Isot Urfa Biber Pepper

Isot or Urfa Biber is one of the most distinctive spices in Turkish cuisine and Middle Eastern gastronomy. It is unlike any other type of chili: it has a deep, almost smoky aroma with notes of chocolate, coffee, and a slight sweetness. Its heat appears slowly and lingers for a long time in the throat — this makes it exceptionally special for evening cooking.

The spice we use

We use dried and ground Urfa peppers in powder form with a characteristic slightly oily texture due to its special processing. No additives or preservatives. Deep brown-black color with a slight metallic hue.

Botanical identity

It comes from the plant Capsicum annuum, family Solanaceae. It is cultivated in the Sanliurfa (Urfa) region in Southeastern Turkey. Its processing method is unique: it is dried in the sun during the day and hermetically covered at night, alternating for several weeks. This process gives it its unique smoky-sweet aromatic character.

Aroma, color and taste

Deep and complex aroma with notes of smoky, chocolate, coffee, leather, and a slight sweetness. Its heat is moderate and appears slowly, lasting long in the throat. Deep brown-black color with a slight metallic hue due to the oil it releases during processing.

How it is used

Excellent as a finishing spice on cheeses and eggs. It is used in roasted meats and lamb, in hummus and meze sauces, in pasta and in baking. It goes exceptionally well in lamb butter and in Turkish dishes such as lahmacun and kebap. If you love deep Turkish chilies, also check out Pul Biber Chili Flakes for an equally impressive oriental experience.

Combinations

It pairs perfectly with lamb, beef, and feta-type cheeses. It enhances coffee and chocolate in sweet compositions where the contrast of sweet-spicy is impressive. Try it also in butter with pasta for an impressive oriental touch.

Physical appearance

Fine powder, uniform, deep brown-black color. Slightly oily texture compared to other chilies due to the oil it contains.

Storage

In a sealed container, away from light, moisture and heat. After opening, seal well. Keeps for up to 2 years.

Precautions

Belongs to the Solanaceae family. Individuals with Capsicum allergy should use it with caution. Pregnant women should avoid it completely. If taking anticoagulants, consult a doctor.

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