Interestingly, it is the younger generation that is most curious about spices. As a nation, we've become increasingly fascinated with food culture lately.

While some people focus on different varieties of food and on table decorations, spices have become a point of interest as well, and some spices that belong to the Far East have become must-haves for Turkish meals. The number of spice shops has increased; herbalists are adding more and more spices to their shelves. Now spices we had never heard of before are replacing those we call classic, such as ground black pepper, dried mint, oregano and ground red pepper.

More customers trying out new spices

Spice sellers at the Egyptian Bazaar, one of Istanbul's most popular locations for spices, note that their spice sales have increased in both their variety and their volume. Bilal Altıkulaç, the owner of Arifoğlu Baharat, said customers are showing more interest in different spices and added that 70 percent of customers buy spices after asking about them. He also noted that many young people have shown interest in the various spices they have on offer.

Celil Develi, the owner of Develi Baharat, said İstanbul hosts a variety of cultures because it is a cosmopolitan city and this variety reflects onto the food culture. Noting that various spices are particularly popular in eastern and southeastern Anatolia, Develi said: “Every day we have customers that come to us to try out new spices. Generally, people want to try out spices that have been recommended to them by neighbors that are from a different country or region.”

    Gourmet chefs confirm that there is an increase in the use of spices, which have become key ingredients in the Turkish kitchen. Nevin Halıcı, an author who writes on food culture, said spices add flavor to dishes but noted that the key is using the right spice in the right amount. According to Halıcı, spice exchanges between regions, which became more widespread as a result of intercity communication, have an important role in increasing spice variety.

Sofra Magazine contributor Ayfer Ünsal said the increase in the popularity of spices is a byproduct of establishing communication with different cultures. Noting that spices add a great flavor to dishes so long as they are used in the right foods, Ünsal said, “Spices are an indispensable source of flavor.” Food author and gourmet chef Ahmet Örs said spices always had a place in the Turkish kitchen. Noting that spices were used more during the Ottoman Empire, the Renaissance and the Middle Ages, Örs said there is a growing interest in hot spices in particular.

More than 2,000 spices

India and the Far East are the main centers of spice. In fact, India has a large spice and herb industry and exports its products to the entire world. There are currently 375,000 classified plant species, but the figure is expected to be 500,000 with the addition of newly discovered plants. Of these, people can use only around 20,000. More than 2,000 different spices are currently available in Turkey.

What spices to use with what dish?

Rosemary: meat dishes and sauces

Bay leaf: various fish, meat, poultry and game dishes and some pickles and preserves

Coriander: chopped in soup and salads

Anise: soup, vegetable and fish meals

Saffron: some fish and seafood stews, rice and dairy desserts

Tarragon: saucy meat dishes, sauces and salads

Sumac: Kebab and to give some tartness to salad

Allspice: meat, meatballs, sausages, various stuffed vegetables, desserts

Turmeric: meat, fish and meals made with eggs