Urfa Biber Pepper
Urfa Biber Pepper
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Slow, raisiny, smoke-sweet heat that shows up a beat after the bite: that is the signature of a Turkish dried chile called urfa biber, crushed into soft, oily, dark burgundy flakes. Sprinkle it over roasted vegetables, fried eggs, hummus, grilled lamb and kebabs, or a bowl of yogurt, and it adds a mellow, chocolatey warmth rather than a sharp sting. It finishes a dish beautifully, scattered on at the end the way you would use flaky salt or chili flakes.
Urfa biber gets its dark color and raisin-like sweetness from a traditional Turkish process of drying the peppers in the sun by day and wrapping them tight at night, which sweats the flesh and deepens the flavor. We pack ours fresh in small batches in Portland so the flakes stay soft, oily, and aromatic instead of drying out to dust.
Single ingredient: urfa biber pepper. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
Where do I actually use urfa biber?
Where do I actually use urfa biber?
Use it as a finishing flake. Scatter it over roasted carrots, sweet potatoes, or green beans, over fried or soft-scrambled eggs, over hummus and grilled meat, and even over dark chocolate or vanilla ice cream. It brings warmth and a raisiny sweetness, so it works where a plain chili flake would taste too sharp.
How hot is urfa biber?
How hot is urfa biber?
Moderate and slow. The heat arrives gently and lingers rather than hitting up front, wrapped in smoky, dried-fruit sweetness. It reads more warm than fiery, which is why it suits finishing a dish rather than building raw heat into it.
What if a recipe calls for urfa biber and I want to swap it?
What if a recipe calls for urfa biber and I want to swap it?
Aleppo pepper is the closest stand-in, though it is brighter and less sweet. A pinch of mild chili flake with a small amount of smoked paprika gets you partway to the smoke and depth. Nothing quite matches the soft, oily, raisin-like character, so it is worth keeping a jar on hand.
Why are the flakes oily and sticky?
Why are the flakes oily and sticky?
That is the sign of a good urfa biber. The natural oils stay in the flesh through the slow drying, which keeps the flakes soft and clumpy rather than bone-dry. Store the jar sealed away from heat and light to hold that texture and aroma.
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Ingredients:
Urfa Biber Pepper
$12.00