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.

Very tasty. Needs more than the recommended amount if you want to thicken your milk to be less runny.I add equal (or more) amounts this to corn starch. Comes out great. The flavor of clove surprisingly still shines through with me adding starch filler.Highly recommended.

We use this sahlab ice cream making processes and it makes it super smooth and tasty. My mom could not believe that I was able to find it off Amazon with a great price great taste and secure, sealed bag. I would highly recommend.

I never had a product worse than this. It was the worst salep in the world.I was making ice cream vanilla with mystic, and I dropped everything in the garbage after I add this thing it was smell horrible look horrible taste horrible color,horribleA waste of money all my ingredients went to the sink because of it never recommend to buy or to make ice cream with such a product. It’s not good I want my money back actually my God it’s hot humid and I was making the ice cream and sweating from my brain and then when I add this thing, just I almost have a heart attack. What a shock I was astonished straight to the garbage straight to the sink to the drainer. It’s not fair my heavy cream, my mystic my milk all the ingredients went to the garbage because of this salep 😵‍💫🤢😡🥵😩😫

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!