Pantry

Ketchup is a table condiment or sauce. The unmodified term ("ketchup") now typically refers to tomato ketchup, although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients. Tomato ketchup is a sweet and tangy condiment made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup. Tomato ketchup is most often used as a condiment to dishes that are usually served hot and may be fried or greasy: french fries and other potatoes, hamburgers, hot dogs, chicken tenders, tater tots, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

Kuskus is the Turkish appellation for tiny spherical-shaped pieces of pasta classified as “pastina” in Italian because of their very small size. Not to be mistaken for North African couscous, this traditional Turkish pasta (a sister to Greek couscousaki) is classically used in soups and warm side dishes. At Piyale, we have been making traditional pasta in Turkey since 1922. Our Kuskus is a perfect ingredient for chicken, tomato and vegetable soups and great pasta choice for minestrone and Italian Wedding Soup. Prepare our Grandine Couscous as you would any other pasta: boiled in salted water or pan toasted in olive oil and butter before adding your cooking liquid. For a lovely side dish, serve Piyale Grandine Kuskus al dente mixed with sautéed garlic in warm olive oil and top with Feta or grated parmesan cheese. Add sautéed diced mushrooms, shallots, peas and basil to the aglio e olio, for a delectable accompaniment to any main meal. Piyale Grandine Couscous is the perfect size for kids and delicious with tomato sauce or in a stovetop mac and cheese. Once you start working with Kuskus, you will find it is a fun alternative to rice, Israeli couscous and quinoa. Add PIyale Grandine Couscous to your favorite stuffed zucchini or acorn squash recipe for a change of pace from the everyday.

Elbow macaroni is one of the most common tube pasta shapes with its short, semicircular shape. ... The name comes from Italian word maccheroni (the plural form of maccherone). Macaroni pairs well with practically any type of sauce, baked recipes, soups, salads or stir-fry dishes.

Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soups, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture. Use Piyal Risi to make a delectable nutty pilaf by toasting the pasta in butter or olive oil for 4 to 5 minutes with rice or bulgur, before adding your cooking liquid and aromatics. For a simple and delicious side dish, serve our cooked Risi in a light tomato sauce, topped with Feta or parmesan cheese. For a wonderful dish that can be savored hot, cold or at room temperature enjoy our cooked orzo with peas, sautéed onions, mushrooms, fresh mint and lemon zest. Piyale Risi is a natural ingredient for a host of soups, including minestrone and Sehriye Corbasi, a traditional Turkish tomato and vegetable soup. Our Risi makes a delicious filling for stuffed veggies and a wonderful base (instead of polenta or rice) for seafood, poultry and meat dishes.

Capellini Cort are short, thin vermicelli noodles classically used in soups and pilafs. At Piyale, we have been making traditional pasta - or “makarna” - in Turkey since 1922. Our delicate short angel hair pasta noodles (Tel Sehriye) are made with Turkish Durum wheat semolina and soft wheat semolina. For a delicious base to a traditional or modern rice pilaf, pan toast our Capellini Corti in butter and olive oil for 4 or 5 minutes, until lightly golden brown. Then add your cooking liquid (chicken or veggie stock will work beautifully), salt and rice. Pre-soaking the rice for 15-20 minutes will shorten the cooking time! If you’re using Tel Sehriye in a bulgur pilaf, toast the bulgur along with the vermicelli noodles to bring out their extra nutty flavor. For a refreshing side dish, top the cooked pilaf with lemon zest or tangy Turkish or Greek yogurt and with minced parsley or mint. Capellini Corti pilafs make delicious one-pot meals with shredded chicken or ground meat and a wonderful base for any saucy dish. If you love making soup, Piyale Capellini Corti are the perfect ingredient for chicken soup, tomato soup and soups calling for barley, rice or couscous.