Pistachio Pepper Paste Product Description and Distinguishing Features: Gaziantep Pepper Paste, also known as Antep Pepper Paste, is made by removing the seeds and stems of red peppers (Capsicum annuum L.), then crushing them and extracting their juice. Rock salt is added for preservation and flavor enhancement. To adjust the acidity level, lemon juice, bergamot juice, or their concentrated forms may be used. The red peppers used in making the paste exhibit specific properties: their water-soluble dry matter content (Brix level) ranges from 6% to 9%, ash content is between 1.5% and 2.0%, and their fat content varies from 0.3% to 1.3% in their fresh form. As they mature, green peppers develop a bright red hue and adopt a conical shape. Antep Pepper Paste, also called Gaziantep Pepper Paste, has a deep-rooted heritage and plays an important role in the culinary traditions of Gaziantep. This cultural and historical significance firmly links it to its geographical origin. Production Method: Gaziantep Pepper Paste, also known as Antep Pepper Paste, is produced using red peppers and rock salt. To balance the acidity, lemon juice, bergamot juice, or their concentrated forms may be incorporated. The final product is standardized to contain a Brix level of at least 30% and a salt concentration of up to 5%. To produce 100 kg of this paste, the following ingredient amounts are used: – 400 to 500 kg of fresh red peppers – 0.75 to 1.25 kg of rock salt – 0 to 300 ml of lemon or bergamot juice, or their concentrates The step-by-step production process of Antep/Gaziantep Pepper Paste includes: 1. Harvesting: Red peppers grown in the Gaziantep region are delivered to the production facility. 2. Cracking: The peppers are dropped onto a vertical conveyor, then pass between two fast-rotating stainless steel rollers, causing them to crack. 3. Washing: Cracked peppers enter a rotating washing drum where they are cleaned using pressurized water, and seeds, stems, and impurities are removed. 4. Sorting: The cleaned peppers move onto a wide conveyor belt, where manual sorting is performed to remove remaining stems, leaves, and debris. 5. Crushing and Pulping: The sorted peppers are crushed in machines with 6–8 mm openings, converting them into a pulp-like paste consistency. 6. Preheating: The red pepper pulp undergoes a brief heat treatment at 85°C for 1–2 minutes to significantly lower its microbial content. 7. Evaporation – Stage One and Two: After heating, the pulp is transferred into specialized vacuum “bull” evaporators with a double-walled design. It is concentrated in two evaporation phases until the Brix level reaches 30%. At this point, rock salt is incorporated, and if required, lemon or bergamot juice or their concentrates are added to fine-tune the acidity. 8. Pasteurization: Once the desired consistency and Brix value are achieved, the paste is passed through a tubular pasteurizer to ensure it complies with the Turkish Food Codex Microbiological Criteria. 9. Filling and Packaging: The finished paste is dispensed into heat-resistant containers suitable for hot filling, sealed tightly, and then packaged according to weight specifications. 10. Storage: The sealed Gaziantep Pepper Paste is stored in cool, light-protected warehouses to maintain quality and shelf life.