Antep Pepper Paste

Antep Biber Salçası is a concentrated paste made from peppers grown in the fertile soils of Gaziantep, processed using traditional methods and dried in the sun. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office.

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Antep Biber Salçası is typically produced from a mixture of kapya (red stuffing) peppers and hot peppers. It is available in both spicy and sweet varieties. The fleshy and large structure of the peppers directly affects the paste’s texture and flavor.

Appearance: It has a deep red color, a glossy surface, and a thick consistency. When handled by hand, it does not break apart.

Taste and Aroma: It has a strong pepper aroma with a subtle smoky note and a distinctive taste resulting from sun-drying. There are two main varieties: spicy and sweet.

Usage: It is used to enhance flavor and color in dishes and is also consumed as part of breakfast.

Nutritional Value: It contains vitamins A and C, fiber, antioxidants, and natural minerals.

Distinctive Characteristics: The most distinctive feature of Antep Biber Salçası is that the peppers used in its production are unique to Gaziantep and the paste is dried entirely under sunlight.

This method ensures natural preservation while maintaining the paste’s color and flavor. No additives are included.

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1. Harvested red peppers are transported to the factory.

2. Pepper crushing: Red peppers fed onto a moving conveyor belt fall between two high-speed rotating cylinders made of stainless steel, causing them to burst open.

3. Washing: The crushed peppers from the crushing unit are fed into a rotating washing drum filled with pressurized water. During washing, seeds, stems, and debris are separated.

4. Sorting: Washed red peppers are spread onto a long and wide sorting belt where workers manually remove stems, debris, and leaves.

5. Crushers and pulp tank: The sorted peppers are passed through crushers with 6–8 mm gaps to produce a pulpy pepper mash known as şıra.

6. Pre-heating: The pepper mash is subjected to thermal treatment at 85°C for 1–2 minutes to reduce microbial load.

7. First and second stage evaporation: The thermally treated pepper mash is transferred to double-walled vacuum evaporators known as “bull” evaporators. It is evaporated in two stages until the dry matter content reaches 30° Brix. Rock salt is then added. If needed, lemon or citron juice or their concentrates may be added to adjust acidity.

8. Pasteurization: The pepper paste, brought to the desired Brix level, is passed through a tubular pasteurizer to reduce microbial load in accordance with the Turkish Food Code Microbiological Criteria Regulation.

9. Filling and Packaging: The pepper paste is filled into heat-resistant containers suitable for food contact and capable of hot filling, according to specified weights. The containers are sealed and packaged.

10. Storage: Packaged Antep Biber Salçası / Gaziantep Biber Salçası is stored in cool, light-protected warehouses.

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The entire production process of Antep Biber Salçası must take place within the boundaries of Gaziantep Province. The quality of the paste is directly linked to the use of region-specific peppers and the application of traditional production techniques.

Productions supported by the Gaziantep Metropolitan Municipality are encouraged through women producer cooperatives and rural development projects. Oversight and quality control are conducted at regular intervals by local authorities and relevant institutions.