Spices of Istanbul Spice Bazaar
The Mısır Çarşısı, or Egyptian Bazaar, a covered market beside the Golden Horn, long the main spice market of the Ottoman capital.
Traded and grown here
Best time: April to June, and September to November.
The Spice Bazaar, in Eminonu, was completed in the 1660s as part of the Yeni Mosque complex. Its name in Turkish refers to Egypt, from where many goods arrived, and the rent from its shops once funded the mosque.
Spices and trade
Stalls sell pul biber and isot chilli flakes, sumac, cumin, mint, oregano, saffron, mahleb and mastic, as well as Turkish delight, tea and dried fruit. Quality varies, so ask to taste, and be careful with very cheap saffron.
The place and its people
Istanbul's cooking blends Anatolian, Balkan, Arab and Persian traditions. The Ottoman palace kitchens used spices widely in sweet and savoury dishes.
Visiting
Go early on a weekday. Many shops around the bazaar sell coffee, with the famous Kurukahveci Mehmet Efendi shop nearby.
A trail idea for Istanbul Spice Bazaar
- Spice Bazaar main hall Look at pul biber and isot.
- Hamidiye Street See wholesale and herbal shops.
- Kurukahveci Mehmet Efendi Buy Turkish coffee.
- Galata Bridge Cross for a fish sandwich and the view.
Written by the EveryMasala desk with AI assistance. Background: "Spice Bazaar, Istanbul" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
Nothing matches those filters yet. Take one off, or check back: new spices are written every day.