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Turkish Food & Beverage / Tea / Flavored & Herbal Teas

Tea with Spices mixed with Herbs

Tea with Spices mixed with Herbs, Maccun
$9.99
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Product Code: FB249328FI962
Brand: Maccun
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Tea with Spices mixed with Herbs - 20 teabags

Hafsa, the wife of the Ottoman Yavuz Sultan Selim and the mother of Soliman the Magnificient, became ill while she was in Manisa. No cure was forthcoming, so the head of the Sultan Mosque Madrasah Merkez Efendi prepared a paste mixture consisting of herbs and spices. Hafsa got better after she ate this paste and ordered it to be tossed out from the minarets and the domes of Sultan Mosque for a beneficial effect for the population. Mesir, which is made up of many healthy spices as ginger, clove, cinnamon and rhizome is of the favorite mixtures of Turkish people since five centuries. Generally the spices found in a typical paste are as follows:
  • Allspice (Yeni bahar) (Pimenta dioica)
  • Alpina officinarum root (Havlican koku) (Alpina officinarium)
  • Anise (Anason) (Anisum vulgare)
  • Black cumin (Corek otu) (Nigella sativa)
  • Black myrobalan (Kara halile) (Terminalia nigra)
  • Black pepper (Karabiber) (Piper nigrum)
  • Buckthorn (Topalak or Akdiken) (Nerprun alaterne)
  • Cardamon (Kakule) (Elettaria cardamomum)
  • Cassia (Hiyarsenbe) (Cassia)
  • Chebulic myrobalan (Kara halile) (Terminalia chebula)
  • China root (Cop-i cini) (Smilax china)
  • Cinnamon (Tarcin) (Cinnamomum verum)
  • Cloves (Karanfil) (Syzygium aromaticum)
  • Coconut (Hindistan cevizi) (Cocos nucifera)
  • Coriander (Kisnis) (Coriandum sativum)
  • Cubeb (Kebabe) (Cubebae fructus)
  • Cumin (Kimyon) (Cuminum cyminum)
  • Dried orange blossom (Portakal cicegi)
  • Fennel (Rezene) (Foeniculum vulgare)
  • Galingale (Havlican) (Alpinia officinarum)
  • Ginger (Zencefil) (Zingibar officinalis)
  • Iksir sugar (Iksir sekeri)
  • India blossom (Hindistan cicegi)
  • Java pepper (Kuyruklu biber) (Piper cubeba)
  • Licorice extract (Meyan bali) (Glycyrrhiza uralensis fisch)
  • Licorice root (Meyan koku) (Glycyrrhiza glabra)
  • Mastic (Cam sakizi) (Mastichum)
  • Millet (Hintdarisi) (Pennisetum glaucum)
  • Myrrh (Murrusafi) (Commiphora Molmol)
  • Muskroot (Sumbul) (Adoxa moschatellina)
  • Mustard seed (Hardal tohumu) (Brassica nigra)
  • Orange peel (Portakal kabugu)
  • Rhubarb (Ravend) (Rheum Palmatum)
  • Saffron (Safran) (Crocus Orientalis)
  • Citric acid (Limon tuzu)
  • Senna (Sinameki) (Cassia senna)
  • Turmeric (Zerdecal) (Curcuma domestica)
  • Udulkahr (Udulkahir)
  • Vanilla (Vanilya) (Vanilla planifolia)
  • Woad (Civit) (Isatis)
  • Yellow myrobalan (Sari halile) (Fructus myrobalani)
 

 
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How to make Turkish Tea?
  • Measure a dessert spoon of Turkish Tea per person per tea cup
  • Add enough water to the large kettle based on how many cups you plan to serve

    1) To make the Turkish black tea like the Turks do you will need a teamaker with two kettles of different sizes. Fill the large kettle with water and place it on the stove.
    2) Add the black Turkish tea on the small kettle and place in over the large one. Please note that there is no water in the small kettle at this time.
    3) Bring the water to a boil. Add a portion of the boiling water (1/3rd) to the small kettle at this time.
    4) Lower the heat and let it simmer for 15 minutes for the tea to cook to the right consistency
    5) Using Turkish Tea cups, serve the tea by pouring about 1/3rd from the top kettle and filling the rest with hot water. This ratio totally depends on your taste and can be adjusted. Use sugar to taste.

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