Kayseri Cırgalan Pepper is a powdered red pepper obtained by drying and grinding the pepper (Capsicum annuum) grown in Kayseri and showing local population characteristics. It got its name from the Cırgalan neighborhood of the Kocasinan district of Kayseri province. Pepper fruit is 8-12 cm long, 4-lobed and moderately bitter. The plant height of Kayseri Cırgalan Pepper reaches 40-50 cm. An average of 30-50 fruits can be harvested from each plant. The thickness of the fruit varies between 1.5-2 mm and has a green color at first ripening and a bright red color at harvest. The scovil index (bitter value) of 100 grams of Kayseri Cırgalan Pepper, which has been ground into powdered red pepper, is in the range of 275 – 310, and the oil content is in the range of 9-12 grams. When the product is turned into powdered red pepper, it takes the color of tile powder. Kayseri Cırgalan Pepper is grown in slightly alkaline, less salty, slightly calcareous soils rich in phosphorus and potassium. The appropriate temperature for the harvest and death of the product is 18-30 °C and the ideal humidity is 50-70%. It received its mark of origin on 06.10.2020.