Fermented Red Pepper Paste

Fermented Red Pepper Paste (Capsicum annuum), offered under the assurance of Tuna Spice, is crafted under hygienic conditions, free from additives, and stays true to traditional flavors. This natural fermentation process not only extends the shelf life but also enhances the paste’s signature flavor profile with subtle tangy notes.

Quality Options

Forms:

• Traditional fermented paste (thick texture)

• Homogenized mash (smooth texture)

• Salty / low-salt variants

• With or without seeds

Color:

• Deep red / burgundy hues (premium quality)

• Matte red (lower grade – shorter fermentation)

Moisture Content: 60–75%

Salt Content: 6–10% (depending on the form)

pH: 3.8–4.4 (as a result of natural fermentation)

Microbiology: Naturally preserved with lactic acid bacteria

Volatile Acidity: Max 0.2% (for fermentation stability)

Packaging Options

• 10–15 kg food-grade airtight plastic buckets

• 15–25 kg barrels (for industrial use)

• Vacuum-sealed pouches (pasteurized – upon request)

Applications

• Traditional recipes (e.g., stews, bean dishes, kebab marinades)

• Industrial soup and sauce production

• Meat and poultry marinade blends

• Meze-style and mashed food products

• As a base ingredient in spicy pastes and pepper-based sauces

Why Tuna Spice?

• Extended shelf life and enhanced depth of flavor through natural fermentation

• Additive-free, produced using traditional methods

• Microbiologically safe through natural acidity

• Certified for EU and Middle Eastern market requirements

• Custom formulas and packaging options for industrial applications

• High-volume production capacity and fast delivery assurance