Urfa biber

Urfa biber
Flaked Urfa biber
Genus	Capsicum
Species	Capsicum annuum
Origin	Urfa, Turkey
Heat	Very hot
Scoville scale	50,000–80,000 SHU

Urfa biber (also known as isot pepper, /ɪˈsoʊt/) is a dried Turkish chili pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste.^[1] Urfa biber is technically a red (chili) 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 chili peppers, but provides a more lasting build of heat.

The pungency of the urfa biber is 30,000–50,000 SHU on the Scoville scale.^{[citation needed]}

It is traditionally used in Turkey in meat and savoury foods.^[3]

See also[]

• Aleppo pepper

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'

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