Perfect Pepper Pair: Pul Biber and Urfa Biber

We are pleased to offer this duo of Turkish Pepper. Two ounces each.

The Pul Biber comes from Turkey as it's difficult to get the pepper from Syria (we do have a separate listing for the Syrian Aleppo Pepper). The chili got its name from Aleppo, a city along the Silk Road in Northern Syria. It comes from a burgundy chili called the Halaby pepper. Ripened peppers are semi-dried, de-seeded, and coarsely ground. Quality Aleppo pepper is flaky, semi-oily, and has a deep red, or burgundy, color. It should smell bright and fruity. Please note: Aleppo Pepper is preserved using salt and oil.

Like salt, Aleppo pepper is a flavor enhancer. It marries slow-building heat with earthy, cumin notes and fruity tang. The pepper has a moderate heat level and can substitute for chili pepper flakes. It is a common Middle Eastern condiment, traditionally used to season meat, beans, salads, and muhammara dip, but it can be used like any other dried red pepper. It’s great on pizza or pide (Turkish-style pizza), eggs, or any dish you want to “kick up” a bit with a little heat.

The Urfa Pepper (also called Isot Pepper) comes from the Urfa region in Turkey. The smoky flavor is commonly described as a chocolate/raisin/coffee flavor with a little bit of heat with a smoky, sour and sweet flavor. The pepper is actually red, but through a special process (alternating between being sun-dried then wrapped overnight), the skin darkens to a deep purple or black. It’s used in traditional Turkish and Kurdish dishes – it works nicely in eggplant and lamb dishes, grilled cheese, kebabs, vegetables, eggs, salads, and other meat. Try mixing it with cumin, cardamom, onion powder, or ginger to get a nice blend for soup or for meat rubs. Urfa pepper is preserved using salt and oil.