Deva-i Misk Halva Description and Distinguishing Features of the Product: Deva-i Misk Helva, produced using 39 types of spices and ingredients, egg whites, sugar, and potassium bitartrate, is a product that is part of the historical heritage extending from the years when Edirne was the capital of the Ottoman Empire to the present day. This product, containing various spices, is a special dessert that was distributed for free to the public in Ottoman Edirne. The helva, produced by a confectioner, is known to have been presented to the Ottoman Sultan II. Murat on the day he arrived in Edirne, and the sultan was asked to name it.Despite the dominant taste of the spices it contains, it is a sweet helva. Production Method: Deva-i Misk Helva contains sugar, spices, egg whites, and potassium bitartrate (acidity regulator). The mixture should consist of 73% sugar, 25% water, 1.5% egg whites, 0.4% spice blend, and 0.1% potassium bitartrate. Spices and other components used: Cinnamon, cloves, allspice, ginger, coconut, black pepper, cumin, black cumin, cardamom, galangal, mace, orange peel, licorice honey, pollen, fennel, kebabiye, gundelia, saffron, cumin, marshmallow flower, linden, turmeric, sagebrush, grape powder, flaxseed, carob powder, blackberry, thyme, rosemary, clover, laurel, coriander, mint, mastic, senna.Preparation: Sugar, water, and potassium bitartrate are mixed to form a syrup. The mixture is boiled until it reaches 120°C. Then, beaten egg whites are added. Spices and other components are added to the mixture, and it is left to cool. The cooled product is packaged. The product can be shaped by spooning it and closing the filled spoon in an inverted manner for packaging. Alternatively, it can be directly poured into a leak-proof package.The spices and herbs used in the product composition will comply with the Plant List regulated by the Ministry of Agriculture and Forestry.