Turkish finishing seasoning
tooz bee-behr
Cook. Plate. Sprinkle. Eat. A five-ingredient finishing touch that goes on after the heat.
Inside the jar
No additives, no fillers. Everything in the right ratio, in the same jar.
Toasted sesame
Thyme
Red pepper
Cumin
Sea salt
Our story
The story begins in Keşan, at a table where nobody rushed the meal and the last seasoning was added with care.
Chef İnan Doğru carried that habit to Florida. Tuz Biber is made in small batches, from his family’s kitchen memory.
“A good finish is the table’s last welcome.”
Recipes
See all recipes →
Mains
What Tuz Biber does
Sesame and cumin give the shrimp a toasted depth; red pepper adds warmth.
Sear the shrimp briefly in olive oil and butter over high heat. Add garlic and lemon juice in the last minute. Off the heat, finish with parsley and plenty of Tuz Biber. Serve with toasted sourdough or buttered rice.
Meze & salads
What Tuz Biber does
Adds a copper-toned, crunchy last layer over red, green and white.
Cut the vegetables into large pieces and set the burrata in the middle. Add olive oil and lemon. Finish the burrata and tomatoes with Tuz Biber.
Desserts
What Tuz Biber does
Sea salt and red pepper deepen the chocolate; cumin adds a faint warmth.
Spoon cream over a warm brownie, grate over orange zest and finish with Tuz Biber right before serving.
Drinks
What Tuz Biber does
Red pepper, cumin and sea salt sit naturally with tomato. Bloody Mary in character, but alcohol-free.
Wet the rim of the glass with lemon and add a thin Tuz Biber rim. Stir tomato juice and lemon over ice and top with mineral water. Finish with basil and a touch of olive oil.
Reviews
“I sprinkled it on eggs and breakfast became something else. The sesame crunch is great.”
“After grilling, this goes on the table instead of the salt shaker. Guests always ask about it.”
“Tried it with burrata and tomato. It works like a sauce on its own.”
“I didn’t believe it would work on dessert. On a brownie it really surprised me.”
FAQ
No. Tuz Biber is intended as a finishing seasoning, added after the food is cooked and plated.
So the flavor reads cleanly and intentionally — warm, savory, textural, and never crowded.
Yes. It works especially well with eggs, burrata, vegetables, grilled meats and warm olive oil bread.
Yes, it contains sesame. Sesame is the defining ingredient of the blend.
The sesame is toasted first, then crushed rather than ground to a powder. That releases its oil and aroma while keeping a texture you can feel on the plate.
It is made in small batches in Sarasota, Florida by Chef İnan Doğru. The recipe comes from his family kitchen in Thrace.
We release in small batches. Joining the list is the best way to hear about the next run before it sells out.
A place at your table
We make it in small batches. We’ll tell you first when the next one is ready.
