A mainstay of Turkish cooking, this very mild, high yielding chilli is normally eaten when green and immature.
Heat level: very mild
(approx. 1,500 SHU)
One of the mainstays of Turkish cooking, Sivri Biber is a very mild chilli with elongated fruit that measure 2.2 x 20cm. The fruit ripen from green to red, and are traditionally harvested and used for grilling at the green, immature stage. They can also be used as a mangetout pepper, when the seeds are still soft (see Additional Information).
The shrubby plants are medium tall and grow brilliantly in the ground as well as larger pots 7.5 to 10 litres in size. They are early and prolific producers, and need support to stay up right.
- Sivri Biber is part of our collection of Turkish peppers that includes Aci Kil, Turkish Dolma, Rosemary, and Turkish Delight.
- Other varieties that can be eaten as mangetout are Padron, Friggitello, Bullet and Turkish Delight.
Heat level: very mild (approx. 1,500 SHU)
For more information on Scoville Heat Units (SHU) click here.
Approximate number of seeds per pack: 20
Good for mangetout
|To eat as a mangetout||
To eat Sivri Biber as a ‘mangetout’, do the following: