TRADITIONAL SALEP SAHLEP SAHLAB - NEW FORMULA - For Hot Drink in DoyPack with ZipLock for Awesome Freshness (2.82oz)

This is the real saleb powder .. Very aromatic and very healthy product ... But pricy !!!

I have purchased this recently to make ice cream. The product is not pure it has cinnamon and starch in it. If it is not pure then don’t false advertise. Let the buyers know what ingredients you have. .When I made ice cream with pure salep the taste is a lot better. However with this product the ice cream tastes like cinnamon.

Quick and reliable.

Why, oh why would you pre-mix stevia, starch and cinnamon into this? Couldn't you just sell pure salep, and charge more for it if needed? I have no idea how much real salep this mix had but it didn't have the strong aroma I expected, and didn't thicken as expected, so I doubt there was very much of it.

What a great time to be alive in the age of internet.There are no more secrets.This product made my ice cream days enter a new era.Great product.

Didn't have traditional sahlep flavor like what I loved in Turkey. There are occasional fibrous chunks of thickening agent. There's something more than just cornstarch in this one but still a disappointment.

Oh yay, so glad I tried this. I didn't recognize this for what it was when I first came across it. Then something about it triggered a memory. I have made something very similar before, using another type of nutritious "flour". In my experience, I use more "flour" to milk (or water) ratio. So I did that with this. Same outcome, similar taste. I used similar spices. Milk (of any sort) is nice to give it extra richness and comfort (think warm milk), the thickness combined with spices and sugar lends a comforting, sweet treat. I've only had it warm, and think of it as a fall winter drink.It technically could be used as a thickener (my other "flour" is often used that way), but the price point makes this better used as a treat. Can make it as thick or thin as you want. Sweet or unsweet, spicy or not. I dont think it takes that long to prepare, but I am used to working with flours and such that take a little patience to thicken up as it cooks. Dont go too hot. Pretend you are making a gravy. Can be used to make an "ice cream" of the sorts.Traditional egg-free Greek style ice cream (Kaimaki) RecipeIngredients--3 cups kaimaki or heavy cream--3 cups full-fat milk--1 cup of sugar--1 tsp mastic powder--3 tsp salepi (sahlab)Instructions:--Dilute salep in ½ cup of milk.--Heat the remaining milk until warm, then add some diluted salep & mastic powder.--Stir this mixture until it thickens. After this, add the heavy cream and remaining sugar.--Stir continuously and simmer for 20-25 min.--Pour the cream in a bowl, let it cool and place in the freezer. Every 2 hours stir the cream and repeat 2-3 times. Keep in the fridge until served.Serve with syrup (sour cherry ideal) and pistachios!

I purchased this product expecting authentic sahlab, which should have a creamy, stretchy texture when poured. Unfortunately, this was not the case. Instead, the product turned out to be mahlab, which is completely different and doesn’t deliver the same experience.If you’re looking for traditional sahlab, this isn’t it. Very misleading, and I wouldn’t recommend it for anyone expecting the real thing.