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Gaziantep Nohut Dürümü is a regional street food prepared by wrapping boiled chickpeas in flatbread that has been heated on stone-fired stoves and mixing them with various spices. This product was officially registered as a “Geographical Indication” by the Turkish Patent and Trademark Office on 3 July 2017. Product Description and Distinctive Characteristics Gaziantep Nohut Dürümü is an important representative of the region’s “street food” culture, commonly chosen as a breakfast alternative esp

Indian cuisine is a deeply rooted culinary tradition nourished by India’s layered social, cultural and religious structure, distinguished by its use of spices, vegetarian diversity and regional variations. Developed over historical processes spanning from Ayurveda (traditional Indian medicine) to colonial influences, Indian cuisine is a dynamic and holistic culinary system recognized globally for its diverse cooking techniques, aromatic spice blends and local palates. Spice usage, aromatic flavo

Karak çayı, Doğu’da, özellikle Birleşik Doğu Arap Emirlikleri, Katar ve Pakistan’da yaygın olarak tüketilen baharatlı bir siyah çay türüdür. Kremamsı dokusu ve keskin aromatik tadıyla tanınır. Çay, zamanla kafelerde, sokak satıcılarında ve misafirlikte günlük hayatta yaygın bir içecek haline gelmiştir. Karak Çayı (Visit Qatar) " image-alternate="" image-element-format="right"> Etymology and Origin The word "karak" means "strong" in Hindi and reflects the tea's robust and intense flavor. Altho

Karak chai is a spiced black tea widely consumed in the Middle East, particularly in the United Arab Arab Emirates, Qatar and Pakistan. It is known for its creamy texture and sharp aromatic flavor. Over time, it has become a beverage consumed in cafés, by street vendors, and in social and daily life yclear. Karak Chai (Visit Qatar) " image-alternate="" image-element-format="right"> Etimology and Origin The word “karak” means “strong” in Hindi, reflecting the tea’s robust and intense flavor. A

The Rayiha Spice Museum is a thematic museum established in Gaziantep to introduce, preserve, and present the culture of spices to visitors through an experiential museum approach. The museum serves by integrating the historical, cultural, and gastronomic dimensions of spices in its exhibitions. Foundation and Purpose The museum was founded to introduce Gaziantep’s spice culture, preserve its traditional knowledge, and support gastronomy tourism. It also aims to convey to visitors the historical

Çermik Pepper is a red-colored, thin-skinned variety of pepper cultivated in the Diyarbakır district of Çermik. After drying, it is ground and used in the production of flaked pepper, powdered pepper, and pepper paste. It has a spicy flavor profile. Geographical Origin and Cultivation Area The production area of Çermik Pepper is limited to the Çermik district of Diyarbakır. In addition to local market sales, approximately 250 kilograms per week are exported to several European countries, primari

Maraş Sumak Ekşi Külü is a spice variety unique to the Kahramanmaraş region, produced by traditionally processing and grinding sumac fruits and adding a specified proportion of salt, known for its distinctive color and flavor. Product Profile and Geographical Indication Type Maraş Sumak Ekşi Külü belongs to the spice product group and is categorized under flavoring agents for food, sauces, and salt. It has been registered as a “name of origin” following an evaluation by the Turkish Patent and Tr

Gaziantep İçli Köftesi is a regional meat dish prepared by filling a thin dough made from fine bulgur with a filling of minced meat, onion, and spices, shaping it, and then boiling or frying it. This product was officially registered as a "Geographical Indication" by the Turkish Patent and Trademark Office on 27 May 2021. Product Description and Distinctive Characteristics Gaziantep İçli Köftesi is an important part of the region’s traditional culinary culture and is especially preferred on fest

Pastırma is a type of cured meat seasoned with spices and dried. It is typically made from beef and is a highly popular food in Türkiye, commonly consumed at breakfast. The production of pastırma requires special methods, ensuring it can be stored for long periods while maintaining an excellent flavor. The History of Pastırma The origins of pastırma date back to ancient times. Different cities in Türkiye have their own unique varieties of pastırma, and the production method varies slightly in ea

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. History Sivrihisar 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 a