Kayseri Fenugreek Product Description and Distinguishing Features: Kayseri Çemeni is a traditional table condiment originating from the Kayseri region. It is made by combining fenugreek, sweet and hot red pepper powder, black pepper, allspice, coriander, cumin, red pepper flakes, ginger, garlic, salt, and water. The flavor profile of Kayseri Çemeni is characterized by a strong presence of garlic and a pronounced spicy kick. It features a thick texture with a chunky consistency. Kayseri Çemeni is made in two varieties: traditional and industrial. Both types are packaged in plastic containers and sealed using a modified atmosphere. The traditional version can be stored for up to 1 month at temperatures between 0-4 °C, while the industrially produced variant has a shelf life of up to 6 months under the same conditions. In the Kayseri region, çemen—historically pronounced as "çaman" by locals—was traditionally prepared at home before the advent of industrial manufacturing. In earlier times, before industrial methods existed, the phrase "çaman karmak" was commonly used to describe the process of mixing the ingredients to make çemen. The origins of Kayseri Çemeni trace back to ancient periods, making it an important part of the culinary heritage, customs, and economy of the Kayseri province. It is enjoyed throughout the day and frequently appears on hospitality tables. Typically, it is spread on bread or other baked items, or eaten as a snack. This deep-rooted tradition ties the product closely to its regional identity and reputation. Production Method: The ingredients and production process for making 100 kg of Kayseri Çemeni are as follows: - 30 kg fenugreek - 1.5-2 kg salt - 3 kg sweet red pepper powder - 3 kg hot red pepper powder - 5 kg fresh chopped garlic - 200 g black pepper - 200 g allspice - 200 g coriander - 200 g cumin - 100 g red pepper flakes - 100 g ginger - 55-56 liters cold water Traditional Production: The dry ingredients are combined in a container, then cold water is gradually added while stirring continuously for 15-30 minutes until a smooth and uniform mixture is achieved. The prepared Kayseri Çemeni is then packed into plastic containers and sealed under a modified atmosphere packaging (MAP) consisting of 70% nitrogen and 30% carbon dioxide. It can be refrigerated at 0-4 °C and stored for up to 1 month. Industrial Production: The solid ingredients are placed in a mixing machine designed for çemen, and cold water is slowly incorporated while stirring for 15-30 minutes until the mixture becomes homogeneous. The Kayseri Çemeni is then filled into containers with a filling machine and sealed in a modified atmosphere (MAP; 70% nitrogen, 30% carbon dioxide). The industrially produced product can be kept at 0-4 °C for up to 6 months.