Ingredients:

Dried, roasted and ground Wild Terebinth Berries; Milk powder. The terebinth grounds blend is suitable for Turkish/Arabic/Greek/Bosnian/Armenian coffee brewing style.

*Packaged in the same facility as peanuts, tree nuts, wheat, and dairy products.

Background:

Terebinth coffee has an earthy flavour with curious nutty note reminiscent of pistachio; It has a rich consistency, creamy texture and resinous note followed by an oily hint at the end of a sip. The beverage is brewed almost the same way as Turkish coffee, and that is why most probably it was traditionally referred to as “coffee” although there is no coffee in it.

Terebinth coffee naturally has no caffeine, thus it can be a wholesome and healthy alternative to caffeinated coffee in the evening or throughout the day, since terebinth has digestive benefits and has traditionally been used as folk remedy in treating stomach ulcers, diabetes, asthma and coughing. Furthermore; terebinth contains vitamins A, B1, B2, B6, C and E. Besides, it also has protein, dietary fibre, unsaturated fatty acids, phosphorus, calcium, iron, potassium and antioxidants.

The ripe wild terebinth berries are hand-picked from all over Southeastern Anatolia. Afterwards, the berries are dried, roasted and ground then blended with milk powder at the Tahmis Roasting & Production facility in Gaziantep, Turkiye. Tahmis was established in 1635, and has since developed a long standing tradition of crafting the finest quality Terebinth coffee, Turkish coffee blends and Antep pistachio delicacies across Southeastern Turkiye.

Preparation:

Terebinth coffee is brewed almost the same way as Turkish coffee. Also, you can choose to brew your Terebinth coffee using an automatic Turkish coffee maker or the traditional way using a coffee pot/cezve/ibrik.

In the traditional recipe, terebinth grounds are usually added to milk rather than water, but since we have already added milk powder to our blend, you can use just water and there is no need for extra milk. This additive comes in handy as it makes cleaning your automatic Turkish coffee maker pot or traditional coffee pot much easier and hassle-free.

If brewing with an automatic Turkish coffee maker, follow the brewing instructions provided by the manufacturer - If unsure which machine out there is right for you, check out our FAQ’s section for some expert tips on what to look for in your automatic Turkish coffee maker.

If brewing with a traditional coffee pot, here are a few expert preparation tips:

• A standard Turkish coffee cup holds about 2-2.5 oz (60-75 ml). So use 2 heaping teaspoons of terebinth grounds blend for each cup (around 70 ml).
• It is recommended to use filtered or mineral water for a richer and enhanced taste experience.
• Add the measured amounts of terebinth grounds blend and water (and sugar if desired) into the coffee pot. Note that the brewed beverage will not taste bold like coffee, so there may be no need to add sugar at all to the mixture. Stir the mixture well before you start brewing, and you will not need to stir any more while brewing.
• Brew the mixture at medium heat throughout the process on your stovetop. Take the coffee pot off the stovetop just a few seconds before the mixture starts boiling.
• In order to keep the foam on top of your beverage, pour the mixture gently into the cup, then allow a couple of minutes for the terebinth sediments to settle in the bottom before savouring your beverage.
• For a full traditional experience, enjoy your Terebinth coffee with some water and nuts.

Note: Terebinth sediments in the bottom of cup are not consumed. Traditionally though, these sediments have been used for fortune-telling. Luckily in our day and time, there are numerous resources online that explain how to do this. Check some out - It’s really fun!

More Info:

Terebinth coffee is a traditional hot beverage that has been present in Turkish, Kurdish, and Iranian culinary cultures for centuries. The terebinth tree (Pistacia terebinthus) is a species native to ancient Mesopotamia (Southeastern Anatolia in Turkiye, Northern Iraq and Northwestern Iran); it also grows in the mountainous areas of the Mediterranean region. The terebinth tree grows naturally in the wild, and it bears small berries (the size of a lentil) that are blueish in colour when ripe. Terebinth berries are actually considered wild pistachios. Indeed once grafted, the terebinth tree gives the famous pistachio tree that is of utmost economic importance to the region of Southeastern Turkiye, in particular the Gaziantep province. Pistachio nuts that come from this tree are rated amongst the highest quality pistachios world-wide, and were named Antep pistachios after the old name of the city of Gaziantep.

The terebinth tree is presumably known since antiquity as its name appears in the Bible. Terebinth coffee is referred to in Turkish as “Menengiç Kahvesi”, in Kurdish as “Qehweya Kezwanan”, and in Arabic as “Qahwat Al-Buttum”. Anecdotally, the beverage is believed to have been consumed in Southeastern Anatolia since the early 16th century if not even earlier. Terebinth coffee is also considered a traditional specialty of Gaziantep, where wild pistachio trees flourish in the region’s dry, soft soil. Since the second half of the 19th century, the dried, roasted and ground terebinth berries have been exported to France and from there to all over Europe.