One pinch, and you'll know.
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Every jar tells you where it came from
In Turkey, spices are known not just by their name but by the region that grows them. Tap a pin to see where each of our spices grows, and where our blends are made.
Tap a pin to see what grows there.
Kahramanmaraş
Kahramanmaraş, in southern Turkey, has grown red peppers for generations, so many that locals call their flakes Maraş biber. Hot summers ripen the peppers deep red before they are dried and crushed into flakes with gentle heat and a fruity, sun-dried flavor.
Aegean Coast
The Aegean coast is defined by olive groves, wild herbs, citrus, and sea breezes. Our Mediterranean Seasoning captures the bright, herb-forward character that has made this region's cuisine famous around the world.
Aydın
Aydın sits in Turkey's Aegean region, among olive groves and long, sunny summers. Sumac berries ripen there to a deep ruby red, then are dried and ground into the tart, lemony powder in our jar.
Denizli
Denizli is in Turkey's inland Aegean region, where oregano (kekik) grows on dry, sunny hillsides. Long summers and dry mountain air help concentrate the oils that give it a bold, peppery aroma.
Gaziantep
Gaziantep, in southeastern Turkey, is a UNESCO City of Gastronomy and one of the country's great food cities. Our bay leaves and dried mint come from this region: whole leaves that perfume a pot of beans or rice, and mint that turns fragrant the moment it hits warm butter.
Istanbul
For centuries, Istanbul connected Europe and Asia through the historic Spice Bazaar. Our spices aren't grown here, but this is where our Turkish Style Shawarma and Baharat blends are made, in small batches inspired by recipes passed down through generations and the city's vibrant food culture.
What makes one spice jar different from another?
It's more than what's inside. Here's what to look for before you buy your next jar.
| Category |
 Cybele's Harvest
|
Typical Grocery Store Spice |
|---|---|---|
| Sourcing | Every jar names its region in Turkey | Origin often isn't specified beyond the country |
| Ingredients | No fillers, preservatives, or artificial ingredients. | May contain anti-caking agents, preservatives, artificial colors. |
| Freshness | From small producers across Turkey, filled and sealed there | Can spend months moving through distribution |
| Packaging | Opaque kraft, sealed at the source. Light stays out. | Clear plastic, months under store lighting |
| Sustainability | FSC certified, sourced from responsibly managed forests | Plastic containers |
New to these spices? Start here.
The Anatolian Essentials Bundle.
Three jars that cover a lot of ground: fruity heat, slow smoky warmth and bright tang. Start with what you already cook, like eggs, roast chicken and rice.
- Aleppo Pepper: fruity, gentle heat. Use it anywhere you'd use red pepper flakes.
- Urfa Biber: smoky, raisin-like, slow warmth. Try it on eggs and steak.
- Sumac: lemony, without the lemon. Sprinkle it on salads, rice and grilled meat.
Mild Aleppo
Kahramanmaraş, Turkey
Urfa Biber
Kahramanmaraş, Turkey
Sumac
Aydin, Turkey
New to these spices? Start here.
Aleppo, Urfa biber and sumac: fruity, smoky and lemony. Three jars that work on the food you already cook.
Shop the bundle
Want dinner solved?
Three house blends, made in small batches in Istanbul: Mediterranean, Shawarma, Baharat. One jar and dinner is seasoned.
Shop seasoning blends-
Aleppo Pepper
Regular price $9.99 USDRegular price -
Urfa Biber
Regular price $9.99 USDRegular price -
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Mediterranean Seasoning
Regular price $9.99 USDRegular price -
Baharat Seasoning
Regular price $11.99 USDRegular price -
Shawarma Seasoning
Regular price $11.99 USDRegular price
Ready to Transform Your Cooking?
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Sheet Pan Adana Kebab
All the bold flavor of classic Adana kebab, no grill required.
Sheet Pan Adana Kebab
All the bold flavor of classic Adana kebab, no grill required.
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Sheet Pan Doner Kebab
We had to try this viral döner using our Turkish Style Shawarma Seasoning and it didn’t disappoint, to say the least.
Sheet Pan Doner Kebab
We had to try this viral döner using our Turkish Style Shawarma Seasoning and it didn’t disappoint, to say the least.
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Mediterranean Chicken and Orzo with Zucchini
A bright and satisfying all-in-one meal that captures the essence of the Mediterranean.
Mediterranean Chicken and Orzo with Zucchini
A bright and satisfying all-in-one meal that captures the essence of the Mediterranean.
Get to Know Your New Favorite Spices
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Who Was Cybele? The Ancient Anatolian Story Beh...
Cybele was the great mother goddess of ancient Phrygia, known as Matar Kubileya, Mother of the Mountain. Here is her real history, what she was and why we named a...
Who Was Cybele? The Ancient Anatolian Story Beh...
Cybele was the great mother goddess of ancient Phrygia, known as Matar Kubileya, Mother of the Mountain. Here is her real history, what she was and why we named a...
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Aleppo Pepper vs Pul Biber: They're the Same Th...
Aleppo pepper and pul biber are the same spice under two different names. A Turkish cook explains where both names came from, why our jars say Aleppo Pepper, and how...
Aleppo Pepper vs Pul Biber: They're the Same Th...
Aleppo pepper and pul biber are the same spice under two different names. A Turkish cook explains where both names came from, why our jars say Aleppo Pepper, and how...
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How to Store Spices So They Actually Last
Air, heat, moisture, and light all degrade spices, but not equally. Here is what each one does, where to keep your jars, how long spices really last, and how to...
How to Store Spices So They Actually Last
Air, heat, moisture, and light all degrade spices, but not equally. Here is what each one does, where to keep your jars, how long spices really last, and how to...
