Pul Biberlik Antep Hot Pepper (Capsicum annuum) Seeds – Signature Pepper of Antep, Turkey, Prolific & Flavorful, Great for Pepper Flakes & Stuffing

Minimum: 10+ Seeds

The Signature Pepper of Antep for Flakes and Stuffing

Gaziantep, known as Antep, is one of Turkey's great food cities, and its kitchen runs on red pepper. Pul biber, the coarse, fragrant red pepper flakes found on Turkish tables everywhere, starts with peppers like this one. Pul Biberlik means "for pul biber," and this prolific, flavorful hot pepper is the signature pepper of Antep, grown to be dried and flaked, and just as good stuffed or cooked fresh. It's a pepper with real regional pride, and a plant that delivers a generous harvest.

Who Grows Pul Biberlik Antep Pepper?
The home cook wanting to make their own authentic Turkish pepper flakes.
The Turkish and Mediterranean food gardener growing a signature regional ingredient.
The high-yield gardener wanting a prolific, productive hot pepper plant.
The cook wanting a flavorful hot pepper for stuffing, grilling, and everyday cooking.

What This Antep Signature Pepper Actually Is
Capsicum annuum 'Pul Biberlik Antep' is a hot pepper variety from Antep, in southeastern Turkey, grown for its flavor and for making pul biber, the coarse red pepper flakes central to Turkish cooking. Plants are bushy and highly productive, bearing many fruit that ripen from green to a deep red. Ripe fruit are dried, stemmed, and crushed into flakes with a fruity, full-bodied flavor and a satisfying, lingering heat. The same peppers can also be used fresh, grilled, or stuffed, making this a versatile kitchen pepper. As a hot pepper, the fruit should be handled with care. Grown as a warm-season annual, tender perennial in the warmest climates.

In the Garden & Kitchen

• Pul biber flakes: Dry ripe red peppers, remove the stems, and crush into homemade Turkish-style flakes.
• Stuffing: Fill fresh peppers with rice, meat, or cheese for traditional stuffed pepper dishes.
• Grilling and frying: Char whole peppers to serve alongside kebabs and grilled meats.
• Fresh cooking: Slice fresh peppers into salads, stews, and sauces for flavor and heat.
• Drying and ristras: String ripe peppers to dry for long-term storage.
• Gifts and market sales: Package homemade flakes as a distinctive, authentic spice.

Growing Pul Biberlik Antep Pepper Seeds

• Start method: Start indoors 8 to 10 weeks before last frost; peppers need a long, warm season.
• Germination: Sprouts in 7 to 21 days in warm soil.
• Soil temperature: Germinates best between 75 and 85°F.
• Transplanting: Move outdoors after all frost danger has passed and soil is consistently warm.
• Spacing: Space plants 18 to 24 inches apart to allow full, bushy growth.
• Sunlight: Full sun; heat and sun build flavor and ripen fruit.
• Soil: Rich, well-drained soil with good fertility supports the heaviest fruit set.
• Watering: Consistent, even moisture; avoid letting plants dry out during fruit development.
• Days to maturity: Typically ready for ripe red fruit in roughly 80 to 100 days from transplant.
• Harvest: Let fruit ripen fully to deep red on the plant before picking for drying.
• Drying: Dry fully in the sun, on strings, or in a dehydrator before crushing into flakes.
• Handling: Wear gloves when cutting and crushing hot peppers, and avoid touching your eyes.

Before You Close This Page
This is the pepper behind a Turkish pantry staple, a prolific, flavorful hot pepper from Antep that dries into pul biber and cooks beautifully fresh and stuffed. Pul Biberlik Antep Pepper rewards a long, hot season with a heavy crop and a spice jar full of homemade flakes. Give it sun, let the fruit ripen red, and dry the harvest. Grow the pepper that puts Antep on the table.