Ottoman Original is built like a classic kebab kitchen but in spice form. Warmth, aroma, salinity and acid in a single arc. The red body comes from pul biber, while Urfa chili adds a darker layer that brings a “slow-cooked” impression and a soft, deep warmth. Garlic and oregano provide the savory foundation and herbal backbone which what makes it work in mince and on the grill without turning flat.

What makes it especially suited to kebab and köfte is how it behaves in fat and heat. It doesn’t just taste spicy it tastes toasted. It wants to bloom in oil, it wants browning and it wants to live in pan juices. Sumac delivers the dry acidity that keeps everything clear and not heavy and yeast extract (the umami element) helps the flavor read as integrated and long.

Flavor palette
Top: red pepper, herbs, lifted tang
Heart: garlicky savoriness, gentle heat, grill impression
Base: dark warmth, umami length, dry sumac finish

Ottoman spice blend loves fat, protein and high heat. It shines when it becomes part of the cooking itself. Mixed into mince, bloomed in oil or captured in pan juices. Think like a kebab. Aaromatics in the base, browning on the surface with a final touch for perfume.

Ways to use it:
Köfte core: Mix into minced meat with onion, salt, and a splash of water (for juiciness). Rest 20 minutes so the blend can fuse.
Kebab oil: Warm olive oil gently, stir in Ottoman for 10–15 seconds until fragrant, then brush onto grilled meat or chicken right off the heat.
Char rub: Mix Ottoman with a pinch of sugar and rub onto lamb, chicken, or mushrooms before grilling or roasting for better browning.
Pan-juice sauce: Deglaze with a splash of water or stock, stir in Ottoman, finish with a knob of butter for an instant sauce with ottoman feeling.
Oven skewers: Season chicken or lamb with Ottoman, oil and yogurt before you thread onto skewers and roast hard.
Hummus with glow: Olive oil drizzle, Ottoman dust and some lemon zest.

Taste collaborators:
Lamb, beef mince, chicken, garlic, onion, yogurt, tomato, lemon zest, sumac, parsley, mint, Urfa niber, bulgur, flatbread, smoke

Dosage:
Start with 2 tsp per 2 servings. For mince: 2-3 tsp per 500 g depending on how bold you want it. Work in layers. Some in the mix/base, then a final pinch at the end (in oil or as finishing) for aroma.

If you want to get adventurous:
Make an Ottoman butter glaze. Butter, Ottoman and lemon zest, brush onto grilled food right before serving.
Toss with fries or roast potatoes and serve with garlic yogurt.
Stir into a tomato pasta sauce and finish with a spoon of yogurt.

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.