The molecule that gives the spicy taste to peppers is capsaicin. The two different forms discovered by Christopher Columbus will have different destinies: the strongest form, the one that contains the most capsaicin, will give rise to what we commonly call today “hot peppers” used as spices in many preparations. These will be disseminated thanks to the Portuguese on several continents and especially in Africa and Asia, and obviously throughout the Mediterranean basin. Tahini bread or pita bread would go really well with this delicious dip/spread. You can keep the dip covered in the fridge for 3-4 days. Middle Eastern stores or specialty stores usually carry the red pepper paste. If you can’t find it, there is a recipe for red pepper paste, biber salcasi. […] Turkish varieties of kapya biber are suitable for salads, stews, roasts, grills and sauces, such as ajvar. The benefits of pepper

Acemoğlu food industry established in 1998, had a humble start selling its products in Gaziantep and its surrounding. In the same year, after the significant increase in its capacity, and within challenging time period, Acemoğlu food industry started selling in all over Turkey, and exporting to Europe, USA, Asia, making Öncü products to be proudly exported to more than 20 countries, characterizing itself as the leading company in its field all around the world. Meze Selection: Use Oncu Mild Pepper Paste as a delightful addition to your meze platters, complementing other traditional Turkish appetizers.Find More Informations here: ozlemsturkishtable.com/2010/04/turkish-hot-pepper-paste-biber-salcasi/ […]… delicious flat bread with spicy red pepper paste, biber salcasi, feta cheese and za’atar or zahtar spice blend is a specialty from the Antakya cuisine and brings […] The pepper is made up of 92% water and contains a large amount of mineral salts, including potassium, phosphorus, calcium, iron and magnesium. In addition, its percentage of vitamin C is four times higher than that of citrus fruits, so as to promote the absorption of iron, the development of muscles and the resistance of the organism to infections. Matter (Gourmet) Is Aleppo Pepper that Hot? The Truth about Red Pepper Flakes (Delicious Istanbul) Turksih Hot Pepper Paste – Biber Salcasi (Ozlem’s Turkish […]

Place the cooked peppers in a food processor and process until the mixture is almost a smooth purée (I like the texture of small bits of peppers in it). Return the puréed peppers to the pan. Season with salt and cook over low heat for 20-25 minutes, stirring continuously so the purée doesn’t burn and the juices will have evaporated. The purée will shrink half of its size and turn into a soft paste. Turn the heat off.

Quality and Authenticity from Turkey

While Oncu Mild Pepper Paste originates from Turkey, its distinct taste and versatility have made it a popular ingredient in various cuisines around the world. In Middle Eastern and Mediterranean cuisines, it is known as "Biber Salcasi" and used in dishes such as:

your casserole dish marinate the vegetables with olive oil, chopped tomatoes, red pepper paste (or tomato paste), salt, pepper, oregano and red pepper flakes. Make sure all the vegetables are […] In neighboring countries, such as Serbia and Croatia, the pepper, also widely consumed, is called papar. Patties with Potato, Bulgur, Onion and Parsley – Patatesli, Bulgurlu Kofte | Ozlem's Turkish Table - They give a feeling of satiety and they are very low in calories. Finally, especially with red peppers, there are high levels of carotene and capsaicin: the first substance helps purify the body, while the second has antibacterial, anti-tumor, analgesic and anti-diabetic properties. Stews and Soups: Enhance the depth of flavor in hearty stews and soups by incorporating Oncu Mild Pepper Paste.Spoon the paste into a small sterilized glass jar while still warm, top with olive oil and seal. When cool, keep your prepared paste in the fridge and use within two weeks. Sweet kapya is a medieval variety that is mainly harvested in the fall in Turkey. It weighs about 3 oz. (between 80 and 90 grams) and measures between 6 and 8 inches (15 and 20 cm) long with a cylindrical or flat shape and two marked lobes. Kapya is characterized by fleshy and juicy fruits and there are several varieties. When Christopher Columbus landed in America in 1492, he discovered this fruit. Indeed, today it is called a vegetable, but botanically speaking, it is a fruit. The crushed peppers are dried in the sun for 6 to 8 days, depending on the intensity of the heat, until the mixture develops an intense flavor and a pasty consistency. The biber salçası is then poured into small sterilized glass jars, and, tightly closed, they can be stored for up to 6 months.