Manisa Mesir Paste Product Description and Distinguishing Features: Manisa Mesir Paste is a unique mixture made from 41 different herbs and spices. Its origins trace back to when Hafsa Sultan, mother of Sultan Süleyman the Magnificent, fell ill while in Manisa. Unable to find a remedy, Hafsa Sultan, who commissioned the construction of the Sultan Mosque Madrasa, appointed Merkez Efendi as its leader. Merkez Efendi created a healing paste using a blend of various herbs and spices. After Hafsa Sultan consumed this special paste, she recovered from her illness. Following her recovery, she ordered that this paste be distributed to the sick. As demand grew, the paste was wrapped in papers and ceremoniously thrown from the domes and minarets of the Sultan Mosque she had built. Since then, every year on March 21, people gather in front of the Sultan Mosque to celebrate the Manisa Mesir Festival. This tradition has continued for 477 years, securing the cultural heritage status of Manisa Mesir Paste. Production Method: Manisa Mesir Paste is produced in two varieties: solid mesir paste (stick form) and liquid mesir. The solid (stick) paste is made by continuously stirring 50 kg of sugar, 35 grams of citric acid, and 10 kg of water in pots for about 45 minutes until the mixture reaches a wax-like consistency. When the temperature hits 136 °C, the mixture is removed from the heat. After resting in the pots for one day, the paste is transferred to the preparation counter. The 41 different herbs and spices, measured according to their specific proportions, are ground using a mill—whether root, leaf, or fruit forms—and then added onto the counter. To ensure the paste fully absorbs the herbs and spices, it is manually turned in molds for 15 minutes. Once the herbs and spices are incorporated, the paste is taken to the cutting area where it is first hand-rolled into a log and then shaped into sticks by hand. The sticks are cut with scissors into sizes of 11-12 cm or 3-4 cm depending on the packaging requirements. The solid mesir paste sticks are then wrapped in various colored packaging and labeled according to food safety regulations before being offered for sale. Liquid mesir: A mixture of 25 kg sugar, 12.5 kg glucose syrup, 50 grams citric acid, and 600 grams of the 41 types of herbs and spices is cooked in a pot containing 8 kg of water. This mixture is continuously stirred for 30 minutes until it achieves the desired thickness. Once the temperature reaches 116 °C, the mixture is taken off the heat. The prepared liquid mesir is then left to cool for 3 hours before being filled into glass jars of varying sizes using a filling machine. After filling, the jars are sealed and packed into boxes. When stored in a cool environment, the shelf life of liquid mesir extends up to 3 years from the production date. It is sold in glass jars with labels that comply with food safety regulations. Important precautions: It is essential to avoid any metal contamination, particularly from iron and copper, in the pots used for production. Additionally, the levels of hydroxymethylfurfural (HMF) in the product are monitored through annual testing. Manisa Mesir Paste is manufactured using white sugar (purified and crystallized sucrose with a polarization of at least 99.7 Z) and glucose syrup, following the standards set by the Turkish Food Codex Sugar Communiqué.