Gaziantep spice house selling isot, pepper pastes, Antep pistachios, coffee, and regional charcuterie. It ships the city's pantry staples direct from Gaziantep through its online store.
Best for Gaziantep spice house selling isot, pepper pastes, Antep pistachios, coffee
Dagcioglu Baharat has operated in the Gaziantep and Kilis region since 2000, roughly 26 years, beginning with red pepper (isot), tomato paste and dried vegetables before expanding into the wider range of Gaziantep pantry staples it sells today: spices, Antep pistachios, pepper pastes and regional charcuterie. The company has grown from a single shop into a network of seven retail stores across Gaziantep and Kilis, with its most recent opening in Kilis, alongside a wholesale operation that ships spices and baklava to all 81 Turkish provinces. Coffee is one line within this broader pantry offering rather than the company's central product, sold alongside the isot pepper and pistachios that define Gaziantep's regional food identity. The business sells both retail, through its physical stores, and online through its own e-commerce storefront, extending a regionally rooted product range to customers outside southeastern Turkey. Its growth from a small pepper-and-vegetable operation to a seven-store regional chain with national wholesale distribution over roughly a quarter-century reflects Gaziantep's broader status as one of Turkey's most prominent food cities, formally recognized by UNESCO as a Creative City of Gastronomy.
Arifoğlu's shop at No. 31 inside the Mısır Çarşısı, the Spice Bazaar in Eminönü, is one of the family brand's stores. Shelves run through whole and ground spices, blends for meat or fish, a world cuisines series and herbal teas from green tea to mixed herbs. Honey and propolis sit alongside cold-pressed herbal oils. Herbal soaps and food supplements complete a range that runs to several hundred lines.
Best for Turkish spices, herbal teas and natural remedies
Namlı Gurme runs a delicatessen counter in Karaköy stocked with Turkish cheeses, olives, pastırma, sucuk, organic honey, and spices, alongside small-batch jams and pickles. The shop, at Mumhane Caddesi's Atilla İş Hanı, ships its selection nationwide alongside walk-in trade from its Karaköy storefront.
Best for Turkish cheese, cured meats, and deli goods
Istanbul's second-largest covered market, built in 1660 as part of the New Mosque complex. Over 85 shops selling spices, Turkish delight, dried fruits, nuts, cheeses, and herbal teas.
Best for Over 85 shops selling spices, Turkish delight, dried fruits, nuts, cheeses
Ucuzcular Baharat belongs to the family food business now trading under the Hayfene name in Istanbul. Its range centres on spices and blends, with herbal teas and other pantry products also available. The company sells through retail shops and online, building on a family business history that it traces to 1886.
Best for Spices and seasoning blends from the Ucuzcular-Hayfene business
The Gönen family has roasted and ground Turkish coffee inside Kemeraltı bazaar since 1924, a century of continuous operation passed grandfather to grandson. The shop also carries loose teas and spices typical of the bazaar's old grocery stalls.
Best for Loose teas and spices typical of the bazaar's old grocery stalls
1924 Gönen has operated from the same spot inside Izmir's Kemeraltı bazaar since the year printed in its name, and the shop's own marketing now counts that as more than a century of continuous trade. Turkish coffee is roasted and ground on demand rather than pre-packaged and left to sit — the company states plainly that an order 'is roasted before being sent to cargo,' which matters for a bean that loses aroma quickly once ground. That same daily-roasting model extends to the loose teas, spices and, more recently, matcha and syrups that fill out a bazaar grocery stall's traditional range, alongside the coffee that remains the shop's core business. Kemeraltı itself is one of Izmir's oldest commercial districts, and a shop that's traded inside it since 1924 has effectively aged alongside the bazaar rather than moving in as a newer tenant. The site itself doesn't spell out the family succession behind the business in so many words, but the single fact of one continuous address across a full century is, on its own, the kind of claim few coffee shops anywhere can make. For Turkish coffee bought at its most traditional point of sale, this is that address.
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