These summery and spicy Silk Chili come from Kahramanmaras, Turkey. Also known as marash pepper, the Silk Chili is botanically identical to the Aleppo pepper, which has been cultivated in Syria for millennia. Due to the ongoing violence of the Syrian civil war, true Aleppo chili is unfortunately no longer available for import.
B&B's silk chili is naturally preserved with a little bit of salt and sunflower seed oil to keep them fresh and flavorful.
They have a warm, tomato-like flavor and a medium heat. Use in any dish in need of a little excitement, from scrambled eggs to burgers to brownies. Perfect for COOKING: of finishing.
ORIGIN: Kahramanmaras, Turkey Aliases: Marash pepper, Aleppo pepper Process: Sun-dried, then ground Ingredients: Silk Chili (Capsicum annuum), sunflower seed oil, salt Tasting notes: Roasted Tomato • Honey • Mediterranean Sun
COOKING: Sprinkle over tuna or beef carpaccio Add to pastas, salads, and scrambled eggs Mix with olive oil to marinate meats or use as a dipping sauce for breads In Peaches with Silk Chili & Lime (community recipe) In Spinach with Cumin and Garlic (community recipe) In Chicken Korma (community recipe) In Chickpea Sumac Salad (community recipe) In Mahi Mahi with Stewed Spiced Peaches (community recipe) Pairs well with: Cured Sumac, Smoked Pimenton Paprika, Wild Mountain Cumin
SOURCING: These chilis undergo a traditional drying and grinding process that results in a chili flake with a very smooth, slippery texture. Historically, the chilis were ground using heavy silk ropes, and although more modern grinding machines are used today, the tradition is commemorated in the name silk chili.
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