Usak Poppy Paste Product Description and Distinguishing Features: The production of Uşak Poppy Seed Paste is done using two types of poppy seeds: yellow and blue (black). When ground in the mill, yellow poppy seeds, with an oil content of approximately 35-40%, take on a puree form. It has a slightly rough surface and a brown color. Typically, it is used as a flavoring agent in bakery products such as cakes and pastries, usually in the range of 1% to 5%. Uşak Poppy Seed Paste obtained from blue poppy seeds has low fluidity. The oil content is over 40% by mass. Although systematically classified as "blue poppy seeds," it is referred to as "black poppy seeds" due to its very dark color within the geographical region. Blue (black) poppy seed paste is commonly used for breakfast and consumed by mixing it with honey or molasses. In the production of Uşak Poppy Seed Paste, no additives, fillers, or preservatives are used, only poppy seeds. The history of Uşak Poppy Seed Paste production dates back to ancient times, holding significant importance in the kitchen culture and economy of the geographical region, establishing a connection between its reputation and the geographical area. Production Method: In the production of Uşak Poppy Seed Paste, preferably poppy seeds grown in the geographical region are used. Poppy seeds are cleaned from stones, foreign matter, different seeds, etc., and then transferred to copper roasting pans for thermal processing. Yellow and blue (black) poppy seeds undergo separate processing in different pans. Yellow poppy seeds are roasted at a temperature of 170-180 °C, while blue (black) poppy seeds are roasted at a temperature of 110-130 °C, each for one hour, with constant stirring. Care is taken to avoid burning the poppy seeds, and the roasting process concludes when the color of the poppy seeds changes.The roasted poppy seeds are then cooled by resting in cooling rooms at a temperature of 20-25 °C, for 24 hours in the summer and 4-6 hours in the winter. The cooled poppy seeds are transferred to stone mills. The mill's squeezing flywheels are tightened, and the rollers are fixed according to the desired measure. In the case of blue poppy seed paste, the rollers are fixed less tightly compared to yellow poppy seed paste. The adjustment of the rollers is done by trial and error depending on the characteristics of the stone mill to be used. The poppy seeds are then crushed into a puree. The resulting poppy seed paste is transferred to food-contact-safe containers. Subsequently, it is vacuum-sealed in polyethylene and/or polypropylene plastic bags, indicating the type of seed used in the production. It can be stored for up to 1 year in a cool and dry environment.