Aci Sivri Kil Chili

The Aci Sivri Kil, Capsicum annuum, is a traditional Turkish pepper known for its long, slender form and spicy heat. Growing up to 10 inches in length, these peppers start out green, maturing to a deep red hue. Their firm, crisp texture makes them ideal for pickling, but they can also be ground into chili powder or used cut up in any recipe calling for a little spice. Their heat is comparable to cayenne and I usually use it similarly, drying and storing for later use.

This pepper thrives in short growing seasons, making it a popular variety in areas with cooler climates, like the the Great Lakes region. Introduced to the United States in the 1990s by the 'Seeds of Change' company, Aci Sivri Kil has become a favorite among growers for its high yields and versatility. While heat levels vary between plants, the pepper generally offers a fruity undertone beneath its heat, making it perfect for creating chili flakes, powders, and hot sauces. I like spicy food but don't enjoy torturing myself; I find this level of heat just about right. It's noticeable without being uncomfortable.

I've grown this chili for two years in a row having first gotten it from Thresh Seeds and since from saved seed. Maturing at around 75-90 days, this pepper is an excellent option for those seeking flavor, heat, and productivity in their gardens, especially where the growing season is a little shorter. It's become a reliable, low maintenance, productive, and delicious regular in my garden.