Aci Sivri - 25 pcs seeds

Aci Sivri is a traditional Turkish hot pepper variety (Capsicum annuum), valued for its distinctive long, slender fruits and rich, complex flavour. The peppers reach around 15–18 cm long, have a slightly wrinkled surface and ripen from green to deep red. Their heat is substantial – approximately 30 000–50 000 SHU on the Scoville scale, although individual fruits may be milder. In Turkey, Aci Sivri is traditionally harvested and eaten while still green.

Aci Sivri is a classic Turkish hot pepper variety that combines good heat with excellent flavour. Unlike varieties where the main focus is solely on heat intensity, Aci Sivri stands out for its rich, complex flavour, making it an interesting choice for culinary use.

The plants grow vigorously and form numerous characteristic long, narrow and slightly wrinkled peppers. The fruits reach approximately 15–18 cm in length. They are green at first and turn red when fully ripe. In Turkish culinary tradition, however, the peppers are most often harvested green, before reaching full maturity.

The variety's heat level is 30 000–50 000 Scoville Heat Units (SHU). The producer notes that natural variation is possible and occasionally milder fruits occur, but the characteristic flavour remains.

Aci Sivri is suitable for both greenhouse and outdoor cultivation. Greenhouse growing is recommended for higher yields. Seeds can be sown indoors from January to April, at a temperature of 20–30°C. Young plants are moved outdoors around the end of May, once the risk of low temperatures has passed.

With more vigorous growth, plants can be tied to a support and, if desired, pruned to maintain a more compact shape. An interesting feature is that plants can be moved into pots in autumn and continue fruiting on a bright windowsill.

Variety characteristics

✔️ Variety: Aci Sivri
✔️ Type: Hot pepper
✔️ Botanical name: Capsicum annuum
✔️ Origin: Traditional Turkish variety
✔️ Heat level: 30 000–50 000 SHU
✔️ Fruit length: approx. 15–18 cm
✔️ Shape: Long and thin
✔️ Surface: Slightly wrinkled
✔️ Colour: Green → red when ripe
✔️ Flavour: Rich and complex
✔️ Traditional harvest: Green stage
✔️ Suitable for: Greenhouse and outdoor cultivation.

🌡️ Pungency

🔥 30 000–50 000 SHU on the Scoville scale

This places Aci Sivri among noticeably hot varieties. The intensity can vary between individual fruits; according to Vreeken's Zaden, milder peppers sometimes occur.

🌱 Sowing and growing

Sowing period: January – April
Sowing location: indoors
Germination temperature: 20–30°C
Planting outdoors: approximately the end of May
Growing: outdoors or in a greenhouse
For higher yields: greenhouse growing is recommended.

🍴 Culinary use

Aci Sivri can be used:

• Fresh
• For Turkish and Mediterranean dishes
• For hot sauces
• For pickling and preserves
• For cooking and roasting
• For drying and subsequent grinding
• For seasoning various spicy dishes

Traditionally, the fruits are harvested green, but they can be left on the plant until fully red and ripe.

📦 Contents

✔️ 25 Aci Sivri seeds

💡 Urban Botaniks tip: Start Aci Sivri indoors early enough and provide consistent warmth during germination. When growing in Bulgaria, an early start gives the plants more time to develop a strong root system and form a good harvest during the warm months.