The Marash Chile Pepper is a dried Turkish pepper that is grown and named after the town of Maras, in southeastern Turkey. Sweet and citrusy aromas give way to notes of dried fruits and a heady-ness. This Marash chile flakes have less acidity than the Aleppo pepper, and are ground with salt to round out the complex deep, rich and earthy flavor.

It is better when compared to other pre-ground peppers, because of their high moisture and oil content, which amplifies their earthy, musty flavor. Unlike traditional chile flakes, they remain slightly moist because of the way they are slowly sun-dried during the day and wrapped tightly at night to steep in their own moisture.

The chile flakes are a reddish/orange and has a bright acidity, and are traditionally mixed with olive oil, lemon juice and salt to season chicken, lamb, goat and vegetables. Also wonderful in pasta, salad greens, rice, grilled beef and fish. Try mixing with olive oil and use as a dipping sauce for bread or a marinade for lamb, chicken and fish. A spoonful in a soup or sauce, or sprinkled over eggs, will add a subtle heat and fruity, pepper flavor.