Mahlep, is the seed of the plant Prunus Mahaleb, a kind of cherry.

Its taste makes it one of the most delicious spices.

It is used ground to accentuate the sweet taste of traditional sweets.

The housewives particularly add it to tsoureki, in cake and bakery preparations.

Fenugreek (Trigonella) is a plant with a height of 10-15cm and three-leaf toothed leaves.

Its seeds, grated and added to pastourma and combined with garlic gives its distinctive smell.

Also, fenugreek in powder form goes well with meat, chicken, vegetables and meatballs. When it cooked is milder and a bit spicy.

Tip: Have you tried to add a little fenugreek on baked potatoes? You will be suprised!!!

Just incredible taste ... Whoever tries it, he loves it……

Cumin gives a special aroma and taste to your dishes, it is slightly bitter and peppery.

It is widely used in Indian, Arabic, Mexican and also in Cretan cuisine.

It is intertwined with the Smyrna soutzoukaki, goes well with chicken, fish, legumes, sauces.

It gives a wonderful aroma to your breads and doughs.

Cream of tartar or tartaric acid, (crème de tarte), is white crystals which are obtained from the dregs of wine (tartar).

It is used in confectionery in powder form, and it functions as a thickener for cakes and pudding.

It is also used in spoon sweets to prevent the syrup from becoming sugary.

Finally, it is used in combination with citric acid to increase the sourness of the wine.