The initial purpose of using seasonings in meat products was to extend their shelf life. Traditional products such as pastırma and sucuk originated with this goal in mind. Over time, seasonings have enabled the creation of a variety of meat products, enriching culinary diversity.
In Turkey alone, the use of different seasonings and cooking methods has led to the development of nearly 300 types of köfte (meatballs). These seasonings not only enhance the flavor of meat but also play a vital role in shaping regional and cultural culinary traditions.
