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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 spice prepared from landrace Capsicum annuum[1] in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste.[2] 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.[3] 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.[4]
The Urfa pepper is a protected geographic indication in Turkey, with the official name "Urfa isot pepper" (Urfa isot biberi).[5]: 205
- ^ Nas, Yahya. "Screening of Urfa pepper landraces for resistance to Meloidogyne incognita". Research Gate. Retrieved 3 September 2024.
- ^ 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.
- ^ Korkmaz, Aziz; Aydoğdu, Mustafa H.; Mutlu, Nusret (2016). "Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi (Determination of Some Physicochemical and Color Properties of Traditional and Industrial İsot)". Araştırma Makalesi. 20 (3): 204–13. Retrieved 24 December 2022.
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