Kayseri Cırgalan Pepper is a variety of red pepper cultivated in Cırgalan Neighborhood, located in the Kocasinan district of Kayseri province, Türkiye. It is a local population type of pepper that is dried and ground into powder form. The product was registered as a designation of origin on October 6, 2020, and placed under geographical indication protection within the scope of Industrial Property Law No. 6769. The registration application was submitted by the Kocasinan Municipality.

Morphological Characteristics

Cırgalan pepper belongs to the Capsicum annuum species and grows to a height of 40–50 cm. Each plant yields an average of 30–50 fruits. The peppers are 8–12 cm in length, four-lobed, and moderately hot. The flesh thickness ranges between 1.5–2 mm. The fruits are green during the early ripening stage and turn a bright red color when fully ripe. Once dried and ground, the pepper takes on a brick-red hue.

In 100 grams of powdered Cırgalan pepper, the Scoville rating ranges from 275 to 310, and the oil content varies between 9% and 12%.

Cultivation Conditions

This pepper is grown in slightly alkaline, low-salt, and low-lime soils that are rich in phosphorus and potassium. The optimal temperature range for cultivation is 18–30 °C, and the ideal humidity level is 50–70%. Sowing takes place between late March and mid-April, using seeds obtained exclusively from the previous harvest.

Harvesting and Processing Stages

The harvest is carried out in three stages:

• First Harvest (Kırım Harvest): Conducted in early August, involving only fully ripened fruits. Drying lasts 3–5 days.
• Second Harvest: Takes place in late August as the unripe peppers from the first harvest turn red. Drying lasts 5–7 days.
• Third Harvest (Bozum): Occurs in mid-September when the last fruits on the plants mature. Drying lasts 7–10 days.

Harvesting is performed manually by farmers wearing cloth aprons. The collected peppers are spread on canvas sheets and left to soften. The stems and frames are removed, and the peppers are divided into four pieces in a process known as porçalama, then dried again. Once dried, the peppers are crushed using cylindrical stones called loğ. The crushed mixture is sieved through 1–1.5 mm screens to separate the white veins, which helps reduce pungency. The remaining husks are ground in mills into a fine powder. Approximately 10 kg of powdered pepper is obtained from 100 kg of red pepper husks. The product is packed first in plastic bags, then in cloth sacks (5, 10, 25, or 50 kg), and stored in dark, dry environments.

Inspection and Protection

The production and marketing processes of Kayseri Cırgalan Pepper are overseen by a five-member inspection board consisting of representatives from Kocasinan Municipality, Kayseri Chamber of Commerce, Erciyes University Faculty of Agriculture, Kocasinan District Directorate of Agriculture and Forestry, and Cırgalan Neighborhood Headship. Inspections cover seed selection, production, drying, packaging, and storage conditions. Additional inspections may be conducted upon complaint or ex officio. If noncompliance is detected, the producer is given 10 days to make corrections; failure to do so results in legal action.