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Walnut is the name for several trees of the family Juglandaceae, primarily Juglans regia, and their hard-shelled fruits. It is considered native to a region encompassing Southeast Europe and western Central Asia; its natural range is uncertain due to its long history of cultivation as a crop, dating back many centuries. Juglans regia is also known as “English walnut” or “Acem walnut”. It is cultivated as a commercial crop in temperate regions worldwide and has hundreds of different cultivars. Bo

Umami is a taste that makes our mouths feel “delicious”! It is the fifth basic taste, discovered after sweet, salty, sour, and bitter. In Japanese, it means “delicious taste”.How Was It Discovered?In 1908, Japanese scientist Kikunae Ikeda investigated why a certain soup tasted so delicious. He found a special compound in this seaweed-based soup: glutamate! This compound was responsible for the umami taste.Where Is It Found?Umami occurs naturally in certain foods:Tomatoes 🍅Cheese 🧀Mushrooms 🍄M

Giresun round hazelnut is a unique and valuable variety of hazelnut grown exclusively along the Black Sea coast of Giresun in Türkiye. It has a thin shell, a plump kernel, and a rich flavor. Confectioners and chocolatiers highly favor this hazelnut.It is one of the most preferred hazelnut varieties both within Türkiye and internationally. In Giresun, hazelnuts are an indispensable part of the table and a source of pride.Why Is It Called “Round”?This variety is called “round” because it is notice

Sivrihisar Dövme Sucuğu is a regional specialty meat product. It is made by kneading red meat with special spices and aging it for an extended period. Known for its distinctive aroma and flavor, people consume this sucuk during breakfasts and special meals. Dövme Sucuk is a celebrated tradition renowned for its taste.HistorySivrihisar Dövme Sucuğu has been produced in the region for centuries. Families have passed down their recipes from generation to generation. In the past, it was prepared at

Lungo (Italian for "long") is one of the espresso preparation methods, named for the larger volume of coffee produced by passing water through the coffee grounds for a longer time. It is prepared similarly to espresso, but with more water, resulting in a distinct taste and texture.Compared to a classic espresso, Lungo espresso has a lighter intensity but a more pronounced bitterness. Its volume typically ranges between 90-120 ml, offering a taste experience somewhere between espresso and america