Maraş Pepper

Maraş pepper is a variety of pepper produced and dried using traditional methods, known for its distinctive aroma, color and pungency. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office.

On its branch: Maraş Pepper (AA)

• Maraş pepper is a variety of Capsicum annuum.
• Appearance: The fruits are typically conical in shape, thin-fleshed and suitable for drying. The fruit surface is smooth and even. Mature fruits are bright red in color.
• Taste and Aroma: It has a unique pungency and aroma. The level of pungency may vary depending on the growing region and processing methods.
• Uses: It is used in the production of powder, flake and flake isot pepper.
• Nutritional Value: It contains vitamins A, B and C as well as organic and inorganic minerals.
• Distinctive Features: Its thin skin, ability to retain its original color and aroma after drying, and ease of processing are its most important distinguishing characteristics. When dried, it loses approximately 75 to 80 percent of its fresh weight.

Maraş Pepper Harvest (AA)

• Soil and Climate Requirements: It prefers well-drained, non-heavy soils. It does not tolerate saline soils. The climatic conditions of the region play a significant role in determining the quality of Maraş pepper.
• Sowing and Cultivation: It is traditionally grown from seed or seedlings. Soil preparation, sowing/transplanting, irrigation (drip irrigation is generally preferred) and fertilization are carried out.
• Harvesting: Mature red fruits are hand-harvested starting in August. Depending on seasonal conditions, two or three harvests may be conducted.
• Drying: Harvested peppers are traditionally dried in the sun or using modern oven methods. Before drying, stems are removed and sometimes the peppers are washed. Sun drying can take 5 to 12 days.
• Processing: Dried peppers are processed in various mills or machines according to their intended use (flake or powder). For flake pepper, they are typically cut to a specific size.
• Final Processing: To prevent spoilage and enhance gloss, a small amount of vegetable oil (usually olive oil or cottonseed oil) may be added to the processed pepper.
• Quality Control: Quality is monitored at every stage of production. Proper drying and storage conditions are essential to prevent the formation of harmful substances such as aflatoxin.