By: Amy Grant
Move over stuffed sweet bell peppers, it’s time to spice things up. What are Dolmalik peppers? Read on to find out about growing Dolmalik peppers, Dolmalik pepper uses and other Dolmalik chili pepper info.
Dolmalik Biber peppers are heirloom ancho type peppers hailing from the country of Turkey where they are often served stuffed with seasoned minced beef as delicious Turkish dolma.
The peppers can be anywhere from light green to a reddish brown and have a rich smoky/sweet flavor with a bit of heat that varies depending upon growing conditions. These peppers are around 2 inches (5 cm.) across and 4 inches (10 cm.) long. The plant itself grows to around 3 feet (just under a meter) in height.
Dolmalik peppers have several uses. Not only are Dolmalik Biber used as dolma, but when dried and powdered are used to season meat. They are also often roasted which brings out their smoky sweet flavor.
During the harvest season, these peppers are often cored and the fruit left to sun dry which concentrates their rich, peppery flavor. Prior to use, they are simply rehydrated in water and then ready to stuff or dice into other dishes.
Dolmalik peppers can be grown in USDA zones 3-11 in well-draining soil. Space the plants 2 feet (.60 m.) apart in full sun when growing Dolmalik peppers.
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The chili pepper (also chile, chile pepper, chilli pepper, or chilli  ), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] ( listen ) ), is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae.  Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances giving chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Chili peppers originated in Mexico.  After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. This diversity has lead to a wide variety of varieties and cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group, and the species of baccatum, chinense, frutescens, and pubescens.
Cultivars grown in North America and Europe are believed to all derive from Capsicum annuum, and have white, yellow, red or purple to black fruits. In 2016, the world's production of raw green chili peppers amounted to 34.5 million tons, with China producing half. 
The Aleppo pepper comes from Aleppo, a city in northern Syria, but is consumed a lot in both Turkey and Syria. It is a member of the Solanaceae or nightshade family.
Though it may have originated from Syria, it is used widely in the United States and other parts of the world. With the violence and strife in Syria, obtaining Aleppo pepper is becoming ever harder.
Though it is now a common condiment, Aleppo pepper wasn’t used outside the borders of Syria, Armenia, as well as Turkey, until the end of the twentieth century.
Just wanted to give everyone an update on the grow progress in the garden. The growth has been absolutely phenomenal compared to this time last year. Ripening is still coming along slowly but we are finally seeing a good amount of color peeking through.
The first wave of ripe peppers from the overwintered plants did not last long as they were quickly bought up last week. We are anticipating having enough inventory to relist everything the middle of next week and continue on the rest of the season.
As they continue to ripen we will be offering a few more options for Fresh Pepper Boxes this year. This is what we are planning for now:
On occasion we might be able to have some different types if there are enough available.
Also we are up to over 400 different varieties of peppers that we will eventually have listed for seeds on the site. We will be adding as fast as they are producing. This is the list to date:
I peperoni Dolmalik hanno diversi usi. Dolmalik Biber non è solo usato come dolma, ma quando viene essiccato e in polvere vengono utilizzati per condire la carne. Inoltre sono spesso arrostiti che esalta il loro sapore dolce e affumicato.
Durante la stagione della raccolta, questi peperoni sono spesso carotati e il frutto lasciato al sole che concentra il loro sapore ricco e pepato. Prima dell'uso, vengono semplicemente reidratati in acqua e quindi pronti per farcire o tagliare in altri piatti.
I peperoni Dolmalik possono essere coltivati nelle zone USDA 3-11 in terreni ben drenanti. Distanzia le piante di 2 piedi (0,6 m) separatamente in pieno sole durante la crescita dei peperoni Dolmalik.