Capsicum annuum
Turkish Urfa Biber - Scoville, Taste & Uses
Urfa biber peppers undergo sun drying by day and sweating under cloth by night. The process turns them pliable, dark, and aromatic. Flavor mixes smoke, chocolate, and dried fruit with a slow, warm burn. Turkish cooks sprinkle isot pepper over kebabs, pilaf, and eggs. Bakers fold it into chocolate desserts for smoky depth. Heat sits around 30,000 to 50,000 SHU, but oil curing makes it feel smoother. Luxe spice, desert sun - recorded by the Ministry of Silk Road Heat. Turkish Urfa Biber typically measures 30,000-50,000 SHU (Hot). Shows up across Turkey, Şanlıurfa Province in condiments, pickles, and marinades. Sprinkle Urfa biber over kebabs, stews, eggs, and roasted vegetables. Mix it with olive oil for dipping sauces. Fold it into hummus, yogurt dips, or chocolate confections. The pepper’s moist flakes dissolve into soups and braises, adding umami and gentle heat. Pair with lamb, eggplant, pomegranate, and honey. See sauces using Turkish Urfa Biber
Also known as: Isot Pepper, Urfa Chili
Species
Capsicum annuum
Heat
Flavour
Hot, Smoky, Earthy, Rich, lingering
Origin / Regions
Turkey, Şanlıurfa Province
Colour / Shape
Deep burgundy to purple-black when cured
Pod size
8-10 cm long, 2-3 cm wide
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Flavour & Aroma
Urfa biber peppers undergo sun drying by day and sweating under cloth by night. The process turns them pliable, dark, and aromatic. Flavor mixes smoke, chocolate, and dried fruit with a slow, warm burn. Turkish cooks sprinkle isot pepper over kebabs, pilaf, and eggs. Bakers fold it into chocolate desserts for smoky depth. Heat sits around 30,000 to 50,000 SHU, but oil curing makes it feel smoother. Luxe spice, desert sun - recorded by the Ministry of Silk Road Heat.
Sprinkle Urfa biber over kebabs, stews, eggs, and roasted vegetables. Mix it with olive oil for dipping sauces. Fold it into hummus, yogurt dips, or chocolate confections. The pepper’s moist flakes dissolve into soups and braises, adding umami and gentle heat. Pair with lamb, eggplant, pomegranate, and honey.
Heat Profile
Scoville range
30,000-50,000 SHU
Heat label
Hot
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Urfa biber originates in Şanlıurfa, Turkey, near the Syrian border. Farmers harvest ripe Capsicum annuum pods, then sun-dry them before sweating under cloth to retain oils. This traditional method dates back generations, preserving peppers for winter. The spice gained international fame through Turkish diaspora restaurants and artisan spice merchants. Today, isot pepper appears in modern Middle Eastern cuisine worldwide.
Botany & Growing Notes
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Grow Urfa-type peppers in warm climates with long summers. Start seeds indoors 8 weeks before transplanting. Provide full sun, fertile soil, and steady moisture. Plants reach 70 cm tall and produce medium pods. Harvest when peppers turn deep red. For traditional curing, sun-dry them partially, then sweat in covered trays overnight, repeating until pliable and dark. Lightly oil the cured flakes before storage.
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Turkish Urfa Biber typically measures 30,000-50,000 SHU (Hot). Ranges shift with cultivar and growing conditions.
Hot, Smoky, Earthy, Rich, lingering
Isot Pepper, Urfa Chili show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aji Charapita, Cayenne, Chiltepín, Italian Calabrian for comparable heat or recipes.
- Aji Charapita - Hot
- Cayenne - Hot
- Chiltepín - Hot
- Italian Calabrian - Hot
Sprinkle Urfa biber over kebabs, stews, eggs, and roasted vegetables. Mix it with olive oil for dipping sauces. Fold it into hummus, yogurt dips, or chocolate confections. The pepper’s moist flakes dissolve into soups and braises, adding umami and gentle heat. Pair with lamb, eggplant, pomegranate, and honey.
Grow Urfa-type peppers in warm climates with long summers. Start seeds indoors 8 weeks before transplanting. Provide full sun, fertile soil, and steady moisture. Plants reach 70 cm tall and produce medium pods. Harvest when peppers turn deep red. For traditional curing, sun-dry them partially, then sweat in covered trays overnight, repeating until pliable and dark. Lightly oil the cured flakes before storage.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10