Kekik çayı is one of the simplest and most familiar herbal infusions in Turkey. This Ali Baba version comes in a 100 g jar and lists a single ingredient on the maker's own product page: dried kekik, the aromatic Mediterranean herb that is also used to season grills, cheese and olives. In the cup, it gives a clear, fragrant infusion with a warm herbal, slightly peppery scent.
To brew, put about a teaspoon of dried leaves in a cup or a small teapot, pour over freshly boiled water and leave it to steep for a few minutes before straining. Many people drink it plain, others add a little honey or a slice of lemon. It is a pleasant companion to a Turkish breakfast, or an unhurried hot drink after a heavy meal when you want something other than black tea.
Keep the jar tightly closed in a cool, dry place away from sunlight and steam, and use a dry spoon so the leaves keep their aroma.