Dried Apricot

Dried apricots of Turkish origin are the fruit of the apricot tree (Prunus armeniaca), naturally sun-dried, pitted and unsulfured or sulfurized for color preservation. There are two main varieties known as "Malatya" and "Urgup". These names refer to the main growing regions in Turkey. When treated with sulfur dioxide (SO₂), its color changes to a vibrant orange. Organic fruit that has not been treated with sulfur vapor is darker in color and has a coarser texture.

Dried Fig

Figs are renowned for being very rich in nutrients and make a big impact on nutrition. Just 40 grams of figs can provide 7% of the daily potassium requirement and 6% of the daily calcium and iron requirements. Figs are rich in protein, carbohydrates, phosphorus, calcium, iron, sodium, potassium and magnesium; they are also rich in vitamins A, B1, B2, B3, B6, C and folic acid. Figs support digestion, promote cell regeneration and their benzaldehyde content inhibits the growth of cancer cells, making them a powerful dietary friend and cancer-fighting food due to their richness in vitamins and minerals.

Dried Tomato

Sun-dried tomatoes are produced by subjecting fresh products to appropriate treatments to remove moisture. Thanks to this drying process, the essence of the product is preserved and its nutritional value, active compounds, vitamins and proteins are concentrated compared to fresh. Sun-dried tomatoes are an excellent source of lycopene, which can help reduce the risk of certain cancers and age-related macular degeneration.

Julien / Diced Tomato

Sun-dried tomatoes are produced by subjecting fresh products to appropriate treatments to remove moisture. Thanks to this drying process, the essence of the product is preserved and its nutritional value, active compounds, vitamins and proteins are concentrated compared to fresh. Sun-dried tomatoes are an excellent source of lycopene, which can help reduce the risk of certain cancers and age-related macular degeneration.

Aquafaba Powder

Aquafaba is the thick water formed during the cooking of legume seeds such as chickpeas. Aquafaba is used as a substitute for eggs and egg whites. The content of carbohydrates, proteins and other soluble plant solids that pass from the seeds to the water during cooking gives aquafaba a wide range of properties such as emulsifying, foaming, binding, gelling and thickening. It is particularly popular in vegetarian and vegan recipes.

Almond Flour

Almond flour comes from almonds called Prunus dulcis and is ground to a finer texture. At its strongest, the flour tastes slightly nutty. It is suitable for use with other flours and is suitable for special diets as it is gluten-free. It is a preferred substitute for white flour and provides a nutty flavor.

Hazelnut Flour

Hazelnut flour, Corylus colurna, is one of the best ways to increase the nutritional value of baked goods. Hazelnut flour is often used as a substitute for wheat flour and adds a sweet, nutty flavor to foods. The low carbohydrate levels make this flour preferable for those on a low-carb diet. Hazelnut flour is also naturally gluten-free, making it a suitable option for those with gluten sensitivity or intolerance.

Chickpea Flour

Chickpea flour is obtained by grinding whole and dried chickpeas of the chickpea plant Cicer arientinum and is one of our most demanded products. It is mainly used as an ingredient for special flavors such as hummus. Chickpeas are usually grown in tropical and subtropical regions. Widely used in Indian cuisine, chickpea flour is also often preferred for cooking and baking. It belongs to the legume category and is known as a cholesterol-free source of protein and fiber.

Apricot Seed Flour

Apricot seedflour is obtained by grinding the kernels of the apricot tree known as Prunus armeniaca and is also rich in many minerals such as iron, phosphorus and zinc. In terms of vitamins, apricot kernel flour is a source of vitamins E, A and B15. You can use apricot kernel flour as an alternative to wheat flour in baked goods such as cakes, breads, cookies or pastries. It can also be added to smoothies, yogurt, cereals, etc. Due to its almond-like bitter taste, it is suitable for almost any food.

Black Cumin Flour

Black cumin flour has a black color, a characteristic taste and smell and is a source of many valuable nutrients. Black cumin flour is rich in phytosterols, which limit the absorption of LDL cholesterol ('bad' cholesterol), thus protecting the cardiovascular system.

Tiger Nut Powder

Tigernut (or chufa nut) flour is a type of flour milled from the tubers of the yellow sedge plant and is gaining popularity worldwide as an excellent substitute for wheat flour due to its gluten-free properties, superfood status and naturally sweet flavor.