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Bodrum Spices

Bring World Flavours to Your Kitchen with the Bodrum Spices

In the UK, when it comes to spices, people look for quality they can trust and products they can find again and again. That’s exactly what the Bodrum Spice offers. Produced under the assurance of Gima UK LTD, a company with nearly 30 years of experience in the UK market, Bodrum spices have become a familiar choice in homes across the country among the everyday staples most frequently used in British kitchens. Whether you’re cooking a quick weekday dinner or preparing a special meal, Bodrum helps you hit the right flavour note with ease.

From Everyday Essentials to Exotic Aromas

Bodrum doesn’t just cover the basics it opens the door to a wider world of taste. The range includes household favourites like garlic powder, bay leaves, and cinnamon, alongside carefully selected spices that bring depth, warmth, and character to your cooking. And for those who love exploring new cuisines, Bodrum also helps bring the mystical, aromatic flavours of the Far East to the UK market making it easier to create exciting dishes at home with confidence.

Always in Stock, Hygienically Packed, Full of Fresh Aroma

With spices, freshness and availability matter. Thanks to Gima UK LTD’s strong supply network, the Bodrum Spice Family Range is supported by a continuous stock approach, so the products you rely on remain easy to access. Spices are also packed without hand contact, helping to protect their natural aroma and freshness. The result is simple: consistent quality, reliable supply, and flavour you can count on every time you cook.

Recipe 1 (Turkish Cuisine): White Bean Stew with Bay Leaves (Kuru Fasulye)

Bay leaves are a classic way to add that deep, comforting “slow-cooked” aroma to stews. In Turkish cuisine, Kuru Fasulye (White Beans) is one of the most iconic home style dishes and bay leaves fit beautifully.

Ingredients (Serves 4–6)

• 2 cups dried white beans (soaked overnight)

• 250–300 g diced beef (optional)

• 1 large onion (finely chopped)

• 2 tbsp tomato paste

• 1 tbsp red pepper paste (optional)

• 2 Bodrum Bay Leaves

• 1 tsp salt (to taste)

• 1 tsp black pepper

• 3–4 tbsp vegetable oil

• 5–6 cups hot water

Method

1. Drain the soaked beans. Boil for 10–15 minutes, then drain (helps with digestibility).

2. Heat oil in a pot. Sauté the onion. If using beef, add it and cook until browned.

3. Stir in the tomato paste (and pepper paste if using) and cook for 1–2 minutes.

4. Add beans, hot water, and the bay leaves. Bring to a boil, then simmer until beans are tender.

5. Season near the end. Remove bay leaves before serving.

Serving tip: Enjoy with rice and pickles Turkish classic.

Recipe 2 (Indian Cuisine): Jeera Rice (Cumin Seed Rice)

One of the most loved staples in Indian cuisine, Jeera Rice is fragrant, simple, and incredibly versatile. The key is blooming the cumin seeds briefly in hot fat to release their aroma.

Ingredients (Serves 4)

• 2 cups basmati rice

• 2 tbsp ghee or butter (or vegetable oil)

• 1½–2 tsp Bodrum Cumin Seeds

• 1 small onion (optional, thinly sliced)

• 1 bay leaf or a few cloves (optional)

• 1 tsp salt

• 3 cups hot water (adjust as needed)

• Fresh coriander to garnish (optional)

Method

1. Rinse basmati rice 2–3 times. Soak for 15–20 minutes, then drain.

2. Heat ghee/oil in a pot. Add cumin seeds and let them sizzle for 20–30 seconds (don’t burn them).

3. Add onion (optional) and sauté lightly.

4. Add rice and gently toast for 1–2 minutes.

5. Add salt and hot water. Bring to a boil, cover, and cook on low until water is absorbed.

6. Rest for 10 minutes, then fluff with a fork and serve.

Serving tip: Perfect alongside butter chicken, tikka masala, or lentil dals.