These summery and spicy Silk Chili Flakes 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 centuries. Due to the ongoing violence of the Syrian civil war, true Aleppo chili is unfortunately no longer available for import.
Our Silk Chili Flakes are 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, similar to Espelette and Korean chilis. Use in any dish in need of a little excitement, from scrambled eggs to burgers to brownies. Perfect for cooking or finishing.
- Origin: Kahramanmaras, Turkey
- Aliases: Aleppo pepper, Marash / Maras pepper, pul biber
- Heat level: 5,000-10,000 Scoville units
- Process: Sun-dried and stone-ground
- Ingredients: Silk Chili (Capsicum annuum), sunflower seed oil, salt (salt content is 1% by weight, or about 0.5 grams per jar)
- Tasting notes: Roasted Tomato • Honey • Mediterranean Sun
- 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)
- In Çilbir-Inspired Eggs (community recipe)
Pairs well with: Cured Sumac, Smoked Pimentón Paprika, Wild Mountain Cumin
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 silk ropes, and although more modern grinding machines are used today, the tradition is commemorated in the name Silk Chili.
Meet the Farmer: Hilmi Bey got into the pepper business 40 years ago when he was working as a cook and couldn't find good peppers. He and his brother bought a few sacks from farmers they knew around their native Maras, carried them 18 hours on a train to Istanbul, and walked the streets of the city shouting that they had peppers to sell. From that original entrepreneurial instinct, Hilmi has built a pepper business that he's now turning over to his son (pictured on the right).
- silk chili
I absolutely love silk chili. I use it on almost everything- veggies, fish and eggs cooked many different ways.
I’ve tried the Silk Chili on a number of dishes including scrambled eggs, avocado toast, salads and various meats and it has always been delicious. What I like most is that it doesn’t just add heat to the food, but a real taste that is unique and complex. I enjoy the Black Urfa Chili for this same reason, but a completely different taste under that heat!
Excellent and Zesty
A perfect rounding out taste added to anything I think! Robust in a subtle 'silky' way. A must add to Mediterranean influenced soups and stews. J'adore!
One of my most used spices--what I reach for in place of flavorless and too hot ubiquitous chile pepper flakes. Earthy and a little sweet, full of flavor, not heat.