Paprikamark (Turkish: Beaver ) is, a concentrated peppering paste made of Paprika, which finds particularly in the Turkish and the Balkans kitchen use. Except salt Paprikamark does not contain spices. It is a typical component of Turkish chopping meat courts and a pots.

With the traditional production way ripe Paprikaschoten is predried, entkernt, first in the sun and in-cooked in a flat pot slowly, until a paste develops; the today usual industrielle to production essentially corresponds from tomato Marks, i.e. the fresh, passed Fruchtfleisch is concentrated by heating up or vacuum and pasteurisiert afterwards.

Paprikamark is offered mildly (tatli) and sharply (keskin), depending upon used Paprikasorte and quantity of the used cores, and mixed with tomato Marks.

In classical prescriptions of the Western European kitchen by Paprikamark chopped, is understood and passed red thus rather a mild

See also: Ajvar, Harissa

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