Kayseri Cırgalan Pepper

Kayseri Cırgalan Pepper is a red pepper variety cultivated in the Cırgalan Neighborhood of the Kocasinan District in Kayseri Province, Türkiye. It is characterized by its local population traits and is dried and ground into powder. It was officially registered under its place of origin on 6 October 2020 and is protected as a geographical indication under Law No. 6769 on Industrial Property. The registration application was submitted by the Kocasinan Municipality.

Cırgalan pepper belongs to the species Capsicum annuum and reaches a plant height of 40–50 cm. Each plant yields an average of 30–50 fruits. The fruits are 8–12 cm long, four-lobed, and of medium pungency. The flesh thickness ranges between 1.5–2 mm. Initially green during the first ripening stage, the fruits turn a bright red at harvest. When dried and ground, they acquire a brick-dust color.

In 100 grams of ground Cırgalan pepper, the Scoville value ranges from 275–310 and the oil content is between 9–12%.

This pepper is cultivated in slightly alkaline, low-salt, low-lime soils rich in phosphorus and potassium. The optimal temperature range is 18–30 °C and the ideal humidity level is 50–70%. Sowing is carried out between late March and mid-April, using only seeds harvested from the previous crop.

Harvesting is conducted in three stages:

1. First Harvest (Kırım Harvest): Conducted at the beginning of August, only fully ripe fruits are collected. Drying lasts 3–5 days.
2. Second Harvest: Carried out toward the end of August, consisting of fruits that ripened after the first harvest. Drying lasts 5–7 days.
3. Third Harvest (Bozum): Conducted in mid-September, collecting the last fruits remaining on the plants. Drying lasts 7–10 days.

Harvesting is performed manually by farmers wearing cloth aprons. The collected peppers are spread on cotton cloths to soften. Subsequently, the stems and calyces are removed. The peppers are then divided into four parts through a process called “porçalama” and dried again. Once dried, the peppers are crushed using cylindrical stones known as “loğ,” then passed through sieves with a mesh size of 1–1.5 mm to separate them from their white veins, which reduces pungency. The remaining husks are ground in a mill to produce powder. Approximately 10 kg of pepper powder is obtained from 100 kg of red pepper husks. The final product is stored in nylon bags, then transferred to cloth bags (5, 10, 25 or 50 kg) and kept in dark, dry environments.

The production and marketing processes of Kayseri Cırgalan pepper are monitored by a five-member oversight body composed of representatives from the Kocasinan Municipality, Kayseri Chamber of Commerce, Erciyes University Faculty of Agriculture, Kocasinan District Directorate of Agriculture and Forestry, and the Cırgalan Neighborhood Headman. Monitoring covers seed selection, production, drying, packaging, and storage conditions. Inspections may be conducted upon complaint or proactively. If non-compliance is detected, producers are granted a 10-day period to correct the issue; if no corrective action is taken within this period, legal proceedings are initiated.