Erzurum Ashot Description and Distinctive Features of the Product: Erzurum Aşotu, derived from the coriander plant belonging to the Apiaceae family with the Latin name Coriandrum sativum L., is a flavor enhancer commonly used in dishes, soups, and salads. The leaves of the plant are utilized. Erzurum Aşotu is typically salted and preserved for use, but it can also be consumed fresh. In the culinary culture of the geographical region, coriander is referred to as "aşotu," holding a significant place. The cultivation of Erzurum Aşotu is carried out in dry and calcareous-rich soils with low rainfall. Planted in March-April, aşotu matures in 90 days and is harvested during the summer season.Aşotu, an annual plant, grows between 30-80 cm, is herbaceous, and belongs to the parsley family. It is green, and its leaves resemble parsley. The leaves are divided and generally have three lobes. The lower leaves have stems, while the middle leaves are stemless. The seed parts of the plant are underground. The seeds of Erzurum Aşotu contain approximately 30% protein, while its leaves contain over 160 mg/100 g of ascorbic acid (Vitamin C) and over 12 mg/100g of carotene (Vitamin A).The commercially used parts of the plant are its fresh green leaves. Erzurum Aşotu contains volatile oil in the range of 0.3-1.6%. The volatile oil consists of more than 20 components, with 60-80% linalool, 3-5% geraniol, 1-5% geranyl acetate, 1-5% borneol, and 1-5% α-pinene, bornyl acetate, citronellol, and camphor. Production Method: Erzurum Aşotu is planted in March-April. The seed requires minimal water, and irrigation is done every 3-4 days. After the seeds are planted in the soil, they start maturing after 90 days, with harvesting taking place during the summer season. Erzurum Aşotu is preserved by salting in the following manner: - The freshly harvested aşotu is cleaned and washed. - After allowing it to drain for 1 hour, it is thinly sliced. - 300 g of Erzurum Aşotu is salted with 100 g of coarse brine salt and filled into 500 g glass jars.Erzurum Aşotu can be preserved for up to 12 months at 4 ℃, depending on usage frequency.