Description
Natural Pure Sahlep 100% High Quality Wild Powder , Without Additive Turkish Traditional Salep,Sahlep Flour ,Orchis Mascula-Pure Wild Powder,Grated Sahlep,Orchid Dried Root Powder,Salep Powder Sahlep is very special ,very unique taste & its season is limited. You can only find it in the winter months, officially between October & April. Salep, a delicious & nutritious beverage that warms us up in winter with its warm & soft drink, is also obtained from a kind of foreign orchid. Orchids, whose tuberous roots are 15-20 cm below the soil, are collected at the time of flowering & these tubular roots are washed & dried. The dried roots are pounded into powder & salep is obtained. It takes 7 or 8 years for orchids to grow, that is why the salep is very valuable. Sahlab is a hot milk-based winter drink with a pudding-like consistency garnished with cinnamon ,chocolate or chopped nuts & its flavour is unique. Turkish Salep, one of the most distinguished drinks of Turkish cuisine, is an indispensable winter season. If you have not tasted this unique drink , you should be sorry to say that you have lost a lot of yourself. Because this wonderful hot beverage will take your mind from you & give you an excellent experience. The sahlep powder also has a lot of health benefits that is why it is one of the most consumed beverages in the winter season.Salep flour is also consumed in desserts & ice cream . Sahlep is very pleasant, floral aroma with a taste is slightly sweet & a subtly spicy finish. It is easy to make salep at home ... as long as you have the salep flour. For serving 5 people 1 lt ( you can mix with water but total should still 1 lt ) 1 heaping teaspoon of pure powdered sahlep 1 tablespoon granulated sugar or brown sugar depending how sweet you wanna go . Mix salep & sugar in a separate bowl. & let the milk boil at the same time . Slowly add the salep & sugar mixture to boiling milk & boil the mixture while stirring on low fire for 10 to 15 minutes. Boil slowly until a thick, aromatic beverage is prepared. in order for the salep in it to melt & not to be lumpy, it must be mixed well. The longer time is slowly boiling & stirring continuously, the more thicker it becomes. Serve hot in a cup dusting with grinded cinnamon, crushed nut or ginger powder on top. Another method different from mixing is to pour cold milk over the granulated sugar mixture with salep & start cooking after mixing well. You can also put cinnamon sticks in the milk during the boiling phase. If you want to use vanilla, you can add the salep just before you take it from the stove. If the sugar is low, you can add sugar according to your own taste. If you want different flavors in the salep, you can also use flavors such as orange or lemon zest, or mastic gum. It's winter time again & it's certainly time for sahlep. Salep with its ancient medical history warms you up during winter Sure you love the comforting, delicious taste of Sahlep in winter months. Enjoy Turkish Traditional
