Datça pepper
About Datça pepper
The Datça pepper, also known as the Turkish pepper, is a fiery little chili that originated in the Datça Peninsula of Turkey. It has a small, narrow structure that measures around 2 inches in length. The pepper has a slightly curved shape with rounded tips. The peppers start off green and mature to a bright red or orange color when fully ripened. Datça pepper is regarded as one of the spiciest and most flavorful peppers in Turkey.
The Datça pepper scores high on the Scoville scale with a range of 50,000 to 150,000 SHU. The Scoville scale measures the heat levels of chili peppers by determining the amount of capsaicin present. Capsaicin is the compound responsible for the fiery sensation produced by the pepper. With Datça peppers, the heat kicks in immediately but subsides quickly, leaving behind a smoky, sweet flavor.
The Datça pepper belongs to the Capsicum annuum species, the same species as the bell pepper. However, this variety is markedly more pungent. The pepper has a fruity aroma, with notes of raisins, berries, and cherries.
This chili variety is widely used in Turkish cuisine. Its pungency is added to dishes such as stews, sauces, and salsas to provide a fiery flavor. The pepper is also an essential ingredient in the popular Turkish spice blend, baharat. In Turkey, the Datça pepper is dried, ground into powder, and used for flavoring soups and salads.
The Datça pepper can also be grown relatively easily in a garden or in pots. The plant is quick-growing and produces a high yield of fiery peppers.