Chilli Urfa Biber – 35g

$3.45

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227 In stock

227 in stock

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Weight
35G

Product description

Urfa Biber Chillies are a Turkish chilli which comes from the town of Urfa in the south of Turkey. It is a big part of Turkish cuisine as they tend to use more chillies than pepper than the western world counterparts. The preparation of Urfa Bibers is what sets this chilli apart from any others in our range. When the chillies are harvested, they are dried in direct sunlight which turns the chillies lovely deep burgundy color. Instead of letting them dry out completely the farmers cover the chillies at night with fabric to make them “sweat” which preserves some of the natural oils in the skin. This process is a type of fermentation similar to the the production of black tea. As a result, when the chillies are ground they retain a moist almost damp texture. The oil ensures the chillies dot get mouldy, but once open, it is a good idea to keep in the fridge.

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Flavour Notes:

Urfa Biber Chillies are a Turkish chilli which comes from the town of Urfa in the south of Turkey. It is a big part of Turkish cuisine as they tend to use more chillies than pepper than the western world counterparts. The flavour of these chillies is spectacular with deep notes of chocolate and wine and a slow lingering heat with a hit of smokiness.

Culinary Notes:

The preparation of Urfa peppers is what sets this chilli apart from any others in our range. When the red peppers are harvested, they are dried in direct sunlight which turns them a lovely deep burgundy colour. Instead of letting them dry out completely, the farmers cover the chillies at night with fabric to make them “sweat” which preserves some of the natural oils in the skin. This process is a type of fermentation similar to the production of black tea. As a result, when the chillies are ground they retain a moist almost damp texture. The oil ensures the chillies don’t get mouldy, but once open it is a good idea to keep in the fridge.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, and filler free. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

100% Urfa chilli flakes without seeds

Country of Origin:

Turkey

Other Names or Spelling:

Urfa pepper, Isot pepper

How to use

  • Add directly to dishes or infuse in oil
  • Add to marinades or dips
  • mix with cumin seeds, sesames seeds and onion as a seasoning for meat dishes.
  • The fruity and acidic characteristics are perfect for garnishing salads or raw vegetables
  • The Urfa pepper is a chilli that can elevate any dish and is used like black pepper in everyday seasoning
  • Add to cold oil and warm on a low heat to make a delicious chilli oil
  • Add in the beginning of cooking to bloom and release its volatile oils or as a finishing seasoning after blooming in a warm pan

Recipe/product links:

Mexican Beef Bolognese

I absolutely love this Mexican-inspired twist on a classic family-favourite recipe. My Mexican Beef Bolognese…
Read More Mexican Beef Bolognese

The Spice People FAQs

Urfa Biber chillies, also known as Isot pepper, are a type of chili pepper grown in the Urfa region of Turkey. They are known for their unique flavour profile, combining smokiness, sweetness, and mild heat.

Urfa Biber chillies have a distinctively dark color, ranging from deep purplish-red to almost black. They are sun-dried during the day and sweated at night, resulting in a moist, pliable texture and a complex flavor.

Urfa Biber chillies have a rich, smoky flavour with hints of sweetness and mild heat. They are often compared to other dried chili peppers like Ancho or Chipotle, but with a more pronounced earthiness.

Urfa Biber chillies are used as a seasoning to add depth of flavor to a wide variety of dishes, including meat and vegetable dishes, stews, sauces, and dips. They can be sprinkled whole or crushed onto foods during cooking or used to make a paste.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.