Janissary Original is built as a balanced flavor arc as it opens with herbs and aroma, builds body through pepper and garlic and gets its tension from sumac’s dry acidity. That’s why it’s so useful. It does three jobs at once. It seasons, it lifts and it binds everything together.

In practice, it’s designed for the kind of cooking where many small elements need to read as one whole flavor for mezze, grills, salads, legumes and grains. When a blend is truly good, you feel it in the mouth as the salt is integrated, the herbs feel green but not raw and the acidity is clear without turning sharp. It’s a blend you can use generously.

Flavor palette
Top: aromatic herbs, lightly fruity pepper lift
Heart: sun-warmed red pepper sweetness, garlicky body, gentle warmth
Base: dry sumac tang, integrated salinity, long rounded finish

Janissary Original is a blend that likes to work in the background first and then rise as perfume at the end. Think of it as a spiced connective tissue between pepper, herbs and tang. It makes vegetables taste more grilled, gives legumes more body and cold mixes come alive. The best way to unlock the full register is to use it in two zones. Build body early and then finish for fragrance.

Ways to use it:
Dust Janissary on tray-roasts: Toss cauliflower, carrots or potatoes with olive oil, Janissary and a bit of salt. Roast hard. Finish with a pinch straight onto the hot surface so the aroma sticks.
Spiced citrus salt: Crush Janissary with flaky salt and lemon zest. Use as a finishing sprinkle on tomatoes, avocado, eggs, or grilled foods as it is fresh and deep at once.
Fast “mezze salsa”: Dice tomato with cucumber and onion. Add olive oil, Janissary, a squeeze of lemon. Rest 10 minutes. Spoon over grilled foods or beans.
Warm oil, cold base: Warm olive oil, stir in Janissary briefly (15–20 seconds max) then pour over cold yogurt or labneh. A two-temperature sauce that tastes restaurant.
Bulgur boost: Fold into hot bulgur with olive oil and a squeeze of lemon. Top with herbs and toasted nuts.
Chicken under the skin: Mix Janissary with oil and a touch of salt, rub gently under the skin, then roast. Deep flavor without scorching.

Taste collaborators:
Lemon zest, olive oil, yogurt, labneh, tomato, cucumber, onion, eggplant, chickpeas, bulgur, toasted nuts, herbs like parsley and mint, garlic, pomegranate, grilled chicken or lamb

Dosage:
Start with 1 tsp per 2 servings and build.
Early: 1 tsp for body (especially in oil, tray-roasts, bulgur, beans).
Late: 1/2 tsp for perfume (on yogurt, salads, grilled foods).

If you want to get adventurous:
Toss orange and olives with olive oil and a pinch of Janissary (it stitches sweetness, salt and herbs together).
Make a Janissary honey (honey with a little spice and lemon) and drizzle over grilled halloumi.

Free Shipping: Over 600 sek in Sweden
Shipping: From 39 sek
Send-outs: Every Monday & Thursday
Returns: 100% happiness guarantee. Read more here

Closed for pickups and order send outs during Easter 17-25 april

- VISA
- Mastercard
- AMEX
- Klarna
- Shopify Payments (Shop pay)
- Google Pay
- Apple Pay

We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase. 

If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.