Deva-i Misk Halva Description and Distinguishing Features of the Product: Deva-i Misk Helva, made with 39 different spices and ingredients, egg whites, sugar, and potassium bitartrate, is a product deeply rooted in the historical legacy of Edirne, dating back to the time when it was the capital of the Ottoman Empire. This dessert, rich in a variety of spices, was traditionally distributed for free to the public in Ottoman Edirne, and it continues to be a part of the region's cultural heritage today. The helva, crafted by a skilled confectioner, is believed to have been presented to Ottoman Sultan II. Murat on the day of his arrival in Edirne, where he was asked to give it a name. Despite the strong flavor of the spices used, it remains a sweet helva. Production Method: Deva-i Misk Helva is made from sugar, spices, egg whites, and potassium bitartrate (an acidity regulator). The composition of the mixture is required to contain 73% sugar, 25% water, 1.5% egg whites, 0.4% spice blend, and 0.1% potassium bitartrate. The spices and other ingredients used include: Cinnamon, cloves, allspice, ginger, coconut, black pepper, cumin, black cumin, cardamom, galangal, mace, orange peel, licorice honey, pollen, fennel, kebabiye, gundelia, saffron, marshmallow flower, linden, turmeric, sagebrush, grape powder, flaxseed, carob powder, blackberry, thyme, rosemary, clover, laurel, coriander, mint, mastic, and senna. Preparation: Sugar, water, and potassium bitartrate are combined to make a syrup. This mixture is then heated until it reaches 120°C. Once the desired temperature is reached, beaten egg whites are incorporated. Afterward, the spices and other ingredients are added, and the mixture is left to cool. Once the product has cooled, it is packaged. The product can be shaped by spooning it and then closing the spoon in an inverted position for packaging. Alternatively, it can be directly poured into a leak-proof package. The spices and herbs used in the composition must comply with the Plant List regulated by the Ministry of Agriculture and Forestry.