Kadirli Andız Rosary

Kadirli Andız Tespihi is a traditional handicraft product made from seeds of the Juniperus drupacea juniper tree, which grows naturally in the mountainous regions (800–1500 meter elevation) of the Kadirli district in Osmaniye Province, Türkiye. This product was officially registered as a geographical indication on 25 April 2025, distinguished by its unique qualities that reflect the cultural heritage and natural resources of the region.

^{Kadirli Andız Tespihi} (AA)

• The width of the andız seed ranges from 8 to 12 mm and its length from 20 to 22 mm.
• Cones begin to appear in March, mature by the 18th month and fall from the branch by the 20th month.
• Seeds occur in single, double and triple spotted forms; their surfaces are smooth with distinct grooves and lines.
• They are water-resistant, aromatic, easily dyable, silky and hard in texture.
• Their color changes with use, and the sound of the rosary is amplified by internal cavities.

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Kadirli andız tespihi is produced using two distinct techniques:

• Harvesting occurs between March and June (merik stage) and September and October (yetkin stage) from selected trees.
• Cones are processed in drum systems to extract the seeds.
• Seeds are dried and sorted according to quality.
• Dried seeds are shaped, drilled, sanded and polished using mechanical lathes.
• Synthetic thread is used in the stringing phase, sized according to bead dimensions.

• Seeds in the yetkin stage are collected from beneath the trees.
• Cones are ground in mills to separate and dry the seeds.
• Seeds are smoothed using pumice powder in drum cabinets.
• They are dyed with fabric dyes and then scented with essential oils and natural fats.
• Final stringing is performed in various sizes and designs.

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Models and Forms

• Efe Model (Maskot): Available in 17, 19, 21 and 23-bead versions.
• 33-Bead Model: Features various cuts such as barley, sphere, capsule, drop, beyzi, conical, rice, button and corn.
• 99-Bead Model: Produced in a three-part arrangement with a separator every 33 beads.

The seeds used in Kadirli andız tespihi production are classified into two stages based on harvest time: merik and yetkin. The merik stage includes seeds harvested between March and June, while the yetkin stage includes seeds that mature between September and October.

Tespihs made from merik-stage seeds, harvested before full maturity, exhibit more pronounced surface markings and more striking color transformation. In their raw state, these tespihs are naturally colored; with use, they gradually turn burgundy and acquire a semi-translucent appearance.

Tespihs made from yetkin-stage seeds, harvested from fully matured fruits, begin with various shades of brown. During use, they evolve into tones of chestnut red or dark brown. This transformation is linked to the chemical composition and fibrous structure of the seeds over time.

Thus, both merik and yetkin tespihs display distinct visual and aesthetic differences through natural color transitions.

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Under the coordination of the Kadirli Chamber of Commerce and Industry, a three-member oversight body has been established with participation from Osmaniye Korkut Ata University, the Kadirli National Education Directorate and expert individuals. Production, use of the geographical indication and production methods are formally inspected at least once annually.

The production of andız tespihi not only preserves Kadirli’s traditional handicraft heritage but also serves as both an economic asset and a source of cultural identity for the local community. Each bead is a piece of history meticulously crafted by skilled artisans.

^{Kadirli Andız Tespihi} (AA)