Turkish delight, which is an important part of the palace cuisine in the Ottoman period, has hundreds of years of history. Turkish delight was initially is known as comforting the throat , and it was called 'comfortable delight'. Now it's called Turkish 'lokum'. In the 17th century it had its most popular time. In the 18th century, travelers took the delight to Europe and introduced it as ‘Turkish Delight’. Turkish delight has also gained popularity around here. Mass production in the Ottoman Empire began in 1777. It was originally produced by mixing honey with fruit syrup and flour. With the invention of starch and refined sugar, taste changes have survived to the present day. Turkish delight is made with citric acid, sugar, starch, food coloring and aroma. The sugar is boiled until it is completely dissolved in water. Citric acid and starch are allowed to dissolve in separate containers. Citric acid and starch are then mixed with sugar water. This is boiled for a while. When the spoon is immersed in the mixture, it is checked whether it has a sticky consistency or not. Finally, it is shaped and packaged on a hard surface. There are many types of Turkish delights that vary depending on the type of production, production place and taste. Some of these are; bird delight, hazelnut delight, walnut delight, double roasted delight, pistachio delight, coconut delight, creamy delight, fruit mini delight, lemon delight, mint delight, pomegranate delight, caramel pistachio delight Turkish delight, saffron pomegranate pistachio delight, atom marshmallow, rose leaf pomegranate pistachio delight, chocolate delight. Although nutritional values vary according to the material used, average values are found. 100 grams of Turkish delight: 89.28 g carbohydrates, 0.12 g protein, 0.19 g fat, 0 g fiber, 0 mg cholesterol, 19 mg potassium, 5 mg calcium, 0.1 mg iron is available. Turkish delight is a natural and healthy source of nutrients and has many benefits. For example, protein foods are burned in the body after use and as a result, waste substances such as urea, uric acid and creatinine are released. Since plain / vanilla delight is a source of carbohydrate, it is recommended to be consumed continuously by kidney patients. In addition, it is known that local delight is still wrapped in wound and boil for therapeutic purposes. Turkish Delight is served in handkerchief; sugary, medium and simple Turkish coffee is also served by absorbing throughout the coffee. You can order a variety of Buy Turkish delight, which is produced with completely natural foods, at very reasonable prices.