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I plan on going to Turkey and Morocco. I have had people tell me about getting spices in Turkey and how amazing it is. I wanted to bring some spices back. Has anyone had experience in bringing spices back to the US? DO you generally have to pay taxes on them? I know sometimes you cannot bring food into other countries, and am not sure if spices apply or not...

Advice is appreciated! Thanks!

Yes, I have brought spices back from Turkey many times. No worries. I always declare them. Don't forget to pick up a sack of hazelnut flour; very useful in making pastries. The other bargains include extra virgin olive oil, assorted jams, dates from Bam, Iran and local version of Nutella.

Don't bring anything fresh...like fruits and also meats. Those will get you into trouble.

Holy crap static, you just reminded me of that AWESOME hazelnut spread. I gained about 10 pounds consuming that stuff. There is a little artesanal cheese market in Mecideyekoy that sold it fresh by the kilo. Candied chestnuts are a bit spendy, but also very tasty. I brought back loads of spices from India and from the Spice Bazaar in Sultanhamet and the only thing that happened at US customs were people gathering around to waft the rather dingy looking, but nicely smelling backpack.

Definately bring back spices! Many spices originated in that region. I brought back tons of Saffron from Spain last year(much cheaper over there) and lots of herbs de provence from France a few years ago.

i regret not bringing back spices from asia this summer...i tried to get vegemite back and forget to check it in my luggage and apparently even though it is solid food, they considered it a liquid over the limit..i paid and arm and a leg for it in a specialty store in bangkok, shoot

I've never had any problems bringing spices, tea, or non fresh/preserved foods into the US.

I also brought back lots of paprika from Hungary. Not to mention Bulls Blood wine- but thats another thread. Szged paprika is the best.

I brought back a ton of spices from Thailand when I was living in Japan. I was afraid that being a long-haired foreigner carry herbs in unmarked baggies would cause a bit of trouble, but they looked at them and let me through.

Now, though, living in Queens, it seems as if the supermarket down the street has just about everything (that includes several different varieties of Szeged paprika, Americanglobetrekker).

You have a point Haci in that it may be easier than you think to find spice odds and ends in America. Though I haven't road tested Little India in Artesia, I was mystified when I learned to cook in Southern India (Kerala) only to find that Mumbai (Mahrashtra) didn't sell anything I needed. I hope to have your luck in locating some of the stuff I need I know it's obscure, but that is one thing I took for granted - living in the cultural melting pot does have its unique advantages.

I never had a problem. Spices to watch out for in Istanbul (that I never see here, and which taste great):

- Turkish hot black pepper (capsicum). I think it's smoked.
- Sumac (for zata`ar)
- Black cumin (which is not cumin at all)
- Various kinds of mustard
- Various kinds of black pepper (piper nigrum). I bought white, green, and red.

Ones that weren't so great:
- "Saffron" - it's not really saffron.
- The pre-made spices in individual packs (kofte mix, "Indian spice," etc). Buy bulk; the packaged stuff is bland
- Dried herbs. They don't carry their flavor well.

And, as long as you're at the market, those chocolate bars with pistachio nuts are awesome, and make great gifts for the kids back home.

Don't even think of bringing food items into Australia. We have some of the strictest quarantine laws on the planet. Having said that, most everything is available locally in the Melbourne markets. Which is one of the reasons I live here...

I have brought back spices and have had no problems...I brought them back to the US

I am now officially VERY excited to go to both Morocco and Turkey on my upcoming round the world trip.

Thanks all!

I carried back a number of spices from Morocco and the US immigration had no problem with that. They inspected (and smelled) them all, closed my bag, and sent me on my way.

For cheap Saffron in Morocco try going to the Mellah (Jewish Quarter) in Marrakech. It's cheaper there and of the same quality that the 'nice' spice stores carry.
-Also cumin is great.
-Zatar is fantastic (also get it if you have a stomach ache, Zatar tea is like magic for the intestines)
-Black soap from Morocco (fantatic for the skin)


If you go with a guide through the souqs anywhere in Morocco they will no doubt bring you to a spice shop. Here a man will put on a show for you. He'll rub perfumes into your skin, have you sniff this black spice he breaks up in a muslin bag (sniff it, it's fine, it will clear those sinuses right up, and basically treat you to all explanations of what the spices are used for.

If you really like you're guide and dont mind spending a little more money then go ahead and buy the spices/perfumes from that store. Your guide will get a cut of it and everyone will leave happy.

But if you think the prices are just too much write down the names of what you want and find a shop in the Mellah. Just remember to bargain like a champ. Anything a Moroccan will try to sell you will be marked up about 200%. Get him down to at least half, but try for 75%.

quote:

I also brought back lots of paprika from Hungary. Not to mention Bulls Blood wine- but thats another thread. Szged paprika is the best.

Szegedi is the best, but Kalocsai is a close second. Try also the hot paprikas.

From Mexico, I always brought home bottles of habañero chile sauces from Yucatan and big cheap bottles of vainilla extract for my mother, who preferred it to American vanilla extract.

My sister just brought me back some honey from Slovenia. Apparently they are quite well known for their honey