Urfa biber
Urfa biber (also known as Isot pepper) is a dried Turkish pepper of the type Capsicum annum cultivated in the Urfa region of Turkey. It is often described as having a smokey, 'raisin-like' taste[1]. Urfa biber is technically a red pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called 'sweating', and works to infuse the dried flesh with the remaining moisture of the pepper.[2] The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chile peppers, but provides a more lasting build of heat.
Traditionally used in Turkey in meat and savoury foods[3], because of its fruity overtones, it is becoming popular in to use in sweet dishes in North America.[1][2]
References
External links
- Extra Spicy: At Kalustyan’s Café, chef Mohan Ismail’s Indian-influenced menu showcases the world of exotic spices sold at the famed market across the street
- Photo of Urfa Biber–Spiced Shrimp with Coconut Cream by Craig Koketsu at the James Beard Foundation's 'Chefs & Champagne 07.21.07'
- Pepper Powder Power
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