- ❖ Silk Cut Chili one of the most delicious among Turkish chillies, the chubby, elongated maras pepper, takes its name from the south-eastern city of Kahramanmaras, which it grows near the border with Syria. When dried, “Silk Cut Chili” has a colour ranging from dark red-orange to an almost carmine red shade and an earthy, slightly smoky aroma. The taste is rich, fruity and slightly acidic; the heat sets in quickly but never makes the mouth burst into flames.
- ❖ Crushed Silk Cut Chili contains many complex aromas. The chilli has a tomato-like brightness, a touch of raison astringency and a caraway-like earthiness – all in one. Then there is a hint of salt, which comes from the typical Silk Cut Chili drying process. The flakes are oilier than conventional pepper flakes and not quite as hot.
- ❖ The taste of Silk Cut Chili is mild (partly because the seeds have been removed, partly because the chili itself is milder than many others) and sweet, naturally oily, smoky, tangy, bright, with a subtle fruity flavour and a surprising acidity. Far more flavour than heat. Silk Cut Chili gives every dish an earthy fruitiness.
- ❖ Silk Cut Chili is made from dried chillies – enchanting, slightly fatty and round, mild chillies that come from Kahramanmaraş in Turkey. All red chillies are sun-dried on large tarpaulins until they shrink. However, they are not crunchy and are ground with slowly turning stone wheels, similar to chopping olives. The flakes can then be combined with salt and/or oil for a smoother texture and enhanced flavour.
- ❖ Add Silk Cut Chili to your food while it is cooking or sprinkle it with kebabs, meat, fried fish, grilled vegetables, egg dishes, soups, mild / soft cheese, pizza, salads, pasta or a vinaigrette. Rub into meat and vegetables before grilling.