Maras Pepper

(TURKISH PUL BIBBER)

Named after Marash a small town Native to Southeastern Turkey

HEAT SCALE -4-6 out of 10

SCOVILLE UNIT :10.000

Freshly riped bright red Marash peppers are dried to the deeper hue of the fully dried deep red peppers, ground to the desired flakes which melds both the skins and seeds into the fruity heat while processed with a little oil or salt to have a medium-strong heat and fruity heat while the taste is slightly acidic with hints of deep earthy flavors

Uses: The marash flavored oil, ( where Marash is mixed with olive oil, lemon juice and salt) used to season chicken, lamb, goat, meatballs, kofte, egg dishes and vegetables. Its moderate heat enriches savory fish stews, rice pilafs, pasta, salad greens, simmered beans and lentils.