ANATOLI DILL-ANISE

Packing = 8 x 45g

Native to the Mediterranean and southern Russia, the dill plant comprises a think stalk with a head of thread-like leaves. Greek cuisine only uses the herb although in several cultures the dill seed is also used for cooking. Dill has a mild flavor that resembles fennel. 

ANATOLI LAUREL

Packing = 8 x 15g

Laurel is added to soups, beans, pulses, and stews. Fresh leaves have very little flavor as this herb's aroma develops during the drying process which lasts from four to six weeks. 

Laurel is both slightly bitter and subtly sweet, with tones of thyme blossoms and oregano. For a more intense flavor, crush leaves before adding to the pot. 

ANATOLI ROSEMARY

Packing  = 8 x 60g

Rosemary is strongly identified with the arid Mediterrenean climate, especially Greece with its long coastline. This is evident from its name: a compound of moisture (ros) and sea (marinus). 

ANATOLI SPEARMINT

Packing = 8 x 60g

Spearmint is a herbacious perennial with a distinctive aroma whose leaves are used both fresh and dried. Known since antiquity, in Greek mythology it was associated with the nymph Menthe–from which the word 'mint' derives. The herb is believed to have both medicinal and cosmetic properties, while in the Arab world it is associated with eroticism. 

ANATOLI AMMUNIUM BICARBONATE

Packing = 24 x 28g

Baking ammonia is a white crystalline powder that is water soluable and used as an additive in food. 

It's most common use is in baking and pastrymaking although it's more common in the food processing industry as a bulking agent and to regulate acidity. 

ANATOLI VANILLA

Packing = 24 x 1.5kg

Vanilla has a distinctive flavor and aroma and imparts a subtle sweetness, which is why it is used chiefly in sweets. Powdered vanilla preserves its aroma better than liquid vanilla as the alcohol base evaporates during cooking. 

ANATOLI SODA

Packing  = 12 x 1.2kg

Sodium bicarbonate, more commonly known as baking soda, is a natural chemical compound that causes fermentation and is used in cooking as a rising agent. 

Baking soda's leavening action is triggered by moisture which is why it is used with "wet" ingredients such as yogurt, milk, and honey, while baking powder, which has the same effect, is used with dry ingredients like flour. 

ANATOLI SPICE MIX FOR CHICKEN

Packing = 6 x 40g

Anatoli Mix for Chicken is a special blend of herbs and spices that adds flavor to chicken and seals in its juices. It's great for adding to marinades, especially nuggets. 

Turmeric, with its hint of citrus and ginger, combines with mustard to spice up the chicken, while rosemary and coriander add aroma and flavor. Parsley, onion, and salt create the base flavors in this spice blend.

ANATOLI SPICE MIX FOR FISH

Packing = 6 x 40g

Anatoli Mix for Fish has just a hint of warmth and is the perfect blend of herbs and spices to bring out the flavors of fish. 

Marjoram, oregano, and lemon subtly enhance the natural flavors of all fish, while the combination of black pepper with the milder green pepper adds a slight kick and smoothness.

ANATOLI WHITE PEPER

Packing = 6 x 45g

White pepper has the same properties as black although some people claim that its taste is milder. Pepper is always added just before cooking finishes to keep its flavor "fresh". 

White pepper is used the same way as black pepper but usually preferred in pale or white sauces simply for aesthetics. 

It's also used in pickling and marinades. 

EGG'S DYE

Packing = 14 x 50 x 3g

New method of dyeing (No simultaneous boiling and dyeing!)

The envelope includes egg dye for 30 eggs, the special polishing liquid and 2 gloves. Non toxic product – approved for foodstuff.

EGG SLEEVES (TURBO SLEEVES)

Packing = 20 x 25 x 2g

The package includes 12 sleeves for medium eggs and 12 sleeves for large sized eggs.