Antep Pistachio Paste (Antep Pistachio Paste / Gaziantep Pistachio Paste)

Antep pistachio paste is a traditional sweet unique to the province of Gaziantep and protected under geographical indication. Registered on 20 November 2017 as a “geographical indication” under the Industrial Property Law No. 6769, it has been protected since 23 January 2017. The holder of the registration is the Gaziantep Chamber of Commerce, and the geographical boundary of the product is limited to the province of Gaziantep.

Distinctive Characteristics

The primary distinctive feature of Antep pistachio paste lies in the variety of pistachio used and the processing method. The paste is made exclusively from early-harvested Antep pistachios known locally as “boziç.” These pistachios are harvested before full maturity and are recognized by their bright green interior. Locally, “boziç” pistachios are also referred to as “first harvest,” “bird dropping,” or “bird type.” Unlike mature pistachios, the kernel is less developed and the outer shell has a reddish-green mottled color. Varieties such as Siirt, Halebi, and Ohadi are unsuitable for paste production.

Production Process

Production begins with separating full and hollow kernels of the early-harvested pistachios. In the traditional method, this separation is carried out in containers filled with cold water; hollow kernels rise to the surface while full ones settle at the bottom. The kernels at the bottom are quickly removed and spread in thin layers of 3–5 cm thickness on drying areas, where they are regularly stirred until dried. The dried pistachios lose approximately 45–50 percent of their moisture content. They are then transported to processing facilities, where the shells are removed to obtain the kernel.

The kernels must be processed into paste immediately; otherwise, they must be stored in cold storage or vacuum-sealed packages. The moisture content of pistachios used for paste must not exceed 5 percent. The kernels are ground in a mill, sieved, and reduced to a fine texture. Sugar (white, in accordance with the Turkish Food Code) and water are mixed in a 2:1 ratio and boiled to 118 °C, then combined with the ground pistachios. The mixture is poured onto a marble surface and kneaded by hand as it cools. The paste is typically rolled to a thickness of 3 cm and portioned according to the artisan’s preference.

Ingredients and Physical Properties

Antep pistachio paste contains only three ingredients: Antep pistachio, white sugar, and water. No additives, flavorings, or other components are used. The ingredient proportions are as follows:

• Antep pistachio: 45 percent (minimum)
• Sugar: 45–50 percent
• Moisture: 8–10 percent
• Fat: 25–30 percent

Color values:

• L: 25–30
• a: –5.50 to –7.00
• b: 14.50–16.50

The product has a shelf life of 30 days and must be stored in a cool, dry environment.

Geographical Boundary and Production Conditions

The Antep pistachios used in paste production must be grown exclusively within the province of Gaziantep and must conform to the “boziç” variety specified in the Geographical Indication Registration Certificate No. 27 for Antep Pistachio. The production technique must strictly follow the defined method and adhere precisely to the specified ingredient proportions.

Monitoring Mechanism

Monitoring is conducted by a four-member committee composed of representatives from the Department of Food Engineering at Gaziantep University, the Şehitkamil Chamber of Agriculture, the Gaziantep Metropolitan Municipality, and the Antep Pistachio Research Institute. Inspections are carried out in official laboratories, analyzing the product for compliance with criteria such as composition, color, fat content, and use of additives. Sensory tests are also performed to evaluate taste and aroma. Routine inspections are conducted at least once a year; additional inspections may be carried out without limit in response to complaints.