Maraş pepper, known for its unique aroma, color, and pungency, is a type of red pepper produced and dried using traditional methods. It is registered as a geographical indication under the designation "Name of Origin" by the Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office).

^{Maraş Pepper on the Branch (AA)}

Product Description and Distinguishing Features

• Maraş pepper is a plant belonging to the capsicum annuum species.
• Appearance: Its fruits are typically conical in shape, thin-fleshed, and suitable for drying. The fruit surface is smooth and even. Ripe fruits are bright red.
• Taste and Aroma: It has a unique pungency and aroma. The degree of pungency may vary according to the region it is grown in and the processing methods.
• Uses: It is used in the production of powder, chili flakes, and isot pepper flakes.
• Nutritional Value: It contains vitamins A, B, and C, as well as organic and inorganic minerals.
• Distinguishing Features: Its thin skin, retention of its unique color and aroma when dried, and ease of processing are among its most important distinguishing features. When dried, it loses approximately 75-80% of its fresh weight.

^{Maraş Pepper Harvest (AA)}

Production Method

• Soil and Climate Requirements: It prefers light soils with good water retention capacity. It does not tolerate salty soils. The climatic conditions of the region play an important role in the quality of Maraş pepper.
• Sowing and Cultivation: It is cultivated from seed or seedlings using traditional methods. Soil preparation, sowing/planting, irrigation (drip irrigation is generally preferred), and fertilization are carried out.
• Harvest: Ripe red fruits begin to be harvested by hand starting from August. Depending on seasonal conditions, 2 or 3 harvests can be made.
• Drying: Harvested peppers are traditionally dried by spreading them in the sun or using modern oven-drying methods. Before drying, their stems are removed, and they are sometimes washed. Sun drying can take 5-12 days.
• Processing: Dried peppers are processed in various mills or machines according to their intended use (flakes or powder). For chili flakes, they are usually chopped to a specific size.
• Final Processing: To the processed pepper, salt may be added to prevent spoilage, and a small amount of vegetable oil (usually olive oil or cottonseed oil) may be added for shine.
• Quality Control: Attention is paid to quality at every stage of its production. Drying and storage conditions are important to prevent the formation of harmful substances like aflatoxin.