Salep is a powerful natural thickener, so a little goes a long way — the trick is proportion and technique, not extra powder. Start with Pure Salep (Saleb), Wild Orchid Powder (for making Persian Ice Cream), since a pure, additive-free powder gives you predictable thickening without fillers throwing off your ratios.

• Use just 1/4 to 1 teaspoon per cup of liquid — more than that is what tips salep into gummy territory.
• Whisk the salep into sugar first before adding it to milk or cream; this keeps the starch granules separated so they hydrate evenly instead of clumping.
• Add it slowly to hot (not boiling) liquid while whisking constantly, then let it thicken low and slow — a hard boil is what creates that stringy, gummy texture.
• For drinks like Turkish salep, keep it thin with less powder and continuous low heat; for desserts like dondurma-style ice cream, stir the salep into cold liquid first so it hydrates fully before you heat it.