Organic carob molasses has been produced in Turkey from Mediterranean-grown carob (Ceratonia siliqua) for centuries — long before it entered international health food markets. Arifoğlu sources the carob from certified organic groves across Turkey's Mediterranean and Aegean coastal regions, where the tree grows natively and the fruit reaches its highest natural sugar concentration.

The production method is what separates this version from generic carob products: the fruit is cold-pressed to extract the must, which is then concentrated in a vacuum system at controlled temperatures — not cooked at high heat. This approach preserves the natural characteristics of the carob rather than reducing them through heat. The result is a thick, dark brown molasses with a rich, earthy sweetness and a depth that most carob products processed at higher temperatures do not achieve.

It spreads easily and dissolves well in warm water or milk. In Turkish households, harnup pekmezi has long been stirred into a morning drink or used in place of honey on bread. The 500g jar is a generous quantity for regular daily use.