Antep Pepper Paste

Antep Biber Salçası is a concentrated paste made from peppers grown in the fertile soils of Gaziantep, dried in the sun using traditional methods. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office.

Antep Biber Salçası (AA)

Product Description and Distinctive Characteristics

Antep Biber Salçası is typically produced from a blend of kapya (red stuffing) peppers and hot peppers. It is available in both spicy and sweet varieties. The fleshy and large structure of the peppers directly influences the paste’s texture and flavor.

Appearance: Deep red in color, with a glossy surface and thick consistency. It holds its shape without breaking when handled.

Taste and Aroma: Features an intense pepper aroma with a subtle smoky note and a distinctive flavor profile resulting from sun-drying. It comes in two main varieties: spicy and sweet.

Usage: Used to enhance flavor and color in dishes. Also consumed as a breakfast spread.

Nutritional Value: Contains vitamins A and C, dietary fiber, antioxidants, and natural minerals.

Distinctive Features: The most distinctive feature of Antep Biber Salçası is that the peppers used in its production are unique to Gaziantep and the paste is dried entirely under sunlight.

This method ensures natural preservation while maintaining the paste’s color and flavor. No additives are included in its composition.

Antep Biber Salçası (AA)

Production Method

1. Harvested red peppers are transported to the factory.

2. Pepper cracking: Red peppers are fed onto a moving conveyor belt and dropped between two high-speed rotating cylinders made of stainless steel, causing them to crack open.

3. Washing: The cracked peppers are fed into a rotating drum washer filled with pressurized water. During washing, seeds, stems, and impurities are separated.

4. Sorting: Washed peppers are spread onto a long, wide sorting conveyor belt where workers manually remove stems, impurities, and leaves.

5. Crushers and pulp tank: The sorted peppers are passed through crushers with 6–8 mm openings to produce a pulpy pepper mash known as “şıra.”

6. Pre-heating: The pepper mash undergoes thermal treatment at 85°C for 1–2 minutes to reduce microbial load.

7. First and second stage evaporation: The pre-heated pepper mash is transferred to double-walled vacuum evaporators known as “bull” evaporators. It is concentrated in two stages until the dry matter content reaches 30° Brix. Rock salt is then added. If needed, lemon or citron juice or their concentrates may be added to adjust acidity.

8. Pasteurization: The pepper paste, now at the desired Brix level, is passed through a tubular pasteurizer to reduce microbial load in accordance with the Turkish Food Codex Microbiological Criteria Regulation.

9. Filling and Packaging: The pasteurized pepper paste is filled into heat-resistant, food-grade containers suitable for hot filling, according to the required weight. The containers are then sealed and packaged.

10. Storage: Packaged Antep Biber Salçası / Gaziantep Biber Salçası is stored in cool, light-protected warehouses.

Antep Biber Salçası (AA)

Geographical Boundary and Oversight

The entire production process of Antep Biber Salçası must take place within the boundaries of Gaziantep Province. The quality of the paste is directly linked to the use of region-specific peppers and the application of traditional production techniques.

Production supported by the Gaziantep Metropolitan Municipality is encouraged through women producer cooperatives and rural development projects. Monitoring and quality control are carried out at regular intervals by local authorities and relevant institutions.