Aci Sivri

Aci Sivri is a traditional Turkish heirloom pepper cultivated for centuries across Anatolia and the Balkans; its name translates to 'Hot Pointed'. Heat varies significantly by growing conditions, some pods delivering a sharp cayenne-like burn, concentrated in the placenta and tip. Traditionally eaten green for milder flavor or red for full heat.

Culinary uses

Fresh in Turkish salads and meze; dried and ground into pul biber; pickled whole or sliced; roasted with olive oil and garlic; powdered for spice blends and marinades.