Another rare exclusive pepper from Syria. The pepper named after the Madaya city north west of Damascus close to Lebanon. This native Syrian pepper is mainly used for stuffing with rice and meat because it has a very firm crunchy flesh that hold well together when cooked. The plant is relatively short setting upward cone shaped pods turning color from creamy yellow to bright red. The pods have sweet taste but not as sweet as other Syrian varieties. Nevertheless, the pods are among the best varieties for stuffing.