Marash Chili from Whole Spice Co.
Regular price
$9.95
Sale
Turkish cuisine is still largely unexplored here in the US, but if you want a taste of Türkiye, this chile simple cannot be left out. As central to Turkish cooking as black pepper is stateside, Marash is one of the standard seasonings for everything from meat dishes like kofte and kebabs, egg dishes like menemen (a sort of frittata), and even rice pilaf. The oily quality of these chiles is their hallmark—there is a delightful moistness to the ground chile that carries the heat perfectly.
The Marash chile comes from the town of the same name in Southeastern Turkey. The whole red chiles are dried on large tarps until they're shriveled, but not crispy—unlike Latin American dried chiles. The flavor of the Marash is hot and sweet, with a surprising acidity. Sprinkle a bit into or on top of egg dishes. Season ground lamb for meatballs or kebabs. We love a bit to season a soup before it goes to the table. We recently read about a restaurant doing a salad with avocado, grapefruit, spring onions and a sprinkle of Marash pepper.
For more Turkish heat, try Urfa Pepper.
Featured in these recipes:
More Info
- Producer
- Whole Spice Company
- Country
- Turkey
- Region
- Marash, Kahramanmaraş Province
- Size
- 2.5 ounces
I keep lots of different peppers around to use alone and in different combinations. These two are the most unusual ones. I've used them in Middle Eastern food, but my favorite is to use these and good black pepper liberally before sautÃ:copyright:ing swordfish steaks. Some of the color bleeds out of the pepper flakes and looks great in sauces and reductions. I hope these remain available for a long time.
Love peppers! These were new to me, so had to try them. Both are great, I use them in all kinds of non-traditional ways because they are so tasty and really fresh. I really like the fact that they have little or no seeds, so they are beautiful as a garnish as well as delicious, and as they description says - not too hot.