Kayseri Çemeni is a product specific to the Kayseri province, and its main components include fenugreek (çemen otu), sweet and hot powdered red pepper, black pepper, allspice, coriander, cumin, red pepper flakes (pul biber), ginger, garlic, salt, and water. This çemen, in which garlic and hot flavors are dominant, has a thick consistency and a lumpy/gritty (pütürlü) structure. It can be produced by both traditional and industrial methods.

^{Kayseri Çemeni (Kültür Portalı)}

Production Methods

Traditional Production

Kayseri Çemeni is prepared by mixing the components until they become a homogeneous mixture. It is packaged using the modified atmosphere packaging (MAP) method and stored for one month at 0-4°C.

Industrial Production

This product, produced using çemen mixing machines (çemen karma makineleri), is packaged by being poured into suitable containers with filling machines and can also be stored for six months at 0-4°C.

Historical and Cultural Context

This product, known as "çaman" among the people in Kayseri in the past, holds an important place in Kayseri's culinary culture and economy. Traditions in the region show that the expression "çaman karmak" (to mix çaman) is common. The product is consumed on or between bread or bakery products, which reinforces its reputation bond (ün bağını pekiştirir) with the geographical region.

Geographical Indication Use

Logos bearing the "Kayseri Çemeni" phrase and designation of origin (mahreç işareti) emblems are placed on the product packaging or are kept visible at the business.