Maraş Pepper (Maras / Marash)
What it is
Bright brick-red coarse flakes from Kahramanmaraş, Turkey. ("Maras," "Marash," and "Maraş" are spellings of the same place and pepper.) The lighter, fruitier counterpart to dark Urfa.
How it's made
Ripe red peppers are sun-dried and coarsely crushed (often lightly oiled), retaining a vivid red color rather than darkening like Urfa.
Flavor profile
Fruity, tangy, and slightly sweet with a clean, even warmth — brighter and more straightforwardly red-peppery than Aleppo or Urfa.
Culinary uses
An all-purpose Turkish table and cooking flake for kebabs, lahmacun, soups (mercimek çorbası), eggs, and salads. Pairs with olive oil, mint, sumac, lemon, and lamb.
Regional variations
Frequently paired with Urfa (bright + dark) in Turkish kitchens; widely exported as a reliable Aleppo substitute.
Cultural & historical context
Kahramanmaraş's pepper is a Turkish staple; the Maraş/Urfa pairing represents the two poles — bright vs. brooding — of Anatolian chile flavor.
Reference notes
Tags: `dried`, `flakes`, `mild-medium`, `Turkish`, `Anatolian`, `C. annuum`, `fruity`, `bright`. Related: Aleppo, Urfa biber, pul biber. Substitute Aleppo pepper directly. Sourcing: Turkish grocers; bright red, slightly oily flakes. Link → Lahmacun, Aleppo Pepper, Urfa Biber, Pul Biber.