Salkim Biber

Salkim Biber, also written Salkım Biber, is a traditional Turkish Capsicum annuum chilli used widely in regional cuisine. The name means “bunch pepper” in Turkish, referring to the way pods grow clustered along the stems.

Pods are typically about 6.0 to 7.0 cm long and approximately 2.0 to 2.5 cm wide. They have relatively thin walls and mature from green to bright red. The thin flesh makes them suitable for sun-drying, a common preservation method in parts of Turkey.

Heat is generally described between 10000 and 20000 SHU. A working figure of 15000 SHU reflects the central range most often cited. There are no widely published independent laboratory tests specific to this named variety, and reported values come from seed seller and culinary sources.

Dried Salkim Biber is used whole, flaked or ground in Turkish cooking, often preserved with olive oil and salt after sun-drying. It is used to season meats, vegetables and sauces. While it shares drying traditions with other Turkish peppers, it refers to a specific local chilli type rather than a finished spice product.

There is no clearly documented first publication year or formal botanical registry entry under this exact name in accessible sources. Most available information comes from seed listings and culinary references rather than academic horticultural literature.