Erzurum Ashot Description and Distinctive Features of the Product: Erzurum Aşotu, which is derived from the coriander plant of the Apiaceae family, scientifically named Coriandrum sativum L., is a popular flavoring agent used in various dishes, soups, and salads. The plant’s leaves are the main part utilized. Erzurum Aşotu is commonly preserved with salt for long-term use, although it can also be enjoyed fresh. In the culinary traditions of the region, coriander is known as "aşotu" and holds an important place in their food culture. Erzurum Aşotu is cultivated in soils that are dry and rich in lime, with low rainfall. It is typically planted in March-April, and the plant reaches maturity in about 90 days, with harvesting occurring in the summer months. This annual herb, which grows to a height of 30-80 cm, belongs to the parsley family. It has a green color, and its leaves are similar in appearance to parsley. The leaves are divided into three lobes, with the lower leaves having stems and the middle ones being stemless. The seed parts of the plant grow beneath the ground. The seeds of Erzurum Aşotu contain about 30% protein, while its leaves are rich in nutrients, providing over 160 mg/100g of ascorbic acid (Vitamin C) and over 12 mg/100g of carotene (Vitamin A). The fresh green leaves are the parts of the plant that are used commercially. Erzurum Aşotu also contains volatile oils, ranging from 0.3-1.6%, with more than 20 components. Among these, 60-80% is linalool, with smaller amounts of geraniol (3-5%), geranyl acetate (1-5%), borneol (1-5%), as well as α-pinene, bornyl acetate, citronellol, and camphor, each present in 1-5%. Production Method: Erzurum Aşotu is planted during the months of March-April. This plant requires minimal water, with irrigation occurring every 3-4 days. Once the seeds are sown, the plant begins to mature after approximately 90 days, and harvesting takes place during the summer season. Erzurum Aşotu is preserved through a salting process, which is done as follows: The freshly harvested aşotu is thoroughly cleaned and washed. After draining for 1 hour, it is sliced thinly. For every 300 g of Erzurum Aşotu, 100 g of coarse brine salt is added, and the mixture is packed into 500 g glass jars. Erzurum Aşotu can be preserved for up to 12 months at 4 ℃, depending on how frequently it is used.