Another extremely rare Turkish variety which is used for making traditional homemade “mashed” chili paste. The name (Püresi) literarily translates to mashed. The pods on this rare variety look just like any tiny Thai or Asian pepper. However, this Turkish beauty has no heat to it what so ever. We could not believe it when first tasted the ripe pods, we thought maybe the red ones got too ripe and the sugar content was just too much that heat was lots. No, it is actually a sweet tiny pepper all the way around, even the green unripe or almost ripe are still heatless. Now being a heatless pepper, does not mean it was tasteless, in contrast, it was very sweet, sour, and acidic.