Gaziantep koruk ekşisi is a traditional flavoring product unique to the province of Gaziantep, made from koruk—unripe grapes. It is registered as a geographical indication of the type designation of origin (mahreç işareti) under Law No. 6769 on Industrial Property and has been protected since April 11, 2022. The registration application was submitted by the Gaziantep Metropolitan Municipality, and both the product’s reputation and its production process are directly linked to the province of Gaziantep.

Definition and Distinctive Characteristics

Gaziantep koruk ekşisi is obtained either by boiling or sun-thickening the juice of unripe grapes (koruk), or by drying and grinding the koruk. The product is produced in two forms: liquid and powder. The liquid form has a soluble dry matter content of 65–68 °Brix. During production, no additional sugar, food additives, flavoring agents, or substances with flavoring properties are used.

The koruk grapes are harvested in Gaziantep during the thinning period of grape clusters, which occurs before full ripening. This sour condiment, widely used in Gaziantep cuisine in dishes such as stuffed vegetables (dolma), salads, and various other meals, contributes to the region’s distinctive flavor profile.

Production Methods

Liquid Form

Liquid Gaziantep Koruk Ekşisi can be produced using traditional or modern methods:

• Traditional Crushing Method: The koruk grapes are crushed with a wooden mallet, ensuring that the seeds remain intact. The extracted juice is combined with the sour liquid obtained from the skins and stems. A small amount of flour is added to help separate the sediment. The clear part is filtered, and the remaining residue is strained through cheesecloth. The resulting liquid is thickened either by sun exposure or by boiling.
• Traditional Boiling Method: The koruk grapes are cleaned and boiled with a specific amount of water over low heat. After cooling and crushing, the mixture is strained and left to clarify. The clear liquid is then thickened under the sun.
• Modern Method: The koruk grapes are washed and juiced using a grape press. The juice is concentrated under vacuum at 65°C until the desired consistency is achieved, then bottled in glass containers.

In the production of the liquid form, aluminum and copper containers are not used; instead, glass or porcelain vessels are preferred for preservation.

Powder Form

In the powdered version, the koruk grapes are dried in clusters. The dried grapes are separated from stems and impurities, then ground using a meat grinder or pounded in a mortar until powdered. The product is stored in glass jars, in a cool, dry place, away from direct sunlight.

Geographical Boundary and Link to Origin

Only koruk grapes grown within the borders of Gaziantep province are used in the production of Gaziantep Koruk Ekşisi. The product’s historical background and established role in the local cuisine form its link with the geographical area. For this reason, all production stages must take place within the boundaries of Gaziantep.

Inspection Process

Inspections are conducted under the coordination of the Gaziantep Metropolitan Municipality by a three-member expert committee consisting of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry and the Gaziantep Union of Chambers of Tradesmen and Craftsmen. Inspections are held at least once a year and may also be conducted in response to complaints or whenever deemed necessary.

Inspection criteria include:

• Ensuring the koruk grapes are cultivated within the geographical boundaries,
• Compliance with production methods,
• Verification of °Brix value for the liquid form,
• Suitability of packaging and storage conditions,
• Proper labeling and use of the term “Gaziantep Koruk Ekşisi” and the designation of origin emblem on the product or its packaging.

Inspection results are reported to the Turkish Patent and Trademark Office, and any non-compliance or corrective measures are communicated to the relevant individuals or institutions.