Chile Pepper, Hot Pepper 'Aci Sivri'

Capsicum annuum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Aci Sivri
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36-48 in. (90-120 cm)


12-15 in. (30-38 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Hot (5,000 to 30,000 Scoville Units)

Fruit Shape:



Fruit Size:

Medium (4" to 6" in length)

Large (more than 6" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:



Fresh (salsa, salads)



Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow pods to dry on plant; break open to collect seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Late (more than 80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Unknown - Tell us


This plant has been said to grow in the following regions:

Boulder, Colorado

Stamford, Connecticut

Gardeners' Notes:


On Dec 21, 2014, bonkerz from Boulder, CO wrote:

Aci Sivri is the best-tasting pepper that I have successfully grown. It is earthy, floral, and sometimes quite hot. I dehydrate them and grind into a powder to put on food - unbelievably deep flavor.


On Aug 7, 2008, ravenskies from London, Ontario,
Canada wrote:

I live in London, Ontario [zone 5], and I was given this plant last year by someone I did some work for. After the first frost [which it survived], I decided to dig it up and bring it indoors because I thought that it was a beautiful plant.
Around october, the fruit turned a brillient red colour, and was delicious [very hot- not for everyone]. What is even more awesome is that I kept the plant alive in a pot all winter long and I re-planted it after the last frost, so not it is a veritable pepper tree, about 30" tall, and full of peppers again. I plan to bring it in again for the winter this year, and I hope to have a repeat performance next summer. I am going to keep this beautiful plant alive for as long as it will stay healthy.


On Jun 28, 2006, lizs_CT from Stamford, CT wrote:

Aci sivri is one of my favorite peppers. Mine are consistently burning hot-but wonderful complexity of flavor. I use them to make a fiery chutney intended for Indian food, but we put it on just about everything. I dry them, too and use them in chili colorado. The red color against the green foliage is beautiful. I'd say 80-90 days to maturity. I top dress with epsom salts when they start to flower and one more time as they mature. I have not seen any pests or diseases with these plants.


On Oct 14, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

Seeds of Change offers this description: "Old Turkish variety can be mild to burning hot. Unusually productive for northern gardens, producing up to fifty 5-9 inch cayenne-shaped fruits per plant." (90 day)


On May 4, 2001, OlgaN from Miami, FL (Zone 10b) wrote:

Aci Sivri is a heirloom pepper from Turkey, produces 7 inch elongated pods. Hotness varies. Plant is taller than any other pepper I am growing right now.