Este artigo da BBC indica que é ilegal exportar salep por um bom tempo.
Este artigo indica que o amido de milho é frequentemente usado como substituto da salífera.
The same author makes four other interesting points about salep. First, the elastic quality of these ‘stretchy’ ice creams is not, as some writers state, due to the presence of mastic. It is true that mastic has elastic qualities and that it is often an ingredient of these ice creams. But it is there for flavouring purposes; the stretchiness of the ice cream is due to the salep which it contains.
Secondly, salep itself is almost tasteless and its thickening qualities are not readily distinguishable from those of arrowroot, potato starch, and cornflour. Indeed packets of ‘instant salep’ list cornflour as an ingredient, along with salep and sugar. The questions implicit in these observations leap to the mind; all the more so when one reflects that Claudia Roden (1985) considers that the substitution of cornflour for expensive salep is legitimate (and adds, incidentally, that Egyptians now commonly add grated coconut to the confection).