From the kitchen · · 1 min read

Spices of the palace kitchen: sumac, saffron and cinnamon

Which spice was used for what in the Ottoman kitchen, and which live on in ours?

Sumac, chilli flakes, cumin, dried mint, saffron and cinnamon in dark bowls

Palace kitchen ledgers tell us dishes and the measure of spice.

Sumac

The sour before lemon.

Saffron

A little, always.

Cinnamon

Where meat meets dessert.

Share WhatsApp LinkedIn X Facebook
Author

Ahmet Yılmaz

Kitchen · Matbah

From the Matbah kitchen team.

More Posts

Musicians playing kanun, oud and ney with diners in front

From the kitchen · October 20, 2026

How does a night of fasıl unfold?

It opens with mezes, continues with fire and peaks at dessert.