Skip to content
FriendsPantry

Sauces, pastes & condiments · Pastes

Red pepper paste

Thick Turkish paste of sun-dried red peppers (biber salçası), sweet or hot; the savoury base of many Turkish dishes.

Also called: biber salçası, pepper paste, turkish pepper paste, acı biber salçası, tatlı biber salçası

Around the world: biber salçası (tr)

2 recipes with it

What it is

Biber salçası is made by cooking and drying red peppers, often in the sun, into a dense, brick-red paste. Tatlı (sweet) is mild; acı (hot) contains hot peppers. It is fruitier and less acidic than tomato paste and much milder and less spiced than harissa. Korean gochujang is different (fermented with rice).

How it’s used

  • Base for Turkish stews, pilaf and bulgur
  • Muhammara and acılı ezme
  • Marinades for kebabs
  • Lahmacun and pide toppings
  • Stuffed vegetables (dolma)

Characteristics

Taste
Sweet-savoury, salty and earthy; can be hot.
Texture
Very thick paste.
Appearance
Deep brick red.
When cooked
Fry briefly in oil to deepen colour and sweetness; burns if the heat is too high.
Sold as
paste
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Refrigerated. Refrigerate after opening with a film of oil on top; very salty and keeps for months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
82 kcal
Protein
4.32 g
Carbohydrate
18.91 g
Fat
0.47 g
Fibre
4.1 g
Sugars
12.18 g

USDA FoodData Central: Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Tomato paste — With paprika (and chilli flakes for hot); more acidic.
  • Harissa — Spicier; use less.

Related ingredients

Recipes with red pepper paste

More pastes