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Marash Chile Flake

Marash Chile Flakes are conveniently crushed Marash Chiles to make adding authentic Turkish flavor easy and consistent. Ground with salt to round out their complex flavor, these sweet and citric pepper flakes are versatile and interesting.

  • Irregularly shaped and sized flakes

  • Pungent chile flavor

  • Ranges 4,000 to 8,000 Scoville Heat Units

  • D'allesandro
    Price: $23.35
    $1.67 / Ounce

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    Suggested uses

  • Traditionally mixed with olive oil, lemon juice and salt to season chicken, lamb or vegetables

  • Add to pasta, salads or rice

  • Mix with olive oil for dipping sauce for grilled meats or bread

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in cool, dry place.


    Chile peppers, vegetable oil, salt.

    The Marash Chile Pepper is named for the town of Maras in Southeastern Turkey. Less acidic than their cousin the aleppo chile, they provide a high moisture and oil content due to their unique processing. Each chile pepper is slowly sun-dried during the day and wrapped tightly at night to steep in the remaining moisture.

    They stay slightly oily and moist, allowing for immediate, direct flavor and spice when activated with heat. Best used as a finishing pepper, this moist ground chile is perfect for lighter food, such as salad.

    Part of the Capsicum annuum family, these kinds of peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their culinary variety and as a cheaper alternative to pricey peppercorns.

    Classic recipe

    Kofta with Yogurt Sauce

    Our Marash Chile Flakes play a starring role in this classic Turkish lamb meatball (or kofta) dish, appearing in both the meatballs and the accompanying yogurt sauce. Lending a mild heat and slightly citrusy chile flavor, the flakes are a pleasing addition to this traditional recipe.