Antakya pepper is grown in the Hatay province, between the mountains and the Mediterranean sea. A rare find from an overlooked coastal region, this bright and spicy pepper has a light, grassy nose and a long, crackling finish. Sprinkle it on your eggs, avocado, shrimp, pasta, pizza, or soup. Also delicious with sauteed cauliflower.
2 or 4 oz. jar of Antakya pepper
