Pastourmas is a typical cured meat in Eastern cuisine which is produced in the regions of Greece close to Turkey (Thrace, the Northern Aegean Islands, and Dodecanese). It is made with corned beef (in the Dodecanese with goat; originally with camel meat) and covered with a layer of spices, cumin, paprika, pimento. Pastourmas owes its distinct taste to the main spice called tsimeni or trigonella in Greek. The highest quality Pastourmas always follows the natural maturing process; air dried for 25 days, 7 days left to sit and then hung in a bright place (but never in high temperature ovens).