Antep Pistachio Paste

Antep Pistachio Paste is a traditional dessert unique to Gaziantep province, protected by a geographical indication. Registered as a Mahreç Indication on November 20, 2017, under Industrial Property Law No. 6769, with the application process starting on January 23, 2017, it is registered by the Gaziantep Commodity Exchange. The geographical boundary is limited to Gaziantep province.

The primary distinguishing factor of Antep Pistachio Paste is the type of pistachio used and its processing method. The paste is made exclusively from early-harvested “boziç” pistachios, known for their vibrant green inner color. These pistachios, also called “first harvest,” “bird droppings,” or “bird type” locally, are picked before full maturity with a red-green mottled outer shell and less developed fruit flesh. Varieties like Siirt, Halebi, and Ohadi are unsuitable for this paste.

Production begins with separating full and empty pistachio kernels, traditionally done in cold water containers where empty kernels float and full ones sink. The full kernels are quickly collected, spread 3–5 cm thick in drying areas, and stirred frequently to dry, losing about 45–50% of their moisture. The dried pistachios are sent to processing facilities, shelled, and the inner kernels are extracted.

The inner kernels must be processed promptly or stored in cold storage or vacuum-sealed packaging. The moisture content of pistachios used for the paste must not exceed 5%. The kernels are ground in a mill, sifted, and turned into fine granules. Sugar (white, compliant with Turkish Food Codex) and water are mixed in a 2:1 ratio, boiled to 118°C, and combined with the ground pistachios. The mixture is poured onto a marble surface, kneaded by hand once cooled, and typically rolled out to a 3 cm thickness before portioning according to the producer’s preference.

Antep Pistachio Paste contains only three ingredients: Antep pistachios, white sugar, and water. No additives, flavorings, or other components are used. The ingredient ratios are:

• Pistachios: 45% (minimum)
• Sugar: 45–50%
• Moisture: 8–10%
• Fat: 25–30%

Color Values:

• L: 25–30
• a: –5.50 to –7.00
• b: 14.50–16.50

The product has a shelf life of 30 days and must be stored in a cool, dry environment.

The pistachios used must be grown in Gaziantep province and comply with the Antep Pistachio Geographical Indication Registration Certificate No. 27 for “boziç” pistachios. The production technique must strictly adhere to the defined method and ingredient ratios.

Inspections are conducted by a four-member committee comprising representatives from Gaziantep University’s Food Engineering Department, Şehitkamil Chamber of Agriculture, Gaziantep Metropolitan Municipality, and the Antep Pistachio Research Institute. Official laboratory tests assess content, color, fat ratio, and additive use, while sensory tests evaluate taste and aroma. Inspections occur at least annually, with additional checks as needed based on complaints.