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.
The most delicious flavoring of breakfasts, salads and meals, green pepper draws attention not only with its unique taste but also with its benefits.
Green pepper, which is rich in vitamins A and C, also contains potassium, thiamine riboflavin, pyridoxine, sodium, magnesium, calcium and iron. 100 grams of green pepper is 40 calories. This value meets approximately 2% of the daily need. Almost 80% of the calories of a hot pepper are carbohydrates. The amount of protein in 100 grams of green pepper is only 2%.
Sivri Pepper is a vegetable belonging to the nightshade family, and most varieties are green when fresh. Pepper varieties, which have sweet or bitter properties, are among the important ingredients that add flavor to the dishes. In addition, some varieties are also used as a garnish or in making tomato paste.
Sivri Pepper is a vegetable rich in vitamins. Different types of peppers, which you can use abundantly in meals, will be very beneficial for your health, although they may burn your mouth from time to time. One of the pepper varieties consumed abundantly on the tables is the sharp pepper. If it is dried or overripe, it starts to turn red. Spicy peppers, which can be hot or sweet, can also be pickled.
The biggest feature of sweet hot peppers is that they give energy. Apart from this, there are many more benefits. The nutritional value of black pepper is;
Contains vitamins A and C, Thiamine riboflavin, pyridoxine, Sodium, Potassium, Iron, Calcium, Magnesium, vitamin B6, Carbohydrate, Vitamin D is available. On the other hand, the calorie amount in 100 grams of green pepper is calculated as 40g. Therefore, it does not gain weight. Even hot peppers help to lose weight.