Isot Pepper Flakes

Whilst pul biber dried red pepper flakes may be the most ubiquitous hot spice in turkey it s isot biber that chefs around the world desire both for its unusual flavor and its intensity.

Isot pepper flakes.

Then they are then sun dried during the day and wrapped tightly at night to sweat the peppers and increase the richness of flavour. It is then covered with tarps and left to ferment and oxidize under the autumn sun. Urfa biber also called urfa pepper or isot pepper is a salty spicy deep maroon turkish chile pepper sold in flakes. Urfa biber commonly referred to as urfa pepper is a turkish chile pepper that s distinctive for its dark burgundy color irregularly sized flakes and intriguing salty sweet smoky sour flavor.

Spice specialist s urfa pepper in a 4 oz. It is technically a red pepper that ripens to a dark maroon. The red peppers are allowed to ripe to a rich purple colour on the plant. It often sits at the table to be used as a condiment but is also used as a base flavor in many dishes.

The spice gets its name from the region in turkey it s grown in urfa and the turkish word for pepper biber. Urfa biber also known as isot pepper is a crushed dried chili pepper. Ancho chiles are similar in flavor profile as they are also described as having a tobacco undertone to them but they have a wider shu range 4 000 9 000 making them a less reliable substitute if you are looking for a specific type of heat for. The flavor is often described as having notes of chocolate raisin and tobacco.

Jar hold 2 8 oz. This urfa biber pepper works excellently in pilaf and egg dishes. Urfa biber or isot pepper is a dried turkish pepper that hails from the urfa region of turkey biber means pepper in turkish. There are truly no substitutes that match urfa biber s flavor profile but in a pinch you can use its cousin aleppo pepper for a similar heat level.

Urfa pepper or urfa chilli flakes isot biber in turkish is a uniquely flavourful pepper. It s typically described as having chocolate raisin and coffee flavors smoky sour and sweet all in one. Isot begins as a red sweet pepper with mild heat which is later dried partially in the sun. This chile pepper comes from turkey where it is used much in the same way as aleppo pepper.

The dried chile is then crushed into flakes which are preserved by adding oil and a pinch of salt. Sweet smoky and citric aromas give way to a complex heat which is mild at first then slightly builds throughout the meal. Expect a slight smokiness and medium heat. It has a little bit of heat as well.

When nearly blackened the chile is left to dry in the air.