Nemar Group Mermer Gida Ith. Ihr.

Ingredient: red pepper powder, thyme, mint, fanugrek, sumac, coriander, powder garlic, salt. Areas of usage: it can use easily with soups, meaty food, chicken food and stews.

Cumin is belong to umbelliferae family and itâ??s blossom pinky and white flower between may and june. Cumin is herbaceous a plant. Cumin is hail from egypt but it was raise mediterranean basin, middle east and asia countries. Cumin was raise far-reaching in middle anatolia in turkey. Botanical name: cuminum cyminum. Other names: avcar, cumin of persian, kemnon. Ingredient:fixed oil, volatile oil, resin, tannin, protein, lutidine, apigenin. Nutrition facts: 1 gr cumin 4, 4 calorie 176, 9 mg protein 238 mg oil 9 mg calcium 446 mg carbohydrate 4, 5 mg phosphor 7, 3 meg thiamine 3, 8 meg riboflavin Areas of usage: this spice is generally usable as condiment due to strong and different taste. It can use other seasoning mix or single handed. It is important for oriental spice mix. Typical spice for arab, turk, iran, india and mexico cuisine. Benefits:quite helpful for inappetency and indigestion. Be good for circulation and digestion system. It used for babys gas pains and augment human milk. Also, it used for reduse high blood pressure, rheumatism, prostate cancer and fatness.

A kind of mixture spices origin of India. Ingredient: Cumin, curcuma, tamarind, coriander, clove, cardamom, ped pepper and ginger. Areas of Usage: It usually prefer with meet foods but it can use with very much food in the kitchen.

Family: labiatae Botancal name: mentha piperata other names: biberinane, fã¼lfã¼li nane. Areas of usage: it use different kind soups (mercimek, ezogelin, yayla), souce with yoghurt (cacä±k, haydari vs.) all salads and farcis. It can use for stomach problems boiled with lemon. It can use for other souces, refreshing non-alcoholic drinks and various herbal tea blends.

Very prevalent in turkey, spain, france, morocco, syria, lebanon, romania, poland, yugoslavia, russia, tunisia, greece, algeria, egypt, bulgaria, mountains of anatolia and south asia. Botanical name: thymus vulgaris other names: sater, nemamu otu, karabaå? thyme. Ingredient: volatile oil, bitter substance and tannin. Nutrition facts: 1 teaspoon thyme is 1.5 gr.: 5 calorie, 102 mg protein, 69 mg oil, 31.0 mg calcium, 1024 mg carbohydrate, 3.0 mg phosphor, 7.6 meg thiamine, 6.0 meg riboflavin ve 57 units vitamin a. Areas of usage: in our modern-day, it is using in seasoning mix, aubergine farce, zucchini farce, tomato farce, tomato salads, mushroom foods, olive, cheese, vegetables, soups, sauces and all meat foods. Quite prevalent consumption shaped like tea. It is famous with own thyme odor, which is a spice in the foods. Also, there are made of thyme products like thyme oils and thyme tea. Benefits: it is useful for asthma, bronchitis, tuberculosis, other sicks, sterilize to breathing passage, make normal to low blood pressure, anemia, appetize, indigestion, gas problem, diarrhea and cold. It is make to intensify the body. It is cut off heartthrob. It's healing to enteritis. It decreases sugar quantity in blood.