Hatay Pepper Paste

Hatay pepper paste is a traditional paste made from red peppers of the Capsicum annuum L. cv. kapya variety grown in Hatay province, after they are sorted, washed, deseeded, and dried under the sun, with the addition of salt and/or citric acid. The kapya peppers used are thick-fleshed, large, and dark red in color. The resulting product is distinguished by its dense consistency, deep color, and unique aromatic profile.

Distinguishing Characteristics

The distinctive features of Hatay pepper paste arise from the thick-fleshed structure of the kapya pepper, with fruit flesh thickness ranging between 2.5–3 mm, and the dense consistency and aroma developed through sun-drying. The product contains 40.7–55.2% dry matter, 36.0–47.4° Brix, and 4.0–5.1% protein. The peppers are dried during the period known as “biber sıcakları” (late August to early September), which reduces the risk of mold growth and enhances color darkening and aroma development. These natural conditions are unique to Hatay province and directly influence the product’s quality.

Production Method

The production of Hatay pepper paste is carried out using traditional methods in compliance with hygiene standards. First, the kapya peppers are washed with clean water to remove foreign matter. They are then cut lengthwise to remove the seed cavities; if spicy peppers are used, they are divided into three parts and the veins are also cleaned. The prepared peppers are spread on cloths or mats and dried under the sun for 2–3 days. During this process, enzymatic activity causes the peppers to darken in color and develop their aroma; the peppers are regularly turned throughout drying. Once dried, the peppers are ground into small pieces using mincers or crushers. Salt, at a rate of 2.0–2.8%, and citric acid if necessary, are added to the pepper mixture. The mixture is then heated in tubular pasteurizers to ensure microbiological safety. The pasteurized product is filled hot into appropriate containers according to weight, sealed, and packaged. Finally, the packaged paste is stored at room temperature, away from direct sunlight, for up to one year.

Geographical Indication Registration

On 4 November 2024, Hatay pepper paste was registered by the Turkish Patent and Trademark Office as a geographical indication. Its registration number is 1656. The protection start date is 16 December 2020. Hatay pepper paste, classified under the product group “paste / processed and unprocessed fruits, vegetables and mushrooms,” has a geographical production boundary limited exclusively to Hatay province.

Usage and Labeling

Hatay pepper paste may be placed on the market either in packaged form or for direct consumption. The packaging or display surface must bear the designation “Hatay Pepper Paste” along with the registered geographical indication mark and logo. In cases where packaging is not feasible, these marks must be displayed at the production facility in a manner visible to consumers.

Inspection and Protection

The inspection process is coordinated by the Antakya Chamber of Commerce and Industry. An inspection board composed of representatives from the Hatay Directorate of Agriculture and Forestry, the Faculty of Agriculture, Department of Food Engineering at Hatay Mustafa Kemal University, and the Antakya Chamber of Commerce and Industry conducts inspections at least once per year. Inspections verify the suitability of the peppers, adherence to the production method, and correct use of the logo and geographical indication mark. Chemical analyses may be carried out when necessary in public or private laboratories. Appropriate measures are taken in cases of non-compliance. The registering authority holds the authority to manage legal protection procedures.