Aphrodite's Roots
the bones of every recipe in this archive
We're starting with two — the ingredients we reach for on almost every page of iCookGreek. Wild oregano hand-picked from the Cypriot hills, and the slow-cooked carob syrup our grandparents called black gold. Both grown, dried, and bottled in Cyprus. Both available in a limited first run.
Launching 2026 · Limited first batch · Preorder open
Grown in Cyprus · No. 01
Wild Mountain Oregano
Hand-picked from the hills of Cyprus · 25g
Sun-dried wild oregano (ρίγανη) from the Troodos hills of Cyprus — picked by hand between June and August, when the small purple flowers are at their most aromatic, and dried slowly in the shade the way our grandparents always did. Stronger than anything you'll buy in a jar — one pinch perfumes a whole pan. This is the rigani we cook with on iCookGreek: the wild flavour of a Cypriot hillside, in one resealable 25g pouch.
Preorder now — be the first to taste itLaunching 2026 · Limited first batch
Pressed in Cyprus · No. 02
Cypriot Carob Syrup
Slow-cooked from ripe Cyprus carob pods · 250ml
*Charoupomelo* — the ancient dark, glossy syrup pressed from ripe carob pods, slow-cooked without any added sugar until it turns thick, deep-amber, and unmistakably Cypriot. Called *black gold* on the island for centuries — a natural sweetener with the caramel depth of molasses and the earth of the Cypriot soil. We use it in glazes for chickpeas and halloumi, over yogurt with walnuts, drizzled onto toast, or stirred into chocolate mousse. One bottle changes the way you think about sweetness.
Preorder now — be the first to taste itLaunching 2026 · Limited first batch
be the first to taste it —
The first batch is open for preorder.
Wild oregano from the Troodos hills and slow-cooked Cypriot carob syrup — grown, dried, and bottled in Cyprus. Limited first run, shipped when the harvest is ready.
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