Halaby Pepper (pul biber) is a variety of pepper (Capsicum annuum) used as a spice in Turkish, Middle Eastern, and Mediterranean cuisine. It is distinguished by its characteristic burgundy-colored pods and is the third most commonly used spice in Turkey, after salt and black pepper.

Halaby pepper has a moderate level of heat, approximately 10,000 on the Scoville scale, and is made from slightly oily pepper flakes with a complex flavor that combines fruity, spicy, and sharp notes. The capsaicin it contains offers a pleasant taste without causing a strong burning sensation.

In the preparation process, ripe peppers are cut, seeds are removed, and they are partially dried. They are then coarsely ground and mixed with salt and olive oil. Its flakes have a rich deep red color that resembles the color of sumac.

Halaby pepper is rich in essential vitamins and minerals, such as dietary fiber, iron, calcium, and vitamin C. Known for its ability to boost metabolism and contribute to weight loss, it is also antioxidant and may offer benefits for eye health and the cardiovascular system.

Consumption benefits:

• Increased metabolism
• Rich in vitamins A and C
• Boosts immune system
• Reduces inflammation

Halaby pepper also acts as a natural pain reliever and can help reduce pain through its anti-inflammatory properties. It is ideal for adding a special flavor to a variety of dishes, from meat and fish to vegetables and dips.