saloop

Saloop, also known as salep, is a starchy powder derived from the tubers of several species of orchids, particularly those belonging to the genus Orchis. The name saloop originates from the Arabic word "thlab," meaning "fox," referring to the shape of the orchid tubers. For centuries, saloop was a popular beverage in Europe, especially in the 17th and 18th centuries.

The process of preparing saloop involved drying and grinding the orchid tubers into a fine powder. This powder was then mixed with boiling water or milk, often sweetened with sugar and flavored with spices like nutmeg or cinnamon. It was consumed for its perceived medicinal properties, believed to be nourishing and restorative, particularly for invalids or those recovering from illness. Saloop houses, establishments dedicated to serving this beverage, were common in London and other major cities during its peak popularity.

While the consumption of saloop as a beverage declined with the rise of coffee and tea, the raw material, salep, continues to be used in some parts of the world. It is still employed in the food industry as a thickening agent and emulsifier, particularly in ice cream and Turkish delight. In traditional medicine in the Middle East and parts of Asia, salep is still used for its purported health benefits. The harvesting of orchid tubers for salep production can raise concerns about the sustainability of wild orchid populations, leading to efforts for cultivation and responsible sourcing.