Manisa Mesir Paste Product Description and Distinguishing Features: Manisa Mesir Paste is a type of paste composed of 41 different spices and herbs. The history of this paste dates back to the time when Hafsa Sultan, the mother of Sultan Süleyman the Magnificent, fell ill while in Manisa. Unable to find a cure for her illness, Hafsa Sultan, who had the Sultan Mosque Madrasa built under her orders, appointed Merkez Efendi to lead it. Merkez Efendi prepared a paste made from a mixture of various herbs and spices. This paste, consisting of 41 types of spices and herbs, was consumed by Hafsa Sultan, leading to her recovery. Upon her recovery, Hafsa Sultan requested that this paste be given to those who were ill. As the demand from the people increased, the paste was wrapped in papers and scattered from the domes and minarets of the Sultan Mosque, which she had built. Since those days, people spontaneously gather in front of the Sultan Mosque every year on March 21, and this date is celebrated as the Manisa Mesir Festival. This tradition, continuing for 477 years, has ensured the cultural heritage status of Manisa Mesir Paste. Production Method: Manisa Mesir Paste is produced in two forms: solid mesir paste (in stick form) and liquid mesir. Solid (stick) paste: 50 kg sugar, 35 gr citric acid, and 10 kg water are continuously stirred in pots until the paste (wax) reaches the desired consistency for 45 minutes. When the product reaches 136 °C, it is removed from the heat. After resting in the pots for one day, the paste is taken to the counter. The 41 types of herbs and spices, specified with their proportions, are ground with a mill in root, leaf, or fruit forms and poured onto the counter. To assimilate the 41 types of herbs and spices, the paste in mold form is manually flipped for 15 minutes to allow absorption. After assimilating with herbs and spices, the paste is taken to the cutting section, first rolled into a roll by hand and then shaped into sticks by hand, cut into 11-12 cm or 3-4 cm sizes with scissors according to the packaging size. The solid mesir paste, cut into 3-4 cm and 11-12 cm sizes, is wrapped in various colored packages and presented for sale with labels compliant with food regulations. Liquid mesir: 25 kg sugar, 12.5 kg glucose syrup, 50 gr citric acid, and a mixture of 600 gr of 41 types of herbs and spices are cooked in a pot filled with 8 kg of water, continuously stirred for 30 minutes until it reaches the desired consistency. When the product temperature reaches 116 °C, it is removed from the heat. The prepared liquid mesir is allowed to cool for 3 hours and then poured into glass jars of various weights using a filling machine. Later, they are sealed and boxed. If stored in a cool place, the shelf life is 3 years from the production date. Liquid mesir is presented for sale in glass jars of various weights with labels compliant with food regulations. Care should be taken to ensure that there is no metal contamination (iron and copper) in the used pots, and the hydroxymethylfurfural (HMF) analysis in the product is kept under control with annual analyses.Manisa Mesir Paste is produced using white sugar (purified and crystallized sucrose with a polarization of at least 99.7 Z) and glucose syrup in compliance with the Turkish Food Codex Sugar Communiqué.