Continue Shopping or Checkout

Sultry and rich MARASH pepper, with a tangy and smoky flavor, slow moderate heat, and a subtle fruit bouquet, transforms everything from salads to grilled meats. Here’s why this spice should be your new go-to.


Turkish cuisine is still largely unexplored here in the US, but if you want a taste of Türkiye, this chile simple cannot be left out. As central to Turkish cooking as black pepper is stateside, Marash (pronounced 'mah-Rahsh') is a wonderful source of authentic Turkish flavor, one of the standard seasonings for everything from meat dishes like kofte and kebabs, egg dishes like menemen (a sort of frittata), and even rice pilaf.


  What does Marash pepper taste like?

The flavor of the Marash is mild (partly because the seeds have been removed, partly because the chilli itself is milder than many) and sweet, naturally oily, smoky, tangy, bright, with a subtle fruit flavor and a surprising acidity.  More flavor than heat by far, similar to Espelette and Korean chiles. Marash flakes lend an earthy fruitiness to whatever dish they encounter. It'd be really a great addition to your kitchen spice rack.  Marash pepper flakes are similar to the Aleppo from Syria but with more heat and less tartness.

The natural oily quality of these chiles is their hallmark—there is a delightful moistness to the ground chile that carries the heat perfectly, and lend an earthy fruitiness to whatever dish they encounter.  Marash pepper is a lot more subtle and gentle than standard crushed chiles. Moist Marash flakes are found on nearly every table in Turkey, where they're a beloved spicy finishing garnish.

The Marash pepper isn’t pepper❣  It’s made from dried chiles – lovely, slightly fat and round, mild chiles who comes from the town of the same name in Southeastern Turkey. The whole red chiles are sun dried on large tarps until they're shriveled, but not crispy—unlike Latin American dried chiles—and ground using slow-turning stone wheels much like the ones used to crush olives. The flakes may then be combined with salt and/or oil for a smoother texture and a flavor boost. 


  How to enjoy Marash chile pepper flakes? ....So many ways!

  • You can add them to your food while it's cooking. Or sprinkle on a finished dish for extra flavor.
  • Sprinkle with circumspection on top of egg dishes, over soups (especially red lentil soup) before it goes to the table, bland/soft cheeses, pizza, salads, or in a vinaigrette.  
  • Season ground lamb for meatballs. 
  • Blended with lemon juice and spread on pork, and fish.
  • Mix with yogurt and marinated chicken cubes and make kebabs.
  • Rub into meat before grilling. 
  • Sprinkle over a creamy, perfectly ripe halved avocado, drizzle with a little olive oil, balsamic vinegar, and sea salt.  It's a revelation!
  • Mix with diced preserved lemons and extra-virgin olive oil, and cover a chicken with the mix before roasting.
  • Try it over hummus or tzatziki. Or mix into a potato salad. 
  • Marash is especially good in marinades, soups, and on soft-cooked eggs. 
  • Sprinkle over oiled flatbreads (Pita, Naan, Gözleme, Frybread, Tortillas) or Focaccia and heat gently. 
  • Sprinkle over a slice of pineapple together with some bitter honey and black lava salt, and grill.  
  • Add to the stock you use to cook rice, or sprinkle over rice.
  • Sprinkled over a plate of eggs just before serving.
  • Marash pepper flakes gives excellent flavor to pasta dishes, mac n' cheese, and stir fries. 
  • But don't stop there — grilled veggies, pan-fried fish, soft goat cheese, hot pizza, fresh pasta and avocado toast are some more things we love with Marash.
  • Marash pepper flakes are a perfect accent for anything requiring some heat but also balanced and nuanced flavor.
  • One of our favorite use for Marash, is to make a salad with avocado, grapefruit, spring onions and a sprinkle of Marash pepper flakes.  
  Note:  Keep Marash pepper flakes as moist as possible, either by sealing the lid tightly after every use or, preferably, storing in your freezer.

  ════ ۞ ════

"I love Marash with boiled egg, parsley and scallion for breakfast. I also put olive oil, oregano, one garlic clove and Marash in a very small bowl and dip my bread into it.” —Ayfer Ünsal, Turkish food journalist

════ ۞ ════

Recipes  (coming sOOn)

  1.  Beef Carpaccio [car-PAH-chi-oh], served raw or cooked rare and seasoned with Marash, olive oil and sea salt.
Healthy and Natural
  • A great option for following Paleo, Mediterranean or similar diets. 
  • Small Batch Hand-Blended ★ Non-GMO ★ Gluten-free ★ Soy-free ★ MSG Free ★ 100% Vegan & Vegetarian ★ Paleo and Keto diet compliant ★ Non-Dairy ★ Preservative-free ★ Additives-free ★ Non-ETO ★ Non-Irradiated ★ No Sugar ★ No Fillers, free of animal bi-products ★ Easy to store, minimal foot print. ★ No Artificial Intelligence ★ No artificial colors or flavors ★ No Robots (we pack your order by hand) ★ No BS ★ 
  • It's simple → No Short-cuts, just 100% commitment to quality and authentic ingredients.
  • Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
  • We make Spice blends as if our own kids and friends eat them  — because they do!!
 And When Your Order Arrives...
  • If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back. 

Collections: Spices

Type: Unknown Type

Related Items