Turkish peppers can imbue a dish with lively heat and fruity, sun-dried flavors that may also taste of earth or woodsmoke. From front to back, maras, urfa and Aleppo chilies, traditionally grown in Turkey.
Those allergic to peppers may also be sensitive to other capsicum foods such as hot/spicy peppers, pimiento, cayenne pepper, and spice mixes and sauces (such as spaghetti sauce, Tabasco and other spicy sauces) made with capsicum peppers and/or their seeds.
The most common capsicum pepper served in Turkish restaurants is sivri biber, the long, light green pepper, usually spicy-hot, which—grilled—appears on nearly every plate of roast or grilled meat, especially lamb.
It is one of the most popular peppers used in Turkish cuisine. It is also used widespread through the Balkans and Eastern Europe with many other Turkish spices. The pepper look like a long Cayenne growing from 5 to 9 inches long. The Aci Sivri peppers are wrinkly and twisted in appearance. They have a slight sweetness beneath their pungency and heat can range from mild to a very hot cayenne heat. The Aci Sivri Chile plants can produce over 50 chile per plant and thrive in cooler regions with shorter growing seasons. The Aci Sivri chile plants can grow up to 3 feet tall.