Diyarbakır lentil, which is analyzed for pesticides and is number one in the world for its taste, protein, and quality, and in Turkey for its production quantity. It has thin leaves. Its color is pale orange. Although used in smaller amounts compared to other lentil varieties, its soup has a thicker consistency. The seeds are heirloom seeds passed down from the previous year.

NOTE: You can request the pesticide analysis report via WhatsApp at 05369454021

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Karacadağ rice, grown on the slopes of Karacadağ Mountain, last active 100,000 years ago, completed its development 15,000 years ago. Because the rice paddies were formed from Karacadağ's extinct lava, they have a special soil structure rich in organic matter and minerals.

The rice plateaus are grazing grounds for livestock during the autumn months. Consequently, the soil is strengthened by animal manure. Snowfall throughout the winter washes animal manure into the soil. Melting snow in spring irrigates the rice paddies. Cultivated rice is fed by water at 15 degrees Celsius, while in Karacadağ, this temperature drops to an average of 5 degrees Celsius. This makes it firmer in texture and has a unique aromatic flavor. Karacadağ rice is the only rice variety that cannot be confused with imported rice due to its color and texture. Because it is smaller than other rice varieties and has a yellowish color, it cannot be confused with cultivated rice varieties imported from abroad.

The seed of Karacadağ rice is also an heirloom seed. This is because there is no certified seed production for Karacadağ rice in the region. There is no public or private sector organization producing certified seed for Karacadağ rice.

Because it is rich in protein and grown in cold water, it absorbs a lot of water during cooking.

Don't soak it in water; just washing it is sufficient. Roast it for a long time. If you're making it for the first time, use your own measurements. Normally, 1 measure of rice requires an average of 3 measures of water.

You can request arsenic and other heavy metal analysis reports from the WhatsApp line 05369454021

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All legumes should be stored in a cool, dry place, preferably in the refrigerator during the summer months.

Sweet red peppers grown with heirloom seeds were turned into paste using traditional methods. After drying in the sun for one day, they were placed in the shade to prevent discoloration. Salt is their only preservative, which is why they are salty. Salt is hand-seeded, so variations between batches are normal. Because they are sun-dried, they don't mold. Store in a cool place.

There may be a very slight bitterness

Don't keep tomato paste you buy in a bag in its original packaging; it will become watery. Once it reaches you, transfer it to a glass jar or container.

All packaging, whether plastic, glass or canister, is wrapped in double bags, plastic bags or stretch wrap to prevent the risk of explosion during cargo.

The same prices apply at all branches. Only glass packaging is available in Istanbul branches.

Heirloom sesame seeds from Silopi and Cizre were roasted and ground in a stone mill.

Since the entire process is done by hand, there may be slight color and taste differences.

Since the sesame is heated very little, we add salt while grinding the sesame seeds. It is not salty but you can taste the salt.

Salmonella analysis was performed, you can request the analysis report from WhatsApp line 05369454021

The same prices apply in all branches.

You can request the color/food dye analysis report from WhatsApp line 05369454021

The same prices apply in all branches.

Heirloom Lice tomatoes, or garden tomatoes, are drained using the traditional method and dried first in the sun for a day, then in the shade. The only preservative is salt. Because they are dried in the sun, they will not mold. Store in a cool place.

Don't keep tomato paste purchased in bags in the bag; it will become watery. Once it arrives, transfer it to a glass jar or container.

All packaging, whether plastic, glass or canister, is wrapped in double bags, plastic bags or stretch wrap to prevent the risk of explosion during cargo.

The same prices apply at all branches. Only glass packaging is available in Istanbul branches.

Hot red peppers grown with heirloom seeds were turned into paste using traditional methods. After drying in the sun for one day, they were then dried in the shade to prevent discoloration. Salt is their only preservative, which is why they are salty. Salt is hand-seeded, so variations between batches are normal. Because they are sun-dried, they don't mold. Store in a cool place.

Don't keep tomato paste you buy in a bag in its original packaging; it will become watery. Once it reaches you, transfer it to a glass jar or container.

All packaging, whether plastic, glass or canister, is wrapped in double bags, plastic bags or stretch wrap to prevent the risk of explosion during cargo.

The same prices apply at all branches. Only glass packaging is available in Istanbul branches.

Heirloom seeds were planted using traditional methods.

Wash before consuming

The same prices apply in all branches.

It is obtained by grinding ancestral seed wheat more than bulgur.

It is also suitable for making raw meatballs.

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It's made with Mardin Zınnar grapes, Bitlis Adilcevaz walnuts, and Kızıltepe wheat flour. There's no added sugar or starch. After Kızıltepe wheat flour is added to the grape juice, which has been simmering over low heat in copper cauldrons for eight hours, all the walnuts are dipped in one go.

Because it's a living product, you should wrap it in a cloth. It can be stored at room temperature wrapped in a clean cloth. Do not store it in closed containers; it will mold.

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It was collected by dropping it into nets from non-agricultural trees.

It dried on cloths in the shade of trees.

It was sorted out from stones and rot.

No chemicals were used during cultivation and drying.

When you receive your package, remove the mulberries from their packaging, spread them on a cloth, let them air dry for 2-3 hours, then place them in the refrigerator. Because they are sensitive, they will react quickly and become butterflies.

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It's made with apples grown without pesticides and infused with nettle juice. It's a 3-year-old vinegar with a 1-year fermentation and 2-year steeping period.

Not a single type of apple is used in vinegar making, red apples, yellow apples and green apples are also used, so the vinegar also varies depending on the apple type.

The same prices apply in all branches.