas to Get You Started
Crumble leaves for full fragrance. Use ground Sage sparingly; foods absorb its flavor more quickly than leaf Sage. Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads. Top swordfish, tuna, steaks, chicken, and turkey pieces with Sagelemon butter. Rub Sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

Rosemary
General Description
Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.
Geographical Sources
Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal.
Traditional Ethnic Uses
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes.
Taste and Aroma
Rosemary has a tealike aroma and a piney flavor.
History/Region of Origin
Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners.
A Few Ideas to Get You Started
Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables. Melt butter with Rosemary to dress freshly steamed red potatoes and peas or a stirfried mixture of zucchini and summer squash. Crush leaves by hand or with a mortar and pestle before using.

The Following SPICE SEEDS list is what we import from Turkey:

ANISE

General Description Anise Seed is a graybrown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel.
Traditional Ethnic Uses Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licoricelike flavor is popular in candies and Anise oil is used in liqueurs.
Taste and Aroma Anise Seeds smell and taste like licorice.
History/Region of Origin Anise is native to the Middle East and has been used as a medicine and as a flavor for medicine since prehistoric times. Ancient Romans hung Anise plants near their pillows to prevent bad dreams. They also used Anise to aid digestion and ward off epileptic attacks. Colonists in the New World used it as a medicinal crop too.
A Few Ideas toGet You Started Give fish and shellfish a wonderful Mediterranean flavor by adding Anise Seed to seafood stews. Make a quick sauce for grilled fish by combining melted butter, toasted Anise Seed, lemon juice, and minced green onion. To add special flavor and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking. Anise Seeds naturally have short, hairlike "webs." Most of the webs are removed in processing, but since they carry flavor it is not necessary for all webbing to be eliminated.

CUMIN

General Description Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed.
Geographical Sources Iran , Turkey and India
Traditional Ethnic Uses Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.
Taste and Aroma Cumin has a distinctive, slightly bitter yet warm flavor.
History/Region of Origin An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin.
A Few Ideas to Get You Started For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Stir toasted Cumin into corn muffin batter to create an easy southoftheborder accent. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Ground Cumin is stronger than whole seeds. The Cumin flavor is accentuated by toasting.

FENNEL
General Description
Fennel Seed is the oval, green or yellowishbrown dried fruit of Foeniculum vulgare, a member of the parsley family.
Geographical Sources
India , Turkey and Egypt
Traditional Ethnic Uses
Fennel goes well with fish and is used in Italian sausages and some curry powder mixes.
Taste and Aroma
Fennel has an aniselike flavor but is more aromatic, sweeter and less pungent.
History/Region of Origin
Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight.
A Few Ideas to Get You Started
Toasting Fennel Seeds accentuates their flavor. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce.
FENNUGREEK

Native to Turkey and southern Europe, this aromatic plant is known for its pleasantly bitter, slightly sweet seeds. Its leaves (not generally available in the United States) can be used in salads. Fenugreek seeds, which come whole and ground, are used to flavor many foods including curry powders, spice blends and teas. Fenugreek seeds should be stored in a cool, dark place for no more than 6 months.

POPPY
General Description
Poppy Seeds are tiny nuttytasting, bluegray seeds inside capsules on Papaver somniferum, a yellowishbrown opium plant indigenous to the Mediterranean.
Geographical Sources
Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds.
Traditional Ethnic Uses
Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking.
Taste and Aroma
Poppy Seeds have a slightly nutty aroma and taste.
History/Region of Origin
Since antiquity, poppies have symbolized honor. Women in second century Crete cultivated poppy plants for opium and Hippocrates suggested opium in medicine. Islamic and Arabian countries used opium as a medicine and narcotic in the sixth century. By the 17th century, Asians used the poppy plant as an opiate. Europeans began trafficking the drug in the 19th century, culminating in the Opium Wars, in which China lost control of the industry. The Greeks used the seeds as flavoring for breads in the second century, and medieval Europeans used them as a condiment with breads.
A Few Ideas to Get You Started
Poppy Seeds are a classic addition to buttered egg noodles, fruit salad dressings, and fragrant yeast breads. Poppy Seeds add nutty flavor and texture to cookies, cakes, breads, strudels, pastry crusts, and pancake and waffle batters.

SESAME
General Description
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes.
Geographical Sources
Africa , Turkey and Indonesia
Traditional Ethnic Uses
Sesame Seed has been enjoyed by humans since the dawn of civilization. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content.
Taste and Aroma
Sesame Seeds have a nut-like, mild flavor.
History/Region of Origin
Sesame Seed is probably the oldest crop grown for its taste, dating back 2000 years to China. The Egyptians used Sesame Seed as medicine around the same time. The Turks used its oil in 900 BC. The term “open sesame” first appeared in the Arabian book "The Thousand and One Nights." The phrase refers to the seeds' ability to pop, at the slightest touch, when ripe. Sesame was imported from India to Europe during the first century. Persians used sesame oil because they had no olive oil. Africans, who called it “benne,” brought it with them to the United States in the 17th century during the slave trade.

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