Opium Delight Product Description and Distinctive Features: The history of Afyon Delight dates back to the 1900s. Due to its traditional presence in events like engagement ceremonies, celebrations, invitations, etc., and its location at the intersection of many transportation routes in Afyon, it has become well-known among diverse audiences. Afyon Delight is made in accordance with the Turkish Food Codex Sugar Regulation using white sugar, natural corn starch, citric acid, and filling materials. Glucose, sugar cane sugar, and similar derivatives are strictly avoided. Afyon Delight is produced in four different varieties: plain/aromatic, sultan wrap, wrapped delight, and spiced delight/spiced sultan delight. All processing stages on the counter, such as resting, rolling, cooling, sweeping, and cutting, are performed on a cold and hard marble surface. The smooth nature of the marble surface prevents the delight dough from sticking and the formation of undesirable texture due to adhesion. The most important quality characteristics of Afyon Delight, including texture, elasticity, surface gloss, and transparency, are achieved through the complete gelatinization process. The amount of water, acid, and sugar in the environment affects starch gelatinization. Therefore, in the production of Afyon Delight, natural corn starch is used for its easy dissolution in cold water, formation of opaque gel, and high viscosity. The sugar used in production reduces water activity, diminishes the plasticizing effect of water, stabilizes the granular structure of starch through interactions with sugar, and prolongs the gelatinization time. High-amylose natural corn starch, containing 50-80% amylose, is preferred for Afyon Delight due to its ability to rapidly form strong and white gels. Licorice extract, being a material that whitens sugar dough, softens the dough, and creates a spongy and flexible texture, is preferably used in the production of Afyon Delight, particularly for the sultan type. The composition involves cleaning, chipping, and boiling licorice roots and rhizomes one to three times. Citric acid is an auxiliary material used in Afyon Delight mass to prevent sugar clumping and facilitate the formation of invert sugar. This way, the sugar integrates more harmoniously into the Afyon Delight mass. In the production of Afyon Delight, ingredients such as shell-less walnuts, geographically indicated Antep pistachios, chickpeas, peanuts, hazelnuts, sesame, poppy seeds, and candy-coated or chocolate-covered fruits, as well as fruit flavors, chocolate, and Afyon clotted cream if making cream-filled Afyon Delight, are used as seasoning or filling materials. Afyon Delight should have a smooth surface without cracks, transparency when cut, minimal spread, and it must maintain its elasticity. There should be no foreign substances other than those specified in the recipe.