Salep Powder

Baking IngredientOrchidaceaeFloralEarthyVanilla-likeCreamyMild

Nutrition (per 100 g)

Calories: 330
Protein (g): 5
Fat (g): 1
Carbs (g): 80
Fiber (g): —
Sodium (mg): —

Nutritional values vary by orchid species and processing; used in very small quantities primarily as a thickener.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Salep powder is a finely milled flour made from the dried tubers of certain wild orchids (notably Orchis and related genera). Rich in mucilaginous polysaccharides such as glucomannan, it hydrates to create a silky, elastic thickness with a subtly floral, vanilla-like aroma and gentle earthiness. The powder is off-white to pale beige and is prized for the uniquely chewy body it lends to dairy-based preparations.

Traditionally, salep is whisked into hot milk drinks (sahlab) scented with cinnamon and floral waters, and it famously stabilizes the stretchy texture of Turkish dondurma and Levantine-style booza ice creams. It can set milk puddings and enrich custards at very low dosages (often 1–2 teaspoons per cup of liquid). Because many wild orchids are protected, genuine salep is rare; purchase responsibly sourced products and note that some “sahlab mixes” are starch-based approximations that behave differently.