Story Of Spice



In 1514 Spanish Dr. Chanca brought seed and fruit of red pepper (Capsicum Annum) from to the Europe during the second voyage of Kristof Kolomb and in the last years of the 19. Century it was produced by Hungarians in a widespread way. Today the best quality red powder sweet peppers in Europe are produced in . The red pepper, which is growing up in Geyve district both with its climate and the features of its land, flavor our dining table both by drying and grinding

Red sweet powder peppers; give life to lots of meals such as; soups, spicy flavours, powder mixtures, sauces and meat industry. In addition, red sweet powder peppers is a completely natural and healthy spices with features of being appetizing, easy digesting, skin scratching, preventing diarrhea and vomiting, strengthen, sedative and removing the gas of intestine. Kmark   Spices, has been the pioneer brand of Turkey with fastidiousness they showed during the time while growing up, collecting, drying and grinding which started at arable field. Kmark  Spices, which is recently preferred by the taste masters in The Balkans and Europe , has taken its expected part in kitchens

Kmark Spices which also contribute to our country’s economy has been honour of spices sector with % 100 unadulterated, natural and quality productions. Kmark Spicest aim is to make red sweet powder pepper possible reached new markets and consumers by making the production and consumption conscious. The pleasure of our customers about our products is honour of us.

We thank to the respected brands in , which enabled red powder peppers to reach you, because of preferring us.









Spice Announcement



It is the form of plants that are from the type of capsicum and dried appropriately to the techniques of fruits which are exactly became ripe

Physical and chemistry features of red pepper


Strange material maximum(% m/m)

Damp Maximum(%)

Total AshMaximum(% m/m)

Ash not decomposed in &10 HCI% (m/m)

the ether not volatile k.m minimum (% m/m)

Cellu-lose maximum(% m/m)

Volatile fat minimum(ml/100g )

Salt serving as food maximum(% m/m)

Feature of Size - Width of sieve hole m/m

Ekstrakt decomposed in water minimum(% m/m)

Calcium Oxide maximum(% m/m)

Red Pepper (hot)

Should be found











Red Pepper(sweet)

Should be found













The bulletin about the other spices is in supplement










Cumin (Cuminum cyminum)


Cumin (Cuminum cyminum) is a plant and a spice with a distinctive aroma, popular in Mexican, North African, Middle Eastern, western Chinese and Indian cuisine. It belongs to the family Apiaceae, which is popularly called the carrot family.

Cumin has been grown and used as a spice since ancient times. Originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and in the New Testament (Matthew 23:23). It was also known in ancient Greece and Rome. The Greeks kept cumin at the dining table in its own container - much as pepper is frequently kept today - and this practice continues in Morocco. Cumin fell out of favor in Europe (except in Spain) during the Middle Ages, but is widely used today. It is now mostly grown in Iran, Morocco, Egypt, India, Syria, North America, and Chile. The name The name cumin is a distortion of the Persian city Kerman, where most of ancient Persia's cumin was produced. For the Persians the expression "carrying cumin to Kerman" is the same as the English language phrase "carrying coals to Newcastle." Kerman, locally called Kermun, became Kumun and then cumin in the European languages. In India, cumin is known as jeera or geera; in Urdu/Pakistan, cumin is known as zeera; in North-West China, cumin is known as ziran. Description of plant The cumin plant is an annual herb. Its stem is slender and branching to about a foot in height; the leaves are laciniate with filiform segments; the flowers are small, white or pink, and borne in umbels. The so-called seeds are its fruits, which are achenes. These, which constitute the spice cumin, are fusiform or ovoid in shape, and compressed laterally. Cumin seeds looks similar to fennel seeds, but are smaller and darker in color. The spice cumin Cumin fruits have a distinctive bitter flavor and strong, warm aroma due to their abundant essential oil content. Its main constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Their smell can also be detected in the eater's sweat even after consuming only small amounts.

Today, cumin is identified with Indian cuisine and Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses, and in some traditional breads from France. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial.

The flavor of Cumin plays a major role in Mexican, Thai, Vietnamese, and Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, curry powder, and baharat. Origins Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan, and Turkey.

Superstition during the Middle Ages cited that Cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried Cumin Seed throughout the wedding ceremony.








Thyme is the dried leaves of Thymus vulgaris, a small perennial of the mint family. The leaves measure about one quarter of an inch in length and one tenth of an inch in width. The plant grows about eighteen inches tall and produces small flowers that are very attractive to honey bees.

Thyme is used in stuffings, meats, stews, fish, and game. Thyme is part of bouquet garni, herbes de Provence, and the Middle East spice blend Zahtar, along with jerk and curry blends.

Most Thyme is imported from Spain. Although French Thyme is recognized as being of higher quality than the Spanish variety, only limited quantities are grown each year.

Thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain vigor, courage and strength. In the Middle Ages, ladies embroidered a sprig of Thyme on the scarves of knights for bravery.








Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color. They have a hot, piney taste.

Black Pepper adds flavor to almost every food of every nation in the world. It is used in rubs, spice blends, salad dressings, and peppercorn blends.

The principal exporters for Black Pepper are India (Malabar and Tellicherry Pepper), Indonesia (Lampong Pepper), Brazil and Malaysia. Tellicherry is actually a special type of Malabar Pepper designated for its bold size and uniform appearance. Both have excellent flavor, aroma and pungency properties. The flavor and aroma of Lampong Pepper is similar to the Malabar type. The Malaysian and Brazilian varieties are relatively milder in flavor.

Because pepper can be stored for many years without losing its flavor and aroma, it has long been known as the master spice. Pepper was so precious in ancient times that it was used as money to pay taxes, tributes, dowries, and rent. It was weighed like gold and used as a common medium of exchange. In A.D. 410, when Rome was captured, 3,000 pounds of pepper were demanded as ransom








Cinnamon ( Cinnamomum verum , synonym C. zeylanicum ) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae , native to Sri Lanka and Southern India . The bark is widely used as a spice.

The leaves are ovate -oblong in shape, 7-18 cm long. The flowers , which are arranged in panicles , have a greenish colour and a rather disagreeable odour. The fruit is a purple 1 cm berry containing a single seed.

Cinnamon is harvested by growing the tree for two years and then coppicing it. The next year a dozen or so shoots will form from the roots. These shoots are then stripped of their bark and left to dry. Only the thin (0.5 mm) inner bark is used; the outer woody portion is removed, leaving metre long cinnamon strips which curl into rolls ("quills") on drying; each dried quill comprises strips from numerous shoots packed together. These quills are then cut to 5-10 cm long pieces for sale.





Rhus is a genus approximately 250 species of woody shrubs and small trees in the family Anacardiaceae. They are commonly called sumac or sumach. Some species (including poison-ivy, poison-oak, and poison sumac), often placed in this genus, are here treated in the genus Toxicodendron, which differs in highly allergenic foliage and grayish-white fruit but is not genetically distinct. The name derives from the Greek name for sumac, rhous. The leaves are spirally arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes 5-30 cm long, each flower very small, creamy white, greenish or red, with five petals. The fruit form dense clusters of reddish drupes.The genus is found in subtropical and warm temperate regions throughout the world, with the highest diversity in southern Africa.











İÇİNDEKİLER : Galeta Unu,Kişniş,Kekik,Ciprisa,B.karabiber,Sarımsak Tozu,Kimyon, Feslihan,T.Kırmızı biber, Pul biber, Tuz

INGREDENTS : Dried Bread Flour, Coriander, Thyme, Ciprisa,Black Pepper, Garlic Powder, Onion Powder, Cumin,Basil , Red pepper, salt


  • Ürünlerimiz yetişdiği yörelerden özenle seçilerek KURUOGLU GROUP kalitesinde otomatik makinaklarda el değmeden hazırlanmıştır.
  • Lütfen güneş ışığından ve rutubetden uzak tutunuz.
  • Raf Ömrü : Kuru ve hijenik koşullarda üretimden itibaren 2 yıldır


  • Our products have been carefully selected from out of prepared by automatik machines without hand contact the quality of KURUOGLU.
  • Please do not expose to sunlight.
    2 years from production, under cool, dry, hygienic condition.



Preparation :

1) 1 package of Kmark Meatball Mix is used for 1 kg. of ground meat. Pour 1 package of      Kmark Meatball Mix and 1 glass of water  over 1 kg. of ground meat in deep bowl.

2 ) Knead the mix for 5 minutes. Shape as meatballs and cook as you desire.

3 ) You can use Kmark Meatball Mix at all kinds of meatball (gril, oven, frying, boilling Doner and hamburger.






Kmark BLACK PEPPER shares with you the adventure of taste composed of best black pepper grains all along the process from the field to your table.


It offers 100% naturalness guarantee with Black peppers picked up carefully without using any additives at all.


Areas for Use : Being an essential component for all foods, it is particularly used on meat and meat products, flavourings and vegetable, chicken and fish soups, as well as on vegetables, sauces, stuffed meals with olive oil and meat, and pickles and salads.


Benefits          : Plackpepper enhances gastric and pancreatic secretions, eases up digestion, lowers sugar level, prevents intestinal putrefaction and gas, relieves anemia, and reinforces nerves, as well as being a good appetizer and energizer.



  • Our products have been carefully selected from out of prepared by automatik machines without hand contact the quality of KURUOGLU.
  • Please do not expose to sunlight.
    2 years from production, under cool, dry, hygienic condition.










Kmark GARLIC POWDER; Kmark GARLIC POWDER, an essential component of tables, a good combination of Taste and Health powered by Kmark Baharat (Kmark Spices), OFFERED TO YOUR TASTE on the strength of best quality garlics, WITH ITS 100% NATURAL TEXTURE WITHOUT GOING THROUGH AN ADDITITIVE PROCESSING, right from its adventure in the field



AREAS FOR USE: Kmark Garlic Powder can be used on minced meat, pasta (macaroni) sauces, boiled meals and soups. Garlic Powder can be used on brines or, after mixed with a variety of plants, you can spread such mixture over beefsteak and poultry dishes by rubbing by your hands and you can then cook it. You can use it for all dishes, sauces, salads, and meat and meat products.



BENEFITS: it is good for artery calcification. It heals wounds and boils. It eliminates cramps. It strengthens lung, liver, gall bladder and heart. It kills intestinal worms and other parasites. It disenfect gastro-intestinal structure. It destroys harmful bacteria. It is a good appetizer. It destroys influenza. It is very good for tracheal disorders, bronchitis. It lowers blood pressure. It relieves fever. It eliminates intestinal gases. It kills influenza microbe and thus protects body against this disease. It prevents formation of stone on urethra.It strenghens cardiac muscles.


  • Our products have been carefully selected from out of prepared by automatik machines without hand contact the quality of KURUOGLU.
  • Please do not expose to sunlight.
    2 years from production, under cool, dry, hygienic condition.


Quality Principles


In our vision human and quality come first, they are also parts of a entire concept. Honesty, trusty and no making concession from quality is what we look at our customers so they do. Thus we can live a long business term with our custmomers as saler-buyer...


Our target is being called and live with quality. Kmark Second generation has a vision that Kmark Spices will become exporting all world and has a big place in Turkey`s economy.

If you want to taste the quality sought by the masters of taste "Kmark Spices" will be the right choice....










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