Maraş Sumac Souring Liquid

Maraş Sumak Vinegar Extract is a natural product in liquid form, characterized by its thick consistency and distinctive sour taste, obtained through traditional methods from the fruits of the sumac plant (Rhus coriaria L.), which grows naturally in the Kahramanmaraş region. It is primarily used as a flavoring and taste-enhancing ingredient and has been officially registered as a “geographical indication” by the Turkish Patent and Trademark Office. A geographical indication is a type of geographical mark granted when the production, processing, and all other stages of a product occur within a defined geographical area, and the product’s distinctive qualities are inherently linked to this geographical origin.

Definition and Distinctive Characteristics

Maraş Sumak Vinegar Extract is a liquid extract that possesses antimicrobial properties due to the tannins, volatile oils, and organic acids contained in sumac fruits. It is used in Kahramanmaraş cuisine to enhance the flavor of dishes, soups, and especially salads. Key chemical and physical characteristics of the product include:

• Dissolvable Dry Matter Content in Water: 50.14% – 70.16%
• Total Acidity: 4.44% – 6.87%
• pH Value: 0.72 – 1.85
• Viscosity: 37 – 105 cp

The production of Maraş Sumak Vinegar Extract is a culturally significant process requiring the knowledge and expertise of local artisans.

Production Method

The traditional production of Maraş Sumak Vinegar Extract involves the following steps:

1. Harvesting and Sorting: Mature sumac fruit clusters are harvested and the sumac fruits are separated from the clusters.
2. Extraction (First Stage): Water is added to the sumac fruits and stirred for five minutes. The fruits are then strained and pressed to separate the aqueous portion.
3. Repeated Extraction: The previous stirring, straining, and pressing steps are repeated four times to minimize residual acid content in the pomace.
4. Resting: The obtained aqueous extract is allowed to rest for 7 to 8 hours to enable sedimentation.
5. Decantation: The clear upper liquid layer is carefully separated from the sediment.
6. Concentration (Under Sunlight): The rested aqueous extract is placed in wide containers and exposed to sunlight for 3 to 6 days to increase its consistency.
7. Filtration and Bottling: The concentrated sumac vinegar extract is filtered and filled into glass bottles.
8. Final Concentration: The bottles or jars are left in the sun for an additional 4 to 6 hours to achieve their final consistency.
9. Labeling and Storage: The products are labeled and stored in a cool environment.

Geographical Origin and Boundaries

The geographical boundary of Maraş Sumak Vinegar Extract is defined as Kahramanmaraş Province. This means that the sumac plants used in production must be sourced within the boundaries of Kahramanmaraş Province, and all production processes must be carried out within this geographical area using traditional methods.

Registration Process and Details

An application for the geographical indication registration of Maraş Sumak Vinegar Extract was submitted by the Kahramanmaraş Metropolitan Municipality. The application, numbered C2016/083, was filed on 19 September 2016. Following the evaluation process, the product was officially registered as a “geographical indication” on 13 April 2018 under registration number 343. The registrant’s address is recorded as 25 Azerbaycan Bulvarı, İsmetpaşa Mahallesi, Kahramanmaraş.

Protection and Usage Principles

The use of the geographical indication “Maraş Sumak Vinegar Extract” (or any designation indicating that the product is from Kahramanmaraş, as stated in the registration document) and the geographical indication emblem is subject to specific rules. These marks must appear on the product itself or its packaging; if this is not feasible, they must be displayed in a location within the production facility where consumers can easily see them.