Agriculture›
Apparel and fashion accessories›
Construction & real estate›💡Electronic & Electrical›🍎Food & Beverages›🛋️Home furnishing & supplies›⚗️Industrial goods & chemical›🪨Minerals & metals›📦Miscellaneous›
Agriculture›
Apparel and fashion accessories›
Construction & real estate›💡Electronic & Electrical›🍎Food & Beverages›🛋️Home furnishing & supplies›⚗️Industrial goods & chemical›🪨Minerals & metals›📦Miscellaneous›Alkar Spices supplies Aleppo, also known as Maras, chili flakes in 10 kg and 25 kg polypropylene sacks with polyethylene inner liners, originating from Turkey. This variety, Capsicum annuum, is named after the Gaziantep region (historically Aleppo) and is prized for its moderate heat, typically 10,000-30,000 Scoville Heat Units, and its characteristic fruity, slightly smoky flavour with high oil content. The flakes are produced from ripe red peppers that are dried and coarsely ground, preserving volatile oils that contribute to their distinctive aroma. Alkar Spices specifies fresh harvest material with a 24-month shelf life under proper storage, indicating attention to crop rotation and inventory turnover.
The physical form is coarse flake rather than fine powder, with particle size varying by intended use, from around 4 mm to 8 mm for standard culinary applications. The vibrant red colour is a key quality indicator, fading with oxidation and age; Alkar Spices' emphasis on fresh harvest suggests material with retained carotenoid content, primarily capsanthin and capsorubin. Moisture content is critical for shelf stability: typical dried chili specifications range from 8-12%, with lower moisture reducing mould risk but requiring careful control to prevent shattering during handling. The inner PE bag within the PP sack provides a moisture barrier, though the effectiveness depends on seal integrity after opening.
Primary buyers include food manufacturers, spice blenders, and industrial catering operations requiring bulk, consistent heat levels and colour contribution. The 10 kg format suits smaller processors and artisan producers, while 25 kg sacks align with larger production runs. Alkar Spices' location in Gaziantep places them within the recognised production zone for this pepper variety, sourcing from the current harvest. Importers should note that Turkish spice exports may require phytosanitary certification depending on destination, and that the declared loadability of 1,000 sacks per 20-foot container (25,000 kg) represents standard stowage with no special temperature control required.
| Variety | Capsicum annuum, Aleppo / Maras type |
| Form | Coarse flakes (typical: 4-8 mm; confirm sieve spec with supplier) |
| Heat Level | Typical: 10,000-30,000 SHU (Scoville Heat Units); request batch test |
| Moisture Content | Typical: 8-12% for dried peppers (request batch moisture analysis) |
| Colour | Vivid red (indicates retained capsanthin; standard: ASTA colour value) |
| Packaging | PP sack with PE inner liner, 10 kg and 25 kg (from source data) |
| Loadability | 1,000 sacks per 20' DC (25,000 kg total; standard container stowage) |
| Shelf Life | 24 months from harvest (stated; requires cool, dry, dark storage) |
| Storage Conditions | Dry, dark, cool warehouse; +10°C to +15°C, max 60% relative humidity |
| Crop Status | New harvest / fresh crop (current season) |
Alkar Spices, formally Alkar Baharat Gida Ith. Ihr. San. Ve Tic.l Ltd. Sti., is headquartered at Koluman Tower, 6th Floor, in the Iehitkamil district of Gaziantep, Turkey, postal code 27010. Gaziantep is the historical and commercial centre for Maras pepper production, giving the supplier geographic proximity to raw material sources. The company holds a harbor trust tier classification with no recorded response rate data, so buyers should initiate direct contact to gauge communication practices and negotiate terms.
The supplier profile contains no information about establishment year, production capacity, number of employees, annual revenue, or specific client references. Their address in a commercial tower rather than an industrial zone may indicate a trading or export-focused operation rather than primary processing. Buyers should verify whether Alkar Spices owns drying and milling equipment or sources processed flakes from contracted facilities, as this affects quality control consistency and the ability to customise specifications such as particle size, heat level, or microbial reduction treatments.
| 企业类型 | Supplier |
| 成立年份 | Contact Supplier |
| Employees | Contact Supplier |
| Annual Revenue | Contact Supplier |
| Main Products | View Products Tab |
| Major Markets | Global |
| 响应时间 | <4h |
| 响应率 | Contact Supplier |
Before committing to Alkar Spices, verify that their 'fresh harvest' claim corresponds to the current Turkish pepper harvest season, which runs from late summer through early autumn. Request a pre-shipment sample drawn from the specific batch intended for your order, not a reference sample, and evaluate it for colour, aroma, and moisture. Confirm the supplier's ability to provide a certificate of analysis including moisture, microbial testing, and capsaicinoid content. Check whether their PE inner liner is heat-sealed or simply folded, as this significantly affects moisture protection during ocean transit.
Shipping from Gaziantep typically routes through Mersin or Iskenderun ports, with Mediterranean Sea transit to European destinations taking 7-14 days and transatlantic voyages 2-3 weeks. Standard Incoterms for Turkish spice exports are FOB port or CIF destination, though Alkar Spices has not specified preferences. Payment structures for Turkish food exporters often involve 30% advance with 70% against documents, but established trading relationships may negotiate documents against acceptance or open account terms. Clarify whether Alkar Spices works with confirmed letters of credit and whether their banking arrangements accommodate your institution's requirements.
Upon receipt, inspect a statistically representative sample for insect infestation, mould, and foreign matter, common risks in dried agricultural products. Test moisture content with a calibrated meter and compare against the supplier's certificate. Retain sealed control samples from each batch for potential dispute resolution. For ongoing supply, consider specifying in your contract that shipment must occur within a defined period post-harvest to ensure fresh crop material, and include penalty clauses for moisture or microbial results exceeding agreed thresholds. Maintain records of batch numbers, test results, and supplier correspondence to support traceability and any regulatory inspection of your finished products.
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