Turkish Spices & Ingredients
Turkish Spices & Ingredients is a structured food & drink dataset with 21 entries. Its fields include Name, Turkish, Used in. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 21 rows
- Fields
- 4 columns
- Source
- Wikipedia
- Data updated
- Feb 22, 2026
Included fields: Name, Turkish, Used in.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
No reliable range or grouping can be calculated from the loaded rows without interpreting the source data.
Useful for
- Comparing Name, Turkish, and Used in across food & drink entries
- Building reference tables, charts, or analyses from 21 downloadable records
Name↕ | Turkish↕ | Used in↕ |
|---|---|---|
Allspice | Yenibahar or dolma bahar | Dolma, vegetables, pilav, fish, köfte |
Anise | Anason | Peksimet, rakı, used to season nut and dried fruit mixtures in both sweet and savory dishes |
Black pepper | Kara biber | Egg dishes, meat dishes, laz böreği |
Cardamom | Kakule | Rarely used, mostly in coffee. A common ingredient in Persian and Indian desserts, Turkish variations usually replace it with vanilla and rosewater. |
Cinnamon | Tarçın | Desserts, pastries, salep, boza, iç pilav, fish, lamb, vegetables, tomato sauces, milk puddings, desserts |
Clove | Karanfil | Fruit compotes, spiced black tea, meat casseroles, sweets, breads, pastries |
Coriander | Kişniş | Extremely rare. Used in some fish and meat dishes, particularly in southern and eastern Anatolia. |
Cumin | Kimyon | Kofta spice, pastirma, lentil soup |
Fenugreek | Çemen otu | Vegetables, fish, breads, pastirma |
Isot | Urfa biberi | Ciğ köfte |
Mahlep | Mahlep | Baked goods |
Mastic | Sakız | Used in milk desserts, ice cream, Turkish delight |
Nigella seeds | Çörek otu | Savory pastries, homemade cheese. Can be mixed with coriander, cumin and haspir to make a spice for fish. |
Red pepper | Kırmızı biber, pul biber | Garnish for soups, manti, Adana kebab |
Rose water | Gül suyu, | Su muhallebisi, güllaç, aşure |
Poppy seeds | Haşhaş | Bread, rolls, meat, fish, light sauces and yogurt dressings |
Safflower | Yalancı safran (fake saffron) | Used primarily in the regional cuisine of Gaziantep to give yogurt soups a saffron-like tint |
Saffron | zafiran | Zerde, pilav |
Salep | Salep | A winter beverage made with milk, vanilla, sugar and starch; tastes like warm liquid vanilla pudding. Originally it was thickened with these ground wild orchid roots. |
Sesame seeds | Susam | Simit, tahini, helva |
Sumac | Sumak | Juice from sumac berries can be used in a marinade for fish or chicken. Ground sumac can be used to season salads, pilav and soups. A spice mix of sumac, dried thyme and roasted sesame seeds is used with grilled meats. |
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