Dried Stuffed Pepper / Gaziantep Dried Stuffed Pepper

Dried Stuffed Pepper / Gaziantep Dried Stuffed Pepper is a product obtained by traditionally drying red stuffed peppers, scientifically known as Capsicum annuum L., which are a characteristic element of Gaziantep cuisine. It was officially registered as a geographical indication on 10 May 2021 under Law No. 6769 on Industrial Property and is protected under geographical indication rights. The registration process was carried out by the Gaziantep Chamber of Commerce.

Physical Characteristics and Production Process

This product is produced by threading the stuffed peppers, after removing their stems and seeds, onto cotton threads using needles and drying them under sunlight. The dried peppers are hard, brittle, and have a matte red color. During drying, the peppers are arranged with their open ends facing downward and hung on triangular, legged, wooden racks without touching each other. The drying process takes place during the summer months in Gaziantep, under prevailing winds of 19–28 km/h for approximately 25 days per month, at an average temperature of 30–35 °C. It continues until the moisture content reaches 5%.

Geographical and Climatic Conditions

Gaziantep province is a transitional region between the Mediterranean and Eastern Anatolian climates. Summers are hot and dry, while winters are mild. Temperatures range from -17 °C to 48.8 °C. This climatic structure enables the harvesting of stuffed peppers in July, August, and September and facilitates natural drying under ambient conditions. Additionally, winds originating from the Tibetan Plateau help balance moisture levels and promote uniform drying during the process.

Storage Conditions

Dried pepper strings are stored in dry and cool environments. Under conditions of maximum relative humidity of 50–55% and a temperature of 15–18 °C, the product can be preserved without deterioration for up to one year.

Monitoring and Protection

Monitoring to ensure the protection of the product under geographical indication status and compliance with established standards is coordinated by the Gaziantep Chamber of Commerce. The monitoring body consists of representatives from the Gaziantep Gastronomy and Tourism Association, the Department of Gastronomy and Culinary Arts at the Faculty of Fine Arts of Gaziantep University, the Oğuzeli Municipality, and the Oğuzeli Chamber of Agriculture. During inspections, criteria such as whether the raw material was grown in Gaziantep, whether the drying process was carried out within the region, the appropriateness of the production method, the physical properties of the product, and the correct use of the geographical indication label and emblem are evaluated. Inspections are conducted at least once per year and may be carried out at any time in response to complaints.

Usage Format

The product bears the designation “Antep Dried Stuffed Pepper” or “Gaziantep Dried Stuffed Pepper” along with the geographical indication emblem, either directly on the product or on its packaging. In cases where the designation and emblem cannot be applied to the packaging, they must be displayed in a clearly visible location within the production facility.