Traditional use of Capsicum annum (pepper) plant in Şanlıurfa and methods of consumption as food

This study was carried out to investigate the production and food use of pepper plants in Şanlıurfa between the years 2020-2022. In order to determine the folkloric/ethnobotanical use of the plant in the city and to record scientifically all the stages of the plant from the field to the table, 8 districts and 7 neighborhoods where pepper is most intensively produced, processed and marketed were selected as pilot regions. In addition, one-on-one interviews were held with some producers and sellers of pepper, as well as with the local people who traditionally process pepper. In the study area, informants were conducted with 70 resource people using face-to-face and participatory observation technique. Within the scope of this study, both compiled and originally obtained data on the pepper plant are included. As a result, we determined that traditionally pepper in Şanlıurfa cuisine is mostly used as spice, tomato paste, pickles, dried and fresh. In terms of ethnobotany, besides its use in folk medicine, it has been determined that its stems are used as fuel and its green leaves are used in animal feed. Isot festivals, which are held periodically every year, were also observed by us in the region. The knowledge of the local people about this plant has been recorded with visuals.