Urfa biber
| Urfa biber | |
|---|---|
 Flaked Urfa biber | |
| Genus | Capsicum |
| Species | Capsicum annuum |
| Origin | Urfa, Turkey |
| Heat |  Medium |
| Scoville scale | 7,500 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 7,500 SHU on the Scoville scale.[3]
It is traditionally used in Turkey in meat and savoury foods.[4]
Etymology[edit]
According to Sevan Nişanyan, the name isot evolved from issi ot, (lit. hot weed) meaning pepper in regional Turkish. The term issi ot has been attested in Turkish in multiple sources since late 15th century. In Hamit Zübeyir Koşay and İshak Işıtman's book from 1932, Anadilden Derlemeler, this term was included as ısıot and isot.[5]
See also[edit]
References[edit]
- ^ Sannae, Mark. "Urfa Biber". Global Palate. Retrieved 20 January 2022.
- ^ "Crushed Urfa Chiles". Savory Spice. Retrieved 20 January 2022.
- ^ "Chiles, Urfa Biber". The Spice House. Retrieved 20 January 2022.
- ^ "Varietal Pepper Glossary T To Z". The Nibble. September 2010. Retrieved 20 January 2022.
- ^ Nişanyan, Sevan. "isot". NişanyanSözlük. Retrieved 7 June 2022.
External links[edit]
- 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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