Maraş Sumac Sour Ash

Maraş Sumak Ekşi Külü is a spice variety unique to the Kahramanmaraş region, produced by traditionally processing and grinding sumac fruits and adding a specified proportion of salt, known for its distinctive color and flavor.

Product Profile and Geographical Indication Type

Maraş Sumak Ekşi Külü belongs to the spice product group and is categorized under flavoring agents for food, sauces, and salt. It has been registered as a “name of origin” following an evaluation by the Turkish Patent and Trademark Office. A name of origin is a type of geographical indication used when all stages of production, processing, and preparation of a product occur within a defined geographical area, and the product’s distinctive characteristics are attributable to this geographical origin. This registration certifies that the unique qualities of Maraş Sumak Ekşi Külü are inseparably linked to the natural and human factors of the Kahramanmaraş region.

Sumac Fruit (TRT News)

Definition and Distinctive Characteristics

Maraş Sumak Ekşi Külü is a spice produced in Kahramanmaraş Province by crushing sumac fruits into powder and adding table salt at a maximum weight proportion of 6%. It is marketed in three forms: powder, coarse, and leaf. These forms are classified by passing through sieves with diameters of 1.5 mm, 2.25 mm, and 2.75–3.00 mm respectively.

The physical and chemical properties of Maraş Sumak Ekşi Külü:

Production Method

In the production of Maraş Sumak Ekşi Külü, sumac plants grown within the defined geographical boundary are preferred. The production process consists of the following steps:

1. Raw Material Preparation: The harvested sumac plants are washed for 2–3 minutes to remove dust, stems are removed, and the fruits are dried in the shade for 3–4 days. The dried sumac berries are then sieved to separate dust and small stems.
2. Grinding (First Stage): Sumac fruits are ground using a stone mill or grinding machine.
3. Sieving and Separation: The ground sumac fruits are sieved using food-grade wooden sieves to separate seeds and seed husks (leaves).
4. Grinding (Second Stage): The separated seed husks (leaves) and seeds are ground again in the mill.
5. Classification and Blending: The ground sumac seeds are passed through sieves of 1.5 mm, 2.25 mm, and 2.75 mm diameters to classify them by size and blended with sumac seed husks. The blending ratios for each form are as follows:
6. 1. Leaf Sumak: 80% sumac seed husk + 20% sumac seed
   2. Coarse Sumak: 65% sumac seed husk + 35% sumac seed
   3. Powder Sumak: 50% sumac seed husk + 50% sumac seed
6. Salting and Packaging: Table salt, not exceeding 6% by weight, is added to the mixtures and thoroughly blended. The prepared Maraş Sumak Ekşi Külü is packed in glass jars or vacuum-sealed containers.
7. Storage: It is stored in a cool, dry place away from direct sunlight.

Geographical Origin and Boundaries

The geographical boundary for Maraş Sumak Ekşi Külü encompasses the entire territory of Kahramanmaraş Province. This means that the sumac plants used in its production must be sourced within these boundaries, and all production stages must occur within this geographical area. The product’s distinctive characteristics are directly linked to the region’s climate conditions, soil structure, and traditional production knowledge.

Registration Process and Details

A formal application for the geographical indication of Maraş Sumak Ekşi Külü was submitted by the Kahramanmaraş Metropolitan Municipality. The application, registered under number C2021/000462, was submitted to the Turkish Patent and Trademark Office on 3 November 2021. Following evaluation by the Office, the product was registered as a name of origin on 12 June 2024 under registration number 1600. The official address of the registrant is recorded as İsmetpaşa Neighborhood, Azerbaijan Boulevard No: 25, Dulkadiroğlu, 46100 Kahramanmaraş.

Protection and Usage Principles

The geographical indication registration imposes specific standards for the use of the term “Maraş Sumak Ekşi Külü” and its name of origin emblem. These marks must be clearly visible on the product itself or its packaging. If the product’s structure or packaging does not allow for direct display, the marks must be exhibited within the business in a manner that ensures easy visibility and access for consumers. These regulations aim to preserve the product’s authenticity, prevent imitation, and provide consumers with accurate information.