Maraş Pistachio Paste

Maraş pistachio paste is a traditional sweet made using Antep pistachios from the Kahramanmaraş region. It is known for its distinctive flavor, color and texture.

^{Maraş Fıstık Ezmesi (}Kahramanmaraş Büyükşehir Belediyesi⁾

"Maraş pistachio paste" is classified under the category of confectionery and regional sweets. It has been officially registered by the Turkish Patent and Trademark Office as a "geographical indication".^【1】

The registration of "Maraş pistachio paste" was announced in the Official Gazette of Geographical Indications and Traditional Product Names No. 194 published by the Turkish Patent and Trademark Office. This registration ensures the protection of the product’s uniqueness, reputation and characteristic qualities together with its origin in Kahramanmaraş, formally recognizing its contribution to the region’s rich culinary culture.

• Maraş pistachio paste is a sweet composed primarily of Antep pistachios (preferably early-harvested "boz" pistachios), sugar and water.
• No additives, preservatives or colorants are added.
• Its distinctive bright green color is derived naturally from the pistachios.
• It has a dense consistency and does not easily crumble; it can be cut or spreadable in form.
• It is typically sold in triangular prism shapes or in spreadable form in special containers.
• Its flavor results from the balanced combination of the dominant aroma of Antep pistachios and sugar.
• It is a highly nutritious energy source.

• Preparation of Pistachios: Early-harvested ("boz") Antep pistachios are generally used. The pistachios are boiled to remove their outer shells and inner skins.
• Drying and Grinding: The shelled pistachio kernels are dried and then ground in special mills or machines into a fine powder or very finely crushed state.
• Preparation of Syrup: Granulated sugar and water are boiled together until they reach a specific consistency to form syrup.
• Kneading: The prepared hot syrup is mixed with the ground pistachios and thoroughly kneaded until a paste-like consistency is achieved. This step is crucial for developing the product’s unique texture.
• Shaping and Cooling: The kneaded pistachio paste is traditionally poured into triangular prism molds or spread onto trays and left to cool. After cooling, it is sliced or packaged in spreadable form and made ready for consumption.