Botanical Name: Capsicum annuum
Kirmizi chiles are, prized for their deep red color, moderate heat, and rich, slightly sweet flavor. The word “kirmizi” means “red” in Turkish, referring to the vibrant red hue of these chiles. These peppers are typically medium-sized, long, and slender, and they can be used fresh, dried, or ground into a powder.
On the Scoville scale, Kirmizi chiles typically range between 5,000 to 10,000 Scoville Heat Units (SHU), giving them a moderate heat level that is less intense than cayenne but stronger than paprika. Their flavor profile is unique, combining mild heat with a slightly fruity, smoky, and sweet undertone, making them ideal for various dishes.
In Turkish cooking, Kirmizi chiles are often used in traditional dishes like mezes (appetizers), stews, and grilled meats. One of their most common applications is in pul biber, a coarsely ground chili pepper flake that is often sprinkled over kebabs, salads, and yogurt-based dips to add a mild heat and rich flavor. These chiles are also a key ingredient in Turkish red pepper paste, or biber salcasi, which is used as a base in sauces, soups, and marinades, imparting both color and depth to dishes.
Kirmizi chiles are frequently used in spice blends like baharat, a mix of spices that adds warmth and complexity to a variety of Middle Eastern and Mediterranean dishes. Their slightly sweet and smoky flavor makes them versatile, enhancing the flavor of both savory and sweet recipes.