Why Azizem’s Classic Collection Is Vegan

One of the most common questions people ask about Cyprus Delight is whether it contains gelatine. It is an understandable question. Many soft sweets, jellies, and chewy confectionery products rely on gelatine to create their texture. Gelatine is usually derived from animal collagen, which means it is not suitable for vegans or vegetarians.

Azizem’s Classic Collection is different.

Our Classic Collection is made using starch as the thickening agent, not gelatine. This is one of the reasons traditional lokum, also known as Cyprus Delight or Turkish delight, has such a distinctive texture. It is soft, delicate, smooth, and gently chewy, but it does not need animal derived gelatine to achieve that consistency.

Starch gives Cyprus Delight its signature body. When carefully cooked with sugar and water, it creates the tender, slightly elastic texture that has made lokum loved for generations. The result is a sweet that feels indulgent, traditional, and satisfying, while remaining suitable for those who follow a vegan diet.

This matters because vegan sweets should not feel like a compromise. They should not taste like an alternative version of something better. Our Classic Collection is not vegan because we changed the recipe to follow a trend. It is vegan because the traditional method already allows it to be made without gelatine.

For us, that is part of the beauty of Cyprus Delight. It is simple, elegant, and rooted in craft. The texture comes from patience, technique, and the careful use of starch, rather than animal based gelling agents.

So, when you choose Azizem’s Classic Collection, you are choosing a sweet that is suitable for vegans, but also deeply connected to the traditional character of lokum. No gelatine. No unnecessary animal derived thickener. Just beautifully made Cyprus Delight, crafted with care.

As always, we recommend checking the individual product information for allergens and specific ingredients, especially where nuts or other allergens are present. But when it comes to the soft, classic texture of our Cyprus Delight, the answer is simple: we use starch, not gelatine.