Andirin Andiz Molasses Product Description and Distinguishing Features: Andırın Juniper Molasses; it is a molasses obtained from the cones (fruits) of the juniper plant (Juniperus drupacea L.) belonging to the cypress family. Andırın Juniper Molasses has a reddish-dark brown color. The juniper tree can grow up to 25 meters. The cones of the tree mature every two years. In the production of Andırın Juniper Molasses, mature cones covered with a silver-colored wax layer and having a purple, brown, or red color are used. Immature cones are green in color. Juniper cones mature in September-October. The average weight of the cones is 5.55 g, the length is 24.87 mm, and the diameter is 22.74 mm. Approximately 1 kg of molasses is obtained from 6 kg of cones. Production Method: In the production of Andırın Juniper Molasses, cones of the juniper tree grown within the geographical boundary are used. Approximately 1 kg of molasses is obtained from 6 kg of cones.The harvesting of juniper cones is done from late September to early October. The harvested cones are filled into sacks and transported to the area where molasses production will take place. The juniper cones are crushed with a hammer or machine. They are soaked in drinking water at a ratio of 1 to 2 and left for two days.After soaking, the juniper cones are drained, and they are placed in copper cauldrons known as "mâsere" within the geographical boundary. Copper cauldrons are used with a tinned surface. They are stirred for approximately 10-12 hours over a wood fire during boiling. Any foam formed on the surface is removed during the process. The boiling process results in molasses with a soluble solid content of 74-85.53%, and its color is a reddish-dark brown. To obtain a darker molasses, it can be left in the sun. In this case, the molasses will have a shinier appearance.Andırın Juniper Molasses is then filled into glass jars and made ready for sale. It can be stored for 1 year at room temperature. The final product complies with the heavy metal content values specified in the Turkish Food Codex.