Greek Traditional Salepi Salep Classic 100gr

This Salep powder is not pure. It's mixed with sugar and spices which I did not like at all. I followed the instructions on the jar but the drink didn't change consistency; Salep should be of a thick consistency. The powder also has a very unpleasant smell in both my opinion and my 16 year old's.I'm very disappointed :(

GOOD AROMAI ADD IT TO THE CORN STARCH INTO A DISH CALLED BALUZAUSING CORN STARCH 1/2 TSP SALEPIDASH OF SALT1/4 VOLUME OF STARCH SUGARDISSOLVE STARCH IN WATERBOIL DOUBLE THE WATER USED TO DISSOLVE STARCHMIX BOTH ON LOW FIREKEEP ON STEERING UNTIL IT COOKS WELLPOUR HOT IN BIG PLATE ADD RAISING PISTACHIO CRUSHED ROASTED FILBER NUT ON TOPLET IT COOL KEEP IN FRIGE TILL READY TO EATEXCELLENT

It has a good concentration of the "real thing", making a nice thick drink, using just a half teaspoon of the product for a small cup of hot water. On the other side its way too expensive for the quantity that comes in the little jar.

I was not expecting the added sugar and spices, which is why I took one star off. Yummy salep powder though, and honestly, considering how scarce this stuff is, I'm not too bummed.

I loved this Salep because it was pure Salep with no starch. It shipped all the way from Greece and came with a nice thank you gift of two delicious cookies. I tried it last night and decided to order more this morning. I guess you can never get this Salep here in California, USA at that price. I recommend this product to all Salep lovers.

This salep has a very strong saffron flavour, which was not indicated in the description. Very disappointed with the end result.

Salep was a popular beverage in the lands of the Ottoman Empire. not greek trdational. Its consumption spread beyond there to England and Germany before the rise of coffee and tea and it was later offered as an alternative beverage in coffee houses. In England, the drink was known as saloop. Popular in the 17th and 18th centuries in England, its preparation required that the salep powder be added to water until thickened whereupon it would be sweetened, then flavored with orange flower or rose water. Substitution of British orchid roots, known as "dogstones", was acceptable in the 18th century for the original Turkish variants.[1]

salep is a new taste for me and I am not crazy about it