Black Urfa Chili
Deeply savory and not-so-spicy with cocoa and dried fruit notes.
- Regular price
- $8.99
- Regular price
- Sale price
- $8.99
- Unit price
- per
- Availability
-
- Sale price
- $8.99
Why Burlap & Barrel?
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Our Black Urfa Chili comes from Urfa, Turkey, where it has been grown and cured for centuries. It has a rich, malty flavor with a lingering burn. The chilis ripen to a bright red color, then are laid out under sheets in the hot summer sun. This technique cures the pepper in its own juices and gives it a deep umami flavor and beautiful dark color. Great in stews, tomato sauces, salad dressings, chocolate desserts or sprinkled over fluffy scrambled eggs.
Please note that the Black Urfa Chili contains a little sunflower oil and may appear to be slightly clumpy or wet. There's nothing to be concerned about — it's all part of what makes the chili so delicious!
Highlights
Urfa, Turkey
Urfa biber, isot
Cured in the sun and stone-ground
Raisin • Espresso • Summer Night
Ingredients
Urfa Chili (Capsicum annuum), sunflower seed oil, salt (salt content is 1% by weight, or about 0.5 grams per jar)
Cooking tips
- Sprinkle over roasted vegetables, eggs, or cooked proteins
- Stir into brownie batter or chocolate cookie dough
- Mix into hummus or other creamy dips
Chili Comparison Guide
Explore origins, tasting notes and heat levels
| Spice | Heat level | Description | Tasting notes |
|---|---|---|---|
|
Mild
|
Origin:
Urfa, Turkey Deeply savory and not-so-spicy with cocoa and dried fruit notes.
Deeply savory and not-so-spicy with cocoa and dried fruit notes.
Origin:
Urfa, Turkey
Tasting Notes:
Raisin • Espresso • Summer Night
Heat Level: Mild
|
Raisin • Espresso • Summer Night |
|
|
Mild
|
Origin:
Kahramanmaras, Turkey Summery, mildly spicy, versatile Aleppo-variety pepper flakes.
Summery, mildly spicy, versatile Aleppo-variety pepper flakes.
Origin:
Kahramanmaras, Turkey
Tasting Notes:
Roasted Tomato • Honey • Mediterranean Sun
Heat Level: Mild
|
Roasted Tomato • Honey • Mediterranean Sun |
|
|
Hot
|
Origin:
Cobán, Guatemala A rare Maya variety of chili with a fierce, smoky heat and a lush, fruity aroma.
A rare Maya variety of chili with a fierce, smoky heat and a lush, fruity aroma.
Origin:
Cobán, Guatemala
Tasting Notes:
Papaya • Roasted Corn • Fire
Heat Level: Hot
|
Papaya • Roasted Corn • Fire |
|
|
Hot
|
Origin:
Fire Tongue Farms, California Classic cayenne powder, plenty hot with a sweet backbone.
Classic cayenne powder, plenty hot with a sweet backbone.
Origin:
Fire Tongue Farms, California
Tasting Notes:
Fresh Peach • Burnt Hay • Flambé
Heat Level: Hot
|
Fresh Peach • Burnt Hay • Flambé |
|
|
Medium
|
Origin:
Jersey City, NJ, USA The ideal garnish for perfect pizza, smoky, spicy and sweet.
The ideal garnish for perfect pizza, smoky, spicy and sweet.
Origin:
Jersey City, NJ, USA
Tasting Notes:
Sweet Heat • Brick Oven • Perfect Pie
Heat Level: Medium
|
Sweet Heat • Brick Oven • Perfect Pie |
|
|
Medium
|
Origin:
Santa Cruz, California Vine-ripened and smoked over fruit tree branches, hot and smoky.
Vine-ripened and smoked over fruit tree branches, hot and smoky.
Origin:
Santa Cruz, California
Tasting Notes:
Campfire • Roasted Tomato • Hot & Sweet
Heat Level: Medium
|
Campfire • Roasted Tomato • Hot & Sweet |
|
|
Medium
|
Origin:
Santa Cruz, California Vine-ripened chilis, spicy and sweet, intensely fresh.
Vine-ripened chilis, spicy and sweet, intensely fresh.
Origin:
Santa Cruz, California
Tasting Notes:
Summer Tomato • Sugar Cane • High Burn
Heat Level: Medium
|
Summer Tomato • Sugar Cane • High Burn |
|
|
No heat
|
Origin:
Norwich Meadows Farm, NY, USA Sweet pepper flakes bursting with a creamy, mild, summery flavor.
Sweet pepper flakes bursting with a creamy, mild, summery flavor.
Origin:
Norwich Meadows Farm, NY, USA
Tasting Notes:
Cherry • Sun-Dried Tomato • Summer Bounty
Heat Level: No heat
|
Cherry • Sun-Dried Tomato • Summer Bounty |
RECIPES
SOURCING
Black Urfa Chili starts out as a red, sweet, spicy pepper almost identical to the more famous Aleppo pepper. It's grown in the hills around the ancient Turkish city of Urfa, where the hot, dry days, cold nights and sandy soil are part of its unique terroir. After harvesting, it's cured in the sun, where it changes color from red to black and develops its characteristic flavor profile, reminiscent of chocolate and dried fruits, with a lingering burn. It goes through a final stone-grinding step, where it's ground into flakes between massive granite wheels with a little bit of sea salt and sunflower seed oil. The oil helps preserve its natural texture and flavor and prevents it from drying out (and is delicious, too!).
Meet the Farmer: Bekir Bey is a chili pepper farmer just outside the city of Urfa, and in this photo he was out picking peppers in the blazing 104-degree heat. He and his family cultivate about 12 acres of chili peppers, almost all of which will be cut up, fermented and ground into the famous Black Urfa Chili Flakes. They spend about 10 months of the year planning, planting, tending, watering and harvesting these very special chili peppers. The combination of pepper variety (same as an Aleppo/Silk Chili), sandy soil, hot dry climate and very particular fermentation method all come together to create a pepper unlike any other in the world.
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