Pistachio Butter Product Description and Distinctive Features Antep Pistachio Paste is a time-honored delicacy uniquely associated with the Gaziantep region. This traditional treat is crafted by blending early-harvest Antep pistachios, known locally as "boziç", with a specific amount of sugar. What sets this dessert apart is both the distinctive pistachios used and the special preparation technique applied during production. To ensure authenticity, the pistachios selected for Antep Pistachio Paste must meet the standards outlined in the Geographical Indication registration no. 27. These pistachios are harvested during the early stage of the season, before reaching full maturity—a phase referred to as "boziç". In different parts of the region, these early pistachios are also called "first harvest", "bird dropping", or "bird-type". A key detail in the making of this paste is the careful selection of unripened pistachios, which are essential for achieving the dessert’s unique texture and flavor. This dedication to quality ingredients and traditional methods helps preserve the heritage and reputation of Antep Pistachio Paste across generations. Fully ripened Antep pistachios typically develop a darker, reddish hue, whereas boziç pistachios are lighter in color with less mature kernels. One of the most valued features of these early-harvest pistachios is their vibrant green interior, which enhances both the appearance and quality of the final product. The harvesting of boziç Antep pistachios suitable for making paste generally takes place from late July through August, depending on the seasonal conditions across the Gaziantep region. To ensure proper quality, the selected pistachios must still show a greenish-red tint and should not have fully ripened on the tree. It’s important to note that other pistachio varieties such as Siirt, Halebi, and Ohadi are not considered appropriate for Antep Pistachio Paste production due to differences in taste, texture, and ripening characteristics. Production Method: The initial stage involves separating full Antep pistachios from the empty ones among the early-harvested crop. Traditionally, this is done using cold water; when the pistachios are placed in a water-filled container, the empty shells float due to their lighter weight and are removed from the surface. It is essential to promptly collect the full pistachios that sink to the bottom to avoid excessive water exposure. These shell-covered pistachios are then transferred to drying areas for further processing. Drying plays a vital role in maintaining product quality. The pistachios should be spread in layers no thicker than 3-5 cm and stirred regularly. This helps speed up the drying process and prevents mold and spoilage. During drying, fresh pistachios lose about 45-50% of their water content. Once dried, they are packed in sacks and sent to processing plants. Here, the hard outer shells are removed to extract the pistachio kernels. To ensure quality, the kernels should either be processed into paste immediately or stored under cold or vacuum-sealed conditions. The moisture content of the pistachios used for paste must not exceed 5%. The kernels are then finely ground and sieved. The sugar ratio in Antep Pistachio Paste typically ranges from 40% to 50%. A syrup is prepared by combining two parts sugar with one part water and bringing the mixture to a boil until it reaches 118°C. Once ready, this syrup is blended with the ground pistachios and poured onto a marble surface for cooling. The marble should be white, smooth, and clean to ensure hygiene and optimal results. When the mixture reaches a safe temperature, it is kneaded by hand. The paste is then flattened to a 3 cm thickness and portioned based on the preference of the pistachio paste masters, as there are no fixed standards for size or shape. The final product contains only Antep pistachios, white sugar that meets the Turkish Food Codex standards, and water.