Kastamonu Egsisi Product Description and Distinctive Features: Kastamonu Eğşi is a fruit concentrate made by chopping, boiling, straining, and then boiling apples again. It has a deep red or burgundy hue and contains no additives. The production primarily uses the Hüryemez apple variety, known for its crisp texture, juicy flesh, and slightly tart flavor. Due to its thick texture, Kastamonu Eğşi is typically enjoyed spread on bread or diluted with water and consumed as a drink. The common dilution ratio is about 1 part concentrate to 5 parts water. Kastamonu Eğşi is made in two varieties: traditional and industrial. The favored apple type, Hüryemez, plays a key role in giving Kastamonu Eğşi its distinctive flavor and qualities. With roots tracing back to ancient times, it holds an important place in the culinary heritage of Kastamonu. Because of its historical and cultural significance, Kastamonu Eğşi is linked to a specific geographical region. The traditional method of production involves carefully preparing and repeatedly boiling the apples to concentrate their flavor, resulting in a rich and intense taste. The product contains no additives, highlighting the pure and natural essence of Kastamonu Eğşi. Whether enjoyed as a spread on bread or diluted for drinking, Kastamonu Eğşi is notable for its deep dark red or burgundy color and the unique flavor that comes from the selected apple variety. Production Method: In producing Kastamonu Eğşi, the preferred apples are of the Hüryemez variety, cultivated within the designated geographical region. The yield ranges between 6.5% and 8.5%. Ingredients for making Kastamonu Eğşi (6.5–8.5 kg output) include 100 kg of apples (preferably Hüryemez). There are two main production methods: traditional and industrial. Traditional Method: 1. The apples are thoroughly cleaned, washed, and then crushed using a pounding technique. 2. They are placed in a cauldron and simmered gently in their own juices over low heat. 3. Once the apples become soft and start boiling, they are transferred into a food-safe sack and pressed in a separate container to extract all the juice. 4. The extracted juice is returned to the boiling cauldron. The temperature during cooking should not exceed 95°C. 5. Cooking is completed when the Brix value reaches 82±0.02, and the color changes to a deep dark red or burgundy. 6. After cooling, the Kastamonu Eğşi is packed in food-grade containers for sale. Industrial Method: 1. Apples are cleaned and washed, then crushed using a mechanical crusher, followed by filtration. 2. The resulting mash is transferred to kettles and boiled at temperatures not exceeding 95°C. 3. Boiling stops once the Brix value hits 82±0.02, and the product attains a dark red-burgundy color. 4. The cooled product is pasteurized by hot-filling into food-grade tin or glass jars at 80-85°C, then vacuum-sealed. 5. Kastamonu Eğşi is stored in cool, dark places and can be kept for up to 2 years. Typically, Kastamonu Eğşi is eaten by spreading it on bread. When consumed as a drink, it is advised to dilute it with water at a ratio of 1 to 5.