Plant characteristics
The plant is characterised by robust and very vigorous growth:
- Growth habit: It typically grows bushy and upright, with numerous branches.
- Height: In the ground or in a pot, it usually reaches an impressive height of 60 to 90 cm, and even more under optimal conditions.
- Leaves: The leaves are medium green, lanceolate and form a dense canopy that protects the fruits from excessive direct sunlight.
- Flowers: It produces numerous small, white flowers, from which, if successful, a profusion of fruits develops.
The fruit
The hallmark of the Aci Sivri is its unusual shape and colour:
- Shape: The fruits are extremely slender, elongated and taper to a very sharp point. They often grow to 15 to 20 cm in length, but are usually only about 1 to 2 cm thick. A slightly wavy or twisted surface is typical.
- Colour progression: During the ripening process, the pods go through an attractive spectrum of colours. They start out a light, almost yellowish green (at this stage they are often harvested in Turkey) and eventually ripen through orange to a bright, deep dark red.
- Texture: The fruit wall is rather thin, making it ideal for drying.
Flavour & heat level
The Aci Sivri is known for its spicy, ‘paprika-like’ aroma, accompanied by a noticeable but usually not overwhelming heat.
- Heat level: On the Scoville scale, it usually ranges between 5,000 and 30,000 SHU.
- Note: The heat level can vary greatly within the same plant – some pods are mildly spicy, others surprisingly fiery.
- Aroma: It has a subtle sweetness and a very direct, fresh aroma. When red, it is sweeter, whilst the light green fruits have a rather tart, fresh spiciness.
Uses
Due to its thin skin and moderate heat, it is extremely versatile:
- Fresh: Sliced into rings for salads or as an accompaniment to meat dishes.
- Pickled: The light green fruits are a classic in brine at Turkish snack bars.
- Dried: Thanks to its thin walls, it is excellent for air-drying and processing into chilli powder or flakes.
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