Chilli Maras – 35g

$3.45

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103 In stock

103 in stock

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Weight
35G

Product description

The Maras chilli is a cousin of Aleppo chilli grown in the country along the border between turkey and Syria in region of Maras, hence the name. The Maras chilli has a peppery and fruity flavour and is very bright and colourful . The chilli is sun-dried then ground and seeds are removed . When used in slow cooking, it adds a gentle lingering heat to dishes. It is usually cooked in oil to infuse its lovely flavour into dishes. In Turkey, they use more of this chilli than pepper, so it is quintessential to their cuisine.

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Flavour Notes:

The Maras chilli is a cousin of Aleppo chilli grown in the country along the border between Turkey and Syria in region of Maras, hence the name. The Maras chilli has a peppery and fruity flavour and is very bright and colourful.

Culinary Notes:

The chilli is sun-dried then ground and seeds are removed. When used in slow cooking, it adds a gentle lingering heat to dishes. It is usually cooked in oil to infuse its lovely flavour into dishes. In Turkey, they use more of this chilli than pepper, so it is quintessential to their cuisine. Its versatility is only limited by ones imagination.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, and filler free. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

100% Maras chilli flakes without seeds

Country of Origin:

Turkey

Other Names or Spelling:

Turkish red pepper, biber, Marash, red pepper

How to use

  • Add directly to dishes, or infuse in oil
  • Add to marinades or dips
  • Garnish salads and egg dishes
  • The fruity and acidic characteristics are perfect for slow cooked meat dishes
  • Add a pinch to stews, soups, dressings, or sauces to add a spicy kick
  • Combine with sea salt and use as a finishing seasoning on dishes in place of regular salt and pepper
  • Add at the beginning of cooking a dish to bloom the spice and release its volatile oils
  • Its strong flavour adds a warm kick so only 1/2-1tsp is needed
  • Combine with salt and use to rim your glass before serving a margarita or bloody mary

Recipe/product links:

Mexican Beef Bolognese

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The Spice People FAQs

Maras chilli has a mild to moderate level of heat with a sweet and fruity flavor profile. It is often described as having a complex taste with subtle smoky and earthy undertones.

Maras chilli is commonly used as a seasoning in Turkish cuisine, particularly in dishes like kebabs, stews, soups, and salads. It can be added to meat and vegetable dishes during cooking or used as a garnish.

The Maras chilli is generally considered to be moderately spicy, but its heat level can vary depending on factors such as the growing conditions and individual peppers.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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