Kastamonu Egsisi Product Description and Distinctive Features: Kastamonu Eğşi is a fruit concentrate produced by chopping, boiling, straining, and reboiling apples. It has a dark red or burgundy color and does not contain any additives. In the production of Kastamonu Eğşi, preferably the Hüryemez variety of apples with a crisp, very juicy, and slightly tart flesh is used. Due to its thick consistency, Kastamonu Eğşi is consumed by spreading it on bread or by diluting it and drinking it. The typical dilution ratio is usually 1:5. Kastamonu Eğşi is produced in two forms: traditional and industrial. The preferred apple variety, Hüryemez, contributes to the unique taste and characteristics of Kastamonu Eğşi. The history of Kastamonu Eğşi dates back to ancient times, and it holds a significant place in Kastamonu's culinary culture. Therefore, Kastamonu Eğşi is associated with a geographical boundary due to its historical roots and cultural significance. The traditional production method involves the meticulous process of preparing and reboiling the apples to extract the concentrated essence, resulting in a deep and rich flavor. The absence of any additives emphasizes the natural and pure qualities of Kastamonu Eğşi. Whether used as a spread on bread or diluted for consumption, Kastamonu Eğşi stands out with its distinct dark red or burgundy color and the unique taste derived from the selected apple variety. Production Method: In the production of Kastamonu Eğşi, preferably the Hüryemez variety of apples grown within the geographical boundary is used. The product yield is 6.5-8.5%.Ingredients for Kastamonu Eğşi (6.5-8.5 kg): 100 kg apples (preferably Hüryemez variety)Kastamonu Eğşi is produced in two methods: traditional and industrial. Traditional Method: 1. Apples are cleaned, washed, and cracked using the pounding method. 2. Once filled into a cauldron, they are boiled on low heat in their own juice. 3. When the apples boil and soften, they are placed in a food-grade sack, and in another container, they are squeezed until all the juice is extracted. 4. The extracted juice is added back to the boiling cauldron. The cooking temperature should not exceed 95°C. 5. The cooking process concludes when the Brix value reaches 82±0.02, and the product's color becomes dark red-burgundy. 6. The Kastamonu Eğşi is left to cool and is then packaged in food-grade containers for sale. Industrial Method: 1. Apples are cleaned and washed, then cracked using a crushing machine, followed by filtration. 2. The resulting mash is transferred to kettles and subjected to boiling at a temperature not exceeding 95°C. 3. The boiling process is stopped when the Brix value reaches 82±0.02, and the product's color becomes dark red-burgundy. 4. The cooled product is pasteurized by hot filling into food-grade tin or glass jars at a temperature of 80-85°C. The jar mouths are vacuum-sealed. 5. Kastamonu Eğşi is stored packaged in cool and dark conditions for up to 2 years. Kastamonu Eğşi is typically consumed by spreading it on bread. If consumed as a beverage, it is recommended to dilute it at a ratio of 1:5.