Adana Ashlama Product Description and Distinctive Features: Adana Aşlama is a beverage made by steeping and straining the pounded and processed fibers of licorice (Glycyrrhiza glabra) root in cold water with ice, and then diluting it with iced water for serving. No additives are used in Adana Aşlama. Sellers of Adana Aşlama traditionally wear special attire and use a specially designed serving set. This set includes a flask hanging on the aşlama seller's back, a cup holder tied to their waist, a water-filled pitcher for cup cleaning in one hand, and 2 brass cups used to create a sound by clinking them together to announce the arrival of the aşlama seller. Adana Aşlama has been made in the region for over 150 years due to the abundance of licorice cultivation in Adana. Production Method: One kilogram of processed licorice root fibers is placed in a large bucket. After washing the fibers several times with drinking water, they start to release their color. Once the licorice root fibers begin to impart their color, 10 liters of drinking water are added, and it is left to steep for 2 hours. Later, the steeping process begins by placing a mold of ice on top. It is crucial to perform the straining process slowly. To collect the essence of licorice root, a sponge is attached to the end of the bucket's faucet, and a container is placed beneath to collect the strained essence. The faucet is slightly opened, allowing the licorice root essence to slowly trickle into the container. The strained essence is very dark in color and aromatic. It is then diluted by adding 5 liters of cold water to achieve the desired aşlama. Approximately 50 cups of aşlama are made from 1 kilogram of licorice root. Aşlama is served cold and consumed as a chilled beverage. To ensure this, ice molds are placed inside the flasks. Around 8 kilograms of molded ice is added to 15 liters of aşlama. The aşlama seller has a cup holder tied to their waist, a water-filled pitcher in one hand for cup cleaning, and 2 brass cups in the other hand to announce their presence by clinking them together. When filling aşlama, the brass cups are placed in the cup holder. A cup is taken from the holder, and by leaning slightly, the aşlama is poured from the flask to the cup. During this process, aşlama tends to froth, and the cold and frothy version is preferred. Aşlama is made daily and consumed fresh daily. Geographical Boundaries for Production, Processing, and Other Operations: Adana Aşlama is closely tied to the region through its requirement for skillful craftsmanship and the use of traditional production methods. Therefore, all stages of production should take place within the specified geographical boundary.