Maras Pepper

The Maras Pepper, also known as Marash Pepper or Maras Biberi, is a mild-to-medium heat cultivar of Capsicum annuum originating from the Kahramanmaraş province in southeastern Turkey. It is prized for its bright red color, complex fruity-earthy flavor, and traditional use as dried flakes in Turkish and Middle Eastern cuisine.

Maras Pepper produces conical, thin-fleshed fruits with smooth skin that ripen to a bright red color. The peppers are hand-harvested when fully mature and traditionally sun-dried before being processed into flakes or powder. This cultivar is protected by a geographical indication in Turkey due to the unique terroir of the Kahramanmaraş region, which imparts distinctive aroma and pungency. The flavor is complex, featuring fruity acidity, musty earth notes, subtle sweetness, and a warm roasted tomato-like quality with a slow-building mild to medium heat. In cooking, it is commonly mixed with olive oil, lemon juice, and salt to season grilled meats, kebabs, lamb, chicken, goat, and vegetables. It also enhances salads, dips, stews, pasta, rice, and lahmacun. Closely related to the Aleppo pepper but distinct in its brighter, more acidic profile, Maras Pepper is a versatile staple in Middle Eastern cuisine. Nutritionally, it provides vitamins A, B, and C along with various minerals. Plants thrive in full sun with well-drained, non-saline soil and moderate watering, reaching maturity in approximately 70-90 days.