Urfa Biber

From Wikipedia, the free encyclopedia

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]

[edit] References

[edit] External links

• Global Palate-recipes and source for Urfa Biber and other ethnic spices and blends
• 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