Adana Ashlama Product Description and Distinctive Features: Adana Aşlama is a traditional drink prepared by soaking and filtering the crushed, processed fibers of the licorice root (Glycyrrhiza glabra) in cold water with ice. It is then diluted with additional chilled water before serving. No artificial ingredients are added to this beverage. Vendors of Adana Aşlama often dress in distinctive traditional outfits and carry a specialized serving kit. This kit typically includes a flask worn on the back, a cup holder fastened around the waist, a pitcher filled with water for rinsing cups, and two brass cups that are clinked together to make a distinctive sound, signaling the seller’s presence. With over 150 years of history, Adana Aşlama has become a regional staple, thanks to the area's abundant licorice cultivation. Production Method: To make Adana Aşlama, one kilogram of processed licorice root fibers is placed into a large container. The fibers are thoroughly wash with drinking water several times until they begin to release their natural color. Once the licorice root fibers start giving off their color, 10 liters of drinking water are added, and the mixture is left to steep for 2 hours. The steeping process is enhanced by placing a mold of ice on top. The straining process must be done slowly. To extract the essence from the licorice root, a sponge is attached to the end of the bucket’s faucet, and a container is positioned underneath to collect the strained liquid. The faucet is slightly opened, allowing the licorice essence to trickle slowly into the container. The resulting strained essence is dark in color and highly aromatic. It is then diluted with 5 liters of cold water to create the desired aşlama. From 1 kilogram of licorice root, approximately 50 servings of aşlama can be made. Aşlama is served chilled and enjoyed as a refreshing cold drink. To achieve this, ice molds are placed inside the flasks. Around 8 kilograms of molded ice are added to 15 liters of aşlama. The vendor carries a cup holder attached to their waist, a pitcher filled with water in one hand to rinse the cups, and two brass cups in the other hand, which are clinked together to announce their arrival. When serving aşlama, the brass cups are placed in the cup holder, and a cup is taken out. By leaning slightly, the aşlama is poured from the flask into the cup. During this process, the aşlama froths up, and the cold, frothy version is highly preferred. Aşlama is made fresh every day and consumed while it is still fresh. Geographical Boundaries for Production, Processing, and Other Operations: Adana Aşlama is deeply connected to the region, relying on skilled craftsmanship and the use of traditional production techniques. As such, every step of its production process must occur within the defined geographical area.