Pistachio Butter : Product Description and Distinctive Features Antep Pistachio Paste is a traditional dessert that has been made for many years specific to the province of Gaziantep. It is prepared by mixing "boziç," the early-harvested Antep pistachio, with sugar in specified proportions. The distinctive features of Antep Pistachio Paste lie in the use of Antep pistachios and the production method. To produce Antep Pistachio Paste, the Antep pistachios must conform to the criteria specified in the registration of Antep Pistachio Geographical Indication number 27, and they must be obtained from the early harvest referred to as "boziç." The crucial point in the production of Antep Pistachio Paste is the selection of pistachios for production. For making Antep Pistachio Paste, Antep pistachios must be harvested before reaching the normal ripening period. The early-harvested Antep pistachios are referred to as "boziç" or by different names in different regions such as "first harvest," "bird dropping," and "bird-type." The mature Antep pistachios have a darker color and tend to turn reddish. Boziç Antep pistachios are light in color, and the fruit inside is less developed. The inner fruit has a bright green color. The green interior of Antep pistachios is a sought-after characteristic. Harvesting of suitable Antep pistachios for paste production takes place from the end of July to August within the normal seasonal conditions throughout the Gaziantep province. The pistachios to be early-harvested should not have turned completely red on the tree, having a red-greenish hue. Pistachio varieties such as Siirt, Halebi, and Ohadi are not suitable for the production of Antep Pistachio Paste. Production Method: The first step is to separate the empty kernels from the full ones among the early-harvested Antep pistachios. In traditional production methods, cold water is used to separate the full kernels. The Antep pistachios thrown into water-filled containers have the empty ones float to the surface due to their lighter weight, and these floating pistachios are separated. It is essential to quickly remove the pistachios collected at the bottom of the water-filled container. This is to prevent prolonged contact between water and the fruit. Shell-covered Antep pistachios, which have undergone the full-empty separation, are taken to drying areas to be dried. Drying is a crucial factor affecting product quality. The thickness of the spread should not exceed 3-5 cm, and the fruits on the spread should be mixed frequently. Proper spreading affects the drying time and is crucial in preventing mold and spoilage of the fruits. Fresh fruits lose about 45-50% of their water when dried. Dried Antep pistachios are sent to pistachio processing facilities in sacks. In processing facilities, hard shells are removed, and the inner pistachios are preserved. It is crucial to process the inner pistachios into pistachio paste without delay. If not processed immediately, they can be kept in a cold storage or vacuum-sealed packages. The raw material to be used in Antep Pistachio Paste must have a maximum moisture content of 5%. The ground pistachios are finely ground in a mill and then passed through a sieve. The sugar content in Antep Pistachio Paste can vary between 40-50%. A syrup is prepared by mixing sugar with water in a 2:1 ratio, boiled, and when the syrup temperature reaches 118 °C, it is mixed with the prepared pistachios. The mixture is poured onto a marble surface to cool. The marble used should be clean, smooth, and preferably white. When the pistachio-syrup mixture cools to a temperature where it won't burn hands, it is kneaded by hand. The kneaded pistachio paste is spread on the marble surface to a thickness of about 3 cm, according to the preference of the masters, and then cut. The portioning process depends on the preference of the pistachio paste masters. There are no specific definitions for size and shape. Antep Pistachio Paste contains only Antep pistachios, white sugar complying with the Turkish Food Codex Sugar Regulation, and water.