Turkish Spices Delicious the Tables of the World | HORECA TREND
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Turkish Spices Delicious the Tables of the World

Humanity's passion for flavor increases interest in spices. The Turkish spice industry turns the search for flavor into an opportunity. Turkey's spice exports increased by 2024 percent from 27 million dollars to 89 million dollars in the first half of 113.

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Turkish spices flavored thousands of dishes cooked in world cuisines. The Turkish spice industry aims to export 2024 million dollars by the end of 250.

Spice consumption is increasing day by day around the world, as spices add flavor to all kinds of dishes, especially meat, fish, chicken, pasta, vegetables, legumes, bakery products and desserts, and reduce the use of salt.

Stating that Turkey is one of the world's important spice suppliers, Muhammet Öztürk, President of the Aegean Cereals, Pulses, Oilseeds and Products Exporters' AssociationWe are the world leader in laurel and thyme; He noted that they export spices such as sage, cumin, black pepper, red pepper, sweet pepper, allspice, vanilla, cinnamon, clove, sumac, rosemary, mahlep, black cumin, fenugreek, curry, turmeric, saffron, ginger, cumin, coriander and fennel.

Öztürk informed that 2024 million dollars of Turkey's 113 million dollars of spice exports in the first half of 74 were realized from the Aegean Region and said, “The Aegean Region received a 65,5 percent share of Turkey's spice exports. This year, as in previous years, the Aegean Region showed its power in spice exports. "We aim to export 2024 million dollars by the end of 2024 by maintaining our performance in spice exports in the second half of 250," he said.

Bay Laurel is the Most Exported Product

Nurettin Tarakçıoğlu, Deputy Chairman of the Aegean Furniture Paper and Forest Products Exporters Association, shared that bay laurel exports, the leader of Turkey's spice exports, increased by 57 percent, from 23 million dollars to 36 million dollars, and thyme exports increased by 11 percent, from 24 million dollars to 27 million dollars. he stated. Tarakçıoğlu said, "Black pepper and red pepper group increased from 8,3 million dollars to 10,6 million dollars."

Turkish Tastes Showcased Turkish Spices

"Our biggest market in spice exports was the United States with 10,4 million dollars," said Kazım Gürel, Board Member of the Aegean Furniture Paper and Forest Products Exporters Association and Turkish Tastes Ambassador, followed by the USA with 8,2 million dollars and Thailand with 7,1 million dollars. He shared that Vietnam was watching.

Pointing out that the TURQUALITY Project named Turkist Tastes, which the Aegean Exporters' Association has been successfully carrying out for 5 years to increase the export of Turkish food products in the US market, is the driving force behind the United States of America becoming the leader in Turkey's spice exports, Gürel said that Turkish Tastes will be in the US market for the next 4 years. He added that they will continue to promote Turkish spices with their project and that the Turkish spice industry has the potential to reach an export figure of 100 million dollars in the US market.

Source: HORECA Trend and Aegean Cereals Pulses Oilseeds and Products Exporters Association

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Roof Mezzepotamia Renewed Its Menu with Winter Breezes

Taking its guests on an unforgettable culinary journey with a view of the Historical Peninsula and the Golden Horn, Roof Mezzepotamia has renewed its menu with a warm winter touch. Reinterpreting the unique flavors of Turkish cuisine with products supplied by local producers with the principle of seasonal consumption, the venue offers a holistic restaurant experience with its signature flavors, magnificent view, creative presentations and ethnic music. 

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The heart of the Historical Peninsula Located in Sirkeci Orient Occident HotelLocated on the terrace of , Roof Mezzepotamia is ready for winter with its brand new menu… Taking its guests on a unique gastronomic journey with its carefully prepared winter menu, the venue offers a feast of flavors with its delicious menu, carefully prepared cocktails and impressive view. 

Unique Flavors Prepared with the Principle of Seasonal Consumption…

Roof Mezzepotamia's kitchen is entrusted to Gökberk Özbay and his team, who started their career journey at a young age... Roof Mezzepotamia, which prepares its menu inspired by Mesopotamia's heritage of creating a new civilization and culture, reinterprets the traditional flavors of Turkish cuisine with modern touches. The venue, which draws attention with its extensive menu bearing traces from the 7 regions of Turkey, wins the appreciation of food lovers with the most innovative touches and cooking techniques. The chef, who prepares the winter menu with products provided by local producers with the principle of seasonal consumption, offers a complete gastronomy experience. The flavor adventure, which starts with black garlic butter, cold-pressed olive oil and halhali olives served as a pre-appetizer, continues until the end of the night. As a cold starter, arugula oil, pomegranate syrup and  prepared with crispy leeks Charred Leeks in Olive Oil, prepared with confit cooking technique Beetroot Spread; scraped pumpkin, pumpkin seeds, onion oil and  prepared with smoked yogurt Sinkonta; Prepared with Denizli kale pepper, clotted Antakya yoghurt and dukkah spice Atom; prepared with sea bass, capers, arugula, green oil and red chili pepper Sea Bass Marinated; prepared with eggplant, konya steppe tahini and samandağ hot pepper oil prospective ranks.  Prepared with Balıkesir lamb kokerec as a hot appetizer Kokorec Pide; Prepared with Syriac style stuffed meatballs, bone broth and salted yoghurt Kitel Raha; comes to the fore. In the main course, it is cooked on low heat Veal Cheek Veal cheeks served with truffle keşkek, beef jus and chives are a feast of flavors. Mezzopotamia Soil The meal ends with a different and delicious dessert. 

Roof Mezzepotamia is Quite Ambitious with Its Cocktails…

The venue, which draws attention with its cocktails as much as its food, offers a completely different taste with signature cocktails prepared with special recipes and only available at Roof Mezzepotamia. Cocktails prepared with premium drinks inspired by the cultures of civilizations that lived in Mesopotamia bear the names of kings, gods and important people who lived in this geography. That man (Sumerian God of Beer), Hammurabi (Sixth Babylonian Emperor), Purattu (Old Name of the Euphrates River), Inanna (Goddess of Love and Fertility), Bartender's Signature - Eucalyptus Margarita, Mezepotamian ve Basirethan Among the signature cocktails…

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Bringing together taste and music in a unique harmony, Roof Mezzepotamia brings a new breath to the food and beverage sector. The venue, whose music consultant is the popular name of ethnic electronic music, DJ Majnoon, hosts important DJs of ethnic music on its stage. Roof Mezzepotamia, which is preparing to offer an unforgettable night to its guests who are carried away by the rhythm of ethnic electronic music, hosts the most enjoyable moments accompanied by taste and music.

Source: HORECA TREND and Roof Mezzepotamia

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How to Prepare Seafood Paella and Where to Eat It?

Known as the national dish of the Spanish, paella is a preferred flavor due to its filling and high nutritional value. One of the assertive addresses for paella prepared with seafood is Misina Restaurant. 

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The origin of paella, a type of rice dish specific to Spanish cuisine, dates back to the 15th century. Cooked as a lunch in the fields by Valencian farmers, the dish takes its name from the Arabic word “paella” and means “a meal cooked in a large pan”. Traditionally served hot in a paella pan, paella is made with seafood such as shrimp, mussels, oysters, squid, crab and lobster. Paella, which is usually yellow-orange in color due to saffron, can also be prepared with chicken or vegetables, in addition to seafood. It is usually served with lemon slices and aioli sauce.

One of the taste stops that stands out with its paella in Istanbul is Misina in Göztepe. Owner and chef of Misina Restaurant, Suat Yılmaz; explains the secret of traditional Spanish flavor as follows: “There are many different types of paella, but we prepare one of the most common ones, Seafood Paella, with seafood such as shrimp, mussels, oysters, calamari, crab and lobster. The rice used in making paella is different from Risotto rice, which breaks down a little and develops a creamy texture. We prepare it with fresh daily seafood. It is a filling and nutritious flavor. It is a flavor that especially accompanies crowded tables, family and friend meals. Paella, which is considered one of the most important legacies of Spanish cuisine, is also one of the favorite flavors of our restaurant. We prepare it with fresh seafood in Misina's kitchen, and it is on our menu for 12 months. It is highly preferred in special occasions and celebration meals. In Misina Paella, we use at least four or five different types of seafood, depending on the season, including shrimp, calamari, mussels, akivades, octopus, baby calamari, oysters, sea creechie, sea lice, black cod, scallops, bangole, subye, baby octopus and fish. We also prepare it with special lobster and insect-style seafood upon your request.''

Source: HORECA TREND and Misina Restaurant

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