Maras Chile Flakes
The Maras chile is named after Maras, a small town in this region (now known as Kahramanmaras) of Turkey. These chiles are naturally wet and are best known for their oily texture and moist appearance. The aroma is of dried fruit, while the taste is slightly acidic with hints of deep earthy flavors. A medium hot chile at about a 1,000-2,500 on the Scoville heat unit scale. Maras is especially popular on meat dishes such as kebobs, chicken, goat, ground lamb, meatballs, kofte and on egg dishes such as menemen. It is a great addition to rice pilaf dishes, soups, vinegarettes, pasta sauce and sprinkled on eggs.