Kayseri Fenugreek Product Description and Distinguishing Features: Kayseri Çemeni is a table condiment produced in the Kayseri province using fenugreek, sweet and hot red pepper powder, black pepper, allspice, coriander, cumin, red pepper flakes, ginger, garlic, salt, and water.In Kayseri Çemeni, garlic and a spicy taste are dominant. It has a thick consistency and a chunky texture. Kayseri Çemeni is produced in two forms: traditional and industrial. Packaged in plastic containers and sealed in a modified atmosphere, both traditional and industrially produced Kayseri Çemeni can be stored for 1 month at 0-4 °C in traditional production and 6 months at 0-4 °C in industrial production. In Kayseri, çemen, pronounced as "çaman" by the local people in the past years, was traditionally made at home before industrial production. In the ancient times when industrial production did not yet exist, the expression "çaman karmak" was used to describe the production of çemen by mixing its components. The history of Kayseri Çemeni dates back to ancient times. It holds a significant place in the culinary culture, traditions, and economy of the Kayseri province. It is consumed in every meal of the day and is a common feature on hospitality tables. It is spread on bread and various baked goods or consumed in between. For these reasons, it has a connection with the geographical boundary and reputation of the region. Production Method: The components and production method required to produce 100 kg of Kayseri Çemeni are outlined below: - 30 kg fenugreek - 1.5-2 kg salt - 3 kg sweet red pepper powder - 3 kg hot red pepper powder - 5 kg chopped fresh garlic - 200 g black pepper - 200 g allspice - 200 g coriander - 200 g cumin - 100 g red pepper flakes - 100 g ginger - 55-56 liters cold water Traditional Production:Solid components are placed in a container, and cold water is slowly added while stirring thoroughly for 15-30 minutes until a homogeneous mixture is obtained. The Kayseri Çemeni is then filled into plastic containers and packaged in a modified atmosphere (MAP; 70% nitrogen, 30% carbon dioxide) for storage. It can be stored at 0-4 °C for 1 month. Industrial Production:Solid components are placed in a çemen mixing machine, and cold water is slowly added while stirring for 15-30 minutes until a homogeneous mixture is obtained. Kayseri Çemeni is filled into containers for sale using a filling machine and packaged in a modified atmosphere (MAP; 70% nitrogen, 30% carbon dioxide). The industrial Kayseri Çemeni can be stored at 0-4 °C for 6 months.