Pepper

Turkish Sivri Pepper (Sivri Biber) is a medium-hot pepper variety widely cultivated in the Mersin–Antalya region. The peppers have a firm, glossy, and sturdy skin with a green stem attached to the body. They typically measure 8–15 cm in length without the stem, with a diameter ranging from 1 to 3 cm. Sivri pepper is the most widely grown pepper type in Turkey and includes many sub-varieties depending on the region and harvest period. Thanks to its distinctive shape, mild heat, and versatility, Sivri Biber is popular for fresh consumption, pickling, and cooking in Turkish cuisine.

Lobna Pepper is one of the hottest pepper varieties grown in the Mersin–Antalya region of Turkey. It has a dark green, glossy outer skin and a medium-thick, sturdy structure. Compared to other peppers, Lobna is thicker and meatier, with an average diameter of 2–3.5 cm. Each pepper typically weighs 30–50 g. Known for its intense heat and rich flavor, Lobna Pepper is favored in local cuisine, especially for pickling, spicy dishes, and traditional Turkish recipes where strong heat and aroma are desired.

Charleston Pepper is a sweet pepper variety widely grown in the Mersin–Antalya region of Turkey. It is known for being meatier, thicker-bodied, and larger compared to many other pepper types. Charleston peppers come in two main color shades — light green and yellowish-green. They typically measure 10–18 cm in length without the stem, with an average diameter of 1.5–3.5 cm. Thanks to their mild, sweet flavor and fleshy texture, Charleston peppers are popular for fresh consumption, stuffing, frying, and cooking in a variety of Turkish dishes.

Ornamental Pepper is a short, firm, and very hot pepper variety grown in the Mersin–Antalya region of Turkey. It is known for its sharp spiciness and decorative appearance. Each pepper typically weighs 5–25 g. While the green variety is most commonly seen on tables, there are also red types available. The peppers are 5–10 cm long without the stem and have a diameter of 1–2.5 cm. Thanks to their intense heat and attractive look, ornamental peppers are widely used for table serving, pickling, and adding strong spiciness to dishes, while also being visually appealing.

İnce Parmak Pepper is a long and slender pepper variety grown in Turkey, available in both green and red types. Each pepper typically weighs 5–15 g and measures 5–15 cm in length without the stem. It has a moderate level of heat (medium spiciness), making it versatile for fresh consumption, pickling, and cooking, especially in traditional Turkish dishes where a balanced spicy flavor is desired.

Hungarian Stuffed Pepper is a sweet, thick-walled pepper variety widely used for stuffing and cooking. It is typically light green to yellowish in color and has a short, slightly conical or bell-like shape. The fruits are fleshy, juicy, and mildly sweet, with low or no heat, making them ideal for stuffed dishes, roasting, and baking. Thanks to its sturdy walls and pleasant flavor, Hungarian Stuffing Pepper is popular both in home cooking and commercial kitchens for traditional Turkish and Mediterranean recipes.

Hungarian Charleston Pepper is a sweet pepper variety commonly grown in the Antalya region, especially in Kumluca, Finike, and Demre. It has a thick, sturdy body and is yellow in color with a green stem. The fruits are typically 14–16 cm long, with an average weight of 30–50 g. Regardless of length, the stem end diameter is 4–6 cm, giving the pepper a robust and fleshy structure. Thanks to its sweet flavor, thick walls, and attractive appearance, Hundarian Charleston is highly favored for fresh consumption, stuffing, and cooking in traditional Turkish cuisine.

Hot Stuffing Pepper is one of the hottest pepper varieties grown in Turkey, primarily cultivated in the Gaziantep region. It has a thin yet fleshy skin and a dark green outer surface. Each pepper typically weighs 30–45 g, with a body length of 6–9 cm and a stem end diameter of 5–6 cm. Known for its intense spiciness and strong aroma, Hot Stuffing Pepper is widely used in traditional Turkish cuisine, especially for stuffed dishes (dolma), pickling, and adding heat to meals.