SCOVILLE HEAT UNITS: 5,000 - 30,000 SHU
Capsicum Annuum
The Aci Sivri pepper is a Turkish heirloom cayenne type chili pepper. It is a very prolific plant, bearing up to 50 pods or more. The peppers resemble long cayenne chili peppers that grow from 5-10 inches long and somewhat slender. The pods are somewhat wrinkly and twist as they grow.
The pods ripen from green to a vibrant attractive shiny red. They are larger than your typical cayenne pepper, and have a good level heat, though reported ranges are between 5,000 and 50,000 Scoville Heat Units, so heat may vary from plant to plant.
What Do Aci Sivri Peppers Taste Like?
Aci Sivri peppers taste very much like a cayenne pepper, with a strong fruity flavor. They are great for chopping and tossing into salads for a fresh bite, or for making sauces and hot sauces with a bit of heat to them.
They are also excellent for drying the grinding into powders for seasonings.
I have grown these peppers in my garden at home and can personally attest to their productivity. My plant produced around 50 pods, and I've made hot sauces with them as well as homemade chili flakes and homemade chili powders.
Highly recommended.
Learn About These Other Medium Chili Peppers
- Purple Jalapeño Peppers
- Chimayo Chili Peppers
- Paprika Kalocsa
- Piment De Bresse Pepper
- Cowhorn Chili Peppers: Good Heat, Big Pepper
- Jaloro Chili Peppers - All About Them
- NuMex CaJohns Serrano - One HUGE Serrano
- Cherry Peppers: All About Them
- Chilhuacle Amarillo Chili Peppers
- Cascabella Peppers: All About Them
- Aleppo Pepper: A Syrian Chili
- Sandia Chili Peppers
- Hungarian Wax Peppers - All About Them
- Aji Fantasy Chili Pepper
- Puya Chili Peppers (Chile Puya)
- Aji Habanero Chili Peppers
- Morita Chili Peppers
- Fresno Pepper - Much Like a Jalapeno
- There are even more here!
Robin says
I think these are my peppers! The label on the plant from the store was chili pepper flake peppers. That sounded fun, but I didn't know the varietal. I am drying some that I have harvested now, and they are wonderful! Good heat with great flavor. I hope to grow them again and so was looking to discover the varietal. Thank you!
Mike H. says
You are welcome, Robin! Hope you will get to grow them again. Enjoy the process!
Mamaw says
How did you dry them. Did you cut them up or just dry them whole.
Bike Walk Bake Barb says
Thanks so much for the thoroughness you bring to this site! I bought a couple of pepper plants at the farmers' market that aren't producing what I expected based on the label and you helped me identify that I think I'm growing the Aji Sivri variety. I'm about to make your hot pepper relish with these and some sweet red bell peppers--hoping it turns out.
Mike Hultquist says
Glad to help!
Harbinder says
I make a sauce with these chillies which was cooked with other ingredients and I notice the outer skin came off the and not too pleasant in the mouth as it stuck at top of the mouth. Any reason why this should happen?
Thanks
Michael Hultquist - Chili Pepper Madness says
Yes, this can happen with some peppers that have a thicker outer skin. Those peppers are best roasted, and the charred skins peeled and removed. Or, you can pass your sauce through a sieve or food mill to remove any tough skins.
Maria Santoli says
When during the year are the seeds planted to have homemade plants?
Are they early peppers or late?
Mary
Michael Hultquist - Chili Pepper Madness says
Maria, check out my Growing Chili Peppers section of the web site to help you get started with growing: https://www.chilipeppermadness.com/growing-chili-peppers/