Urfa biber
| 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) 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]
Traditionally used in Turkey in meat and savoury foods.[3]
See also
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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