Description
Chilli Name : YUKARI BAKAN
Chilli Species : Annuum
Chilli Origin : Turkey
Chilli Heat : Medium (10,000–25,000 SHU)
Yukari Bakan is a traditional Turkish Capsicum annuum variety grown across the southern and central regions of Turkey. It’s part of the country’s deep chilli heritage, cultivated for its vibrant red colour, warm heat, and strong, earthy flavour. Often sun-dried and crushed into flakes, it’s a staple in Turkish homes for seasoning meats, soups, and vegetable dishes.
Pods are slender and slightly curved, around 12–14 cm long, ripening from green to bright red. The flavour is earthy, slightly smoky, and mildly sweet, with medium heat in the 10,000–25,000 SHU range — enough to give a satisfying warmth without overwhelming a dish. Perfect for drying and grinding into flake or powder, it’s used much like Pul Biber in Turkish cooking.
Plants are upright and vigorous (70–100 cm tall), producing heavy yields under warm, dry conditions. The variety adapts well to both open-field and greenhouse growing, thriving in sunny sites with well-drained soil.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in about 90–100 days, cropping heavily until early autumn.
