Carob Pekmez , 13.4oz - 380g

What is Carob Pekmez?

Carob is a kind of fruit of the legume family. It is a thin fruit of the carob tree. The carob pekmez is the water of the boiled fruit and is as healthy and sweet as honey. It is used for sweeting other food dishes in the culture of Turkish cuisine and for making soem food texture. You can also offer it as a present for your lovers because it has a good quality and considered as a health source.
 

When was Carob Pekmez discovered?

The carob pekmez is made in the arid lands of Anatolia since the 11^th century. It was used in the Turkish cuisine culture for sweeting other kinds of dishes and still prefered today instead of sugar. Besides it is used as a syrup for healing in the Ottoman Empire in the palace and by people. Throughout history, it is used as an elixir of health.

Where is the birthplace of Carob pekmez?

Carob grows in Bayramiç region of  Çanakkale, Datça, Kaş region of Antalya, Mersin, the plant ecology of Silifke neighbourhood on 600-700 hights and 1500 km alongside the beach.

How does it taste and what are its benefits?

The texture of the carob pekmez is hard. Its taste is strong and sourish. It is very rich in ingredients. It is a cure of lots of illnesses. It is consumed daily due to its nutritional values. The most known feature of the plant is that it grows with no help of mankind. Therefore, it has none of any fertilizers on it. The fruit has a bright red colour and circular shape. The inside surface is stringy, boned, hairy and has so many seeds inside it. This fruit is grown and dried to be made a marmalade in autumn.

What does determine the quality of the carob pekmez?

We pick the fruit from carob trees. It is a legend of its quality and taste that is made in an organic way. The carob pekmez does not contain any kind of preservative and additive substances. Its life is long so its economic life lengthen to 30-40 years.

Where is Carob pekmez made?

Centuries before, the Turkish farmers were working to preserve foods for the long term so they started to make this pekmez and the pekmez still contributes to the current business market. On these days, the fruit of the carob tree are picked by the local producers. All the steps of picking, storing, drying, and producing are made under perfect hygiene conditions. The pekmez is completely natural and organic. The pureness and the naturalness of the pekmez come from the traditional ways of production.

How is carob pekmez made?

The carob fruit grow and take a dark brown color in August. We pick the fruit in December a day before cooking them. We wash and crush them the next day. Then, we put them in a covered bowl filled with water for 3 days, in order to make it smooth. After that, we stain them in a sieve twice. As a result, we get a liquid in brown color. We boil the liquid by stirring it at medium heat for 3-4 hours. And the taste of the fruit will be changed when its original sugar is cooked.

What are the production steps of the Carob pekmez?

We do control the quality of the carob fruit in our production sections after taking it from the farmers. It is produced by the most technologically modern equipments. We slice up the fruit, press them, and dehydrate them. We heat the liquid, and make it non-acid. We strain it, boil it in steel machines to make it stiff. After that, we analyze it before packing. We do not use any plastic materials during the production process.

What are the shelf life and the storage conditions of Carob Pekmez?

The shelf life of carob pekmez is two years as long as you keep in a dry place away from the direct sunlight.

How is Pekmez packed? 

We pack the product in a plastic bottle then we put it in a metal box.