Paprika Pepper (Capsicum annuum)

Kapya pepper, scientifically known as Capsicum annuum L. cv. Kapya, is a cultivated pepper species belonging to the Solanaceae family. It is recognized by its long, thick-fleshed, conical fruits that turn a bright red color when ripe. It is also referred to as “sauce pepper” or “oil pepper.” Genetically, it is classified within the “conoides” variety of the Capsicum annuum species.

Kapya Pepper (Pixabay)

Origin and Distribution

The native origin of peppers is South America. Kapya pepper is intensively cultivated in Peru, Bolivia, Mexico, Costa Rica, and countries of southern Europe. It was introduced to Türkiye in the mid-16th century through trade with Europeans. Today, this variety is widely grown across many regions of Anatolia, particularly prominent in the Marmara, Aegean, Mediterranean, and Southeastern Anatolia regions.

Bursa Kapya Pepper (Anadolu Agency)

Agricultural and Cultivation Characteristics

Kapya pepper is a warm-climate plant. It is grown as a perennial in tropical regions and as an annual in temperate zones. The optimal growth temperature ranges between 20–30 °C. It prefers well-drained, loamy-clay soils with slightly acidic to neutral pH. The plant is light-demanding and sensitive to low temperatures.

Irrigation and Yield

Drip irrigation is the most suitable method in terms of water use efficiency and fruit quality. Experiments conducted under Tekirdağ conditions showed the highest yield (38.42 t/ha) was achieved with irrigation at 125% of evaporation rate every three days. The yield of Kapya pepper increases proportionally with the amount of irrigation water applied.

Pests and Plant Protection

In Kapya pepper fields, especially during flowering, species of thrips (Thysanoptera) are significant pests. A study conducted in Kahramanmaraş identified the following species:

• Frankliniella occidentalis
• Frankliniella intonsa
• Haplothrips aculeatus (pest)
• Aeolothrips intermedius (predator)

Thrips feed on flower and leaf tissues, causing silvery spots, deformities, and crop losses. Biological control and regular population monitoring are essential for effective management.

Harvest and Storage Characteristics

Kapya pepper is harvested when fruits reach full maturity and a bright red color. Various postharvest treatments have been tested to delay spoilage and extend shelf life after harvest.

Storage Conditions and Applications

• Ideal storage: 7.5 ± 0.5 °C temperature, 90% relative humidity

Applications

Storage for up to 30 days is possible, but a 15-day period yields better quality outcomes.

Nutritional Value and Health Benefits

Kapya pepper is rich in vitamin C (up to 340 mg/100 g), carotenoids (provitamin A), vitamin E, minerals, and polyphenols. It has a high fiber content. Thanks to its antioxidant properties, it strengthens the immune system, supports cardiovascular health, and helps reduce cancer risk.

Uses

Kapya pepper is utilized in a wide range of applications, including:

• Fresh consumption
• Production of paste, roasted products, sauces, and pickles
• Production of crushed or powdered pepper
• Ready-to-eat food and canning industries

It is also widely used in traditional dishes such as lahmacun and çiğ köfte.

Ground Pepper (Pixabay)

Economic and Export Potential

Kapya pepper is an important product both in the domestic market and for export. In particular, “Yenice Pepper” grown in the Yenice district of Çanakkale is exported to European countries and the United States at annual volumes of 12,000–15,000 tons of fresh produce and 15,000–20,000 tons of frozen or canned products.