Turkish cuisine has been the center of flourishing and diverse flavors for so many centuries and has changed with the use of spices. Spices, extracted from many plants, seeds and tree nuts, are the ingredients that give the dishes the finishing touch.

Şanlıurfa’s famous chipotle chillies, famous for their bitterness, black pepper and red pepper, either powdered or crushed, thyme and mint from the foothills, fennel and cinnamon, the sweet smelling spices, and sumac, the indispensable spice of manti, and not forgetting allspice and ginger are some of the many spices that define the character and enhance the taste of Turkish dishes.

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