In southeastern Turkey, you'll find black Urfa chili (or its uncured red variety) on almost every table. It's delicious on kebabs and other grilled meats and veggies, cooked into stews and chilis, in salad dressings, sprinkled on fluffy scrambled eggs, and even mixed into brownies and other chocolate desserts for a little extra depth and a hint of heat.
Epicurious called it a “Game-changing spice for home cooks who think they have everything” and Bon Appetit said that our Urfa was “the one I obsessed over in 2018.”
Origin: Urfa, Turkey
Aliases: Urfa biber, isot pepper
Process: Cured in the sun and stone-ground
Ingredients: Urfa Chili, Sunflower Oil, Salt
Tasting notes: Raisin • Espresso • Summer Night
Season kebabs and chilis for a rich spiciness
Top off baba ghanoush and hummus
Add to chocolate and fruit-based sweets like hot chocolate and brownies
Black Urfa Chili starts out as a red, sweet and 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, ground into flakes between massive granite wheels with a little bit of sea salt and oil.