View source for Biology:Urfa biber

{{Short description|Dried chili pepper from Turkey}}
{{Infobox cultivar
| name = Urfa biber
| image = Flaked Isot Chili.jpg
| image_caption = Flaked Urfa biber
| image_alt = 
| genus = ''[[Biology:Capsicum|Capsicum]]''
| species = ''[[Biology:Capsicum annuum|Capsicum annuum]]''
| origin = [[Place:Urfa|Urfa]], [[Place:Turkey|Turkey]]
| module = {{Infobox pepper
 | embed = yes
 | heat = Medium
 | scoville = 7,500
}}
}}

'''Urfa biber''' (also known as '''isot pepper''', {{IPAc-en|I|'|s|ou|t}}) is a dried [[Place:Turkey|Turkish]] chili pepper of the type ''[[Biology:Capsicum annuum|Capsicum annuum]]'' cultivated in the [[Place:Urfa|Urfa]] region of Turkey. It is often described as having a smoky, raisin-like taste.<ref>{{cite web |last1=Sannae |first1=Mark |title=Urfa Biber |url=http://www.globalpalate.citymax.com/urfapage.html |website=Global Palate |access-date=20 January 2022}}</ref> Urfa biber is technically a red (chili) pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called 'sweating', and works to infuse the dried flesh with the remaining moisture of the pepper.<ref>{{cite web |title=Crushed Urfa Chiles |url=https://www.savoryspiceshop.com/products/crushed-urfa-chiles |website=Savory Spice |access-date=20 January 2022 |language=en}}</ref> The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chili peppers, but provides a more lasting build of heat.

The pungency of the urfa biber is 7,500 SHU on the [[Scoville scale]].<ref>{{cite web |title=Chiles, Urfa Biber |url=https://www.thespicehouse.com/products/urfa-biber |website=The Spice House |access-date=20 January 2022 |language=en}}</ref>

The Urfa pepper is a protected geographic indication in Turkey, with the official name "Urfa isot pepper" (''Urfa isot biberi'').<ref name="Korkmaz et al 2016">{{cite journal |last1=Korkmaz |first1=Aziz |last2=Aydoğdu |first2=Mustafa H. |last3=Mutlu |first3=Nusret |title=Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı  Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi (Determination of Some Physicochemical and Color Properties of Traditional and  Industrial İsot) |journal=Araştırma Makalesi |date=2016 |volume=20 |issue=3 |page=204-13 |url=https://dergipark.org.tr/tr/download/article-file/225588 |access-date=24 December 2022}}</ref>{{rp|205}}

==Etymology==
According to Sevan Nişanyan, the name ''isot'' evolved from ''issi ot,'' ({{lit|hot weed}}) meaning pepper in regional Turkish. The term ''issi ot'' has been attested in Turkish in multiple sources since late 15th century. In Hamit Zübeyir Koşay and {{ill|İshak Işıtman|tr}}'s book from 1932, ''Anadilden Derlemeler'', this term was included as ''ısıot'' and ''isot''.<ref>{{cite web |last1=Nişanyan |first1=Sevan |title=isot |url=https://www.nisanyansozluk.com/kelime/isot |website=NişanyanSözlük |access-date=7 June 2022}}</ref>

==Production==
The harvesting and processing of Urfa peppers takes place from August to October.<ref name="Beçene 2021">{{cite news |last1=Beçene |first1=Berivan |title=Şanlıurfa’da 50 dereceyi bulan sıcaklar altında biber üretimi yapılıyor |url=https://gazete.firat.edu.tr/sanliurfada-50-dereceyi-bulan-sicaklar-altinda-biber-uretimi-yapiliyor.html |access-date=24 December 2022 |work=Fırat Haber |publisher=Fırat University |date=20 September 2021}}</ref> Workers are exposed to extreme heat of up to 40-50°&nbsp; C.<ref name="Beçene 2021"/> Extreme heat adversely affects the process.<ref name="Korkmaz et al 2016"/>{{rp|211}}<ref name="Beçene 2021"/>

Isot can be produced in two ways: traditional and industrial (or fabricated).<ref name="Korkmaz et al 2016"/>{{rp|205}} The two methods result in products with significantly different colors; the fabricated isot has a browner color, with fewer [[Biology:Carotenoid|carotenoid]]s, than the traditional kind.<ref name="Korkmaz et al 2016"/>{{rp|211}}

In traditional isot production, workers remove the stems and clean the seeds and then cut the peppers into 2 or 3 slices.<ref name="Korkmaz et al 2016"/>{{rp|205}}<ref name="Beçene 2021"/> Then the peppers are left out in the sun to dry for about a week, making sure that none are overlapping.<ref name="Beçene 2021"/> Once finished, the peppers are kept out in the sun in tightly sealed bags in a process known as "sweating".<ref name="Korkmaz et al 2016"/>{{rp|205}}<ref name="Beçene 2021"/> Once per day, workers turn the bags upside down so both sides get sunlight.<ref name="Beçene 2021"/> To keep the bags warm during the night, they are covered with cloths.<ref name="Korkmaz et al 2016"/>{{rp|207}} This "sweating" is what gives the peppers the desired dark red or purplish color.<ref name="Korkmaz et al 2016"/>{{rp|205}} Once the peppers have darkened enough, which usually takes about a week, they are taken out of the bags and spread out on the floor to sun-dry again.<ref name="Beçene 2021"/> Once this final drying is finished, the peppers are usually processed immediately.<ref name="Sheldon 2015">{{cite web |last1=Sheldon |first1=M. Elizabeth |title=Everything You Need to Know About Urfa Biber, the Miracle Spice |url=https://www.foodandwine.com/lifestyle/everything-you-need-know-about-urfa-biber-miracle-spice-youre-missing-out |website=Food & Wine |access-date=27 November 2022 |date=2015}}</ref> Producers grind them up and add a small amount of salt, which prevents the flakes from forming large clumps.<ref name="Sheldon 2015"/> Some olive oil may also be added at this stage.<ref name="Korkmaz et al 2016"/>{{rp|205}} The crushed peppers are typically sold to consumers about 3 to 5 days after grinding.<ref name="Beçene 2021"/>

In fabricated isot production, which is faster than the traditional method, the peppers are cut into slices and then either sun-dried or heated in an oven to get down to 15% humidity.<ref name="Korkmaz et al 2016"/>{{rp|205}} They are then ground up.<ref name="Korkmaz et al 2016"/>{{rp|205}} Workers then add water to increase their moisture content to 25-27%, and then the crushed peppers are friction-heated to 60-65°&nbsp; C by being passed through a screw-shaped helix.<ref name="Korkmaz et al 2016"/>{{rp|205}} Then they are kept in wooden containers for 30 to 36 hours while being heated up to 80-90°&nbsp;C.<ref name="Korkmaz et al 2016"/>{{rp|205}} This process, known as "kneading", simulates the traditional "sweating" process by causing the peppers to acquire a darker color.<ref name="Korkmaz et al 2016"/>{{rp|205}}

As an alternative to crushing, the peppers can be pickled.<ref name="Sheldon 2015"/> Pickled Urfa biber is not typically found outside of Turkey because it isn't exported.<ref name="Sheldon 2015"/>

==Flavor==
The sun-drying process gives Urfa biber a distinct smoky flavor, although it isn't smoked.<ref name="Sheldon 2015"/> The presence of [[Chemistry:Tannin|tannin]]s gives it a complex flavor, reminiscent of wine, tobacco or chocolate.<ref name="Sheldon 2015"/> It is somewhat, but not wholly, sweet, and it also has heat and acidity.<ref name="Sheldon 2015"/>

==Culinary use==
The finished product is used to add flavor and color to a wide range of dishes, including local specialties like çiğ köfte and lahmacun.<ref name="Korkmaz et al 2016"/>{{rp|204-5}} It is often combined with [[Biology:Cumin|cumin]], [[Biology:Paprika|paprika]], sesame seeds, or onion.<ref name="Sheldon 2015"/> It is traditionally used in Turkey in meat and savoury foods.<ref>{{cite web |title=Varietal Pepper Glossary T To Z |url=http://www.thenibble.com/zine/archives/varietal-peppercorns9.asp |website=The Nibble |access-date=20 January 2022 |date=September 2010}}</ref>

==History==
The Syrian Civil War caused export of the popular Aleppo pepper to drop dramatically.<ref name="Sheldon 2015"/> As a result, Urfa biber gained international popularity during the 2010s as a substitute.<ref name="Sheldon 2015"/>

==See also==
* Aleppo pepper

==References==
{{reflist}}

==External links==
*[http://nymag.com/nymetro/food/reviews/9892/ Extra Spicy: ''At Kalustyan’s Café, chef Mohan Ismail’s Indian-influenced menu showcases the world of exotic spices sold at the famed market across the street'']
*[http://www.jamesbeard.org/gallery/main.php?g2_view=core.ShowItem&g2_itemId=11717 Photo of Urfa Biber–Spiced Shrimp with Coconut Cream by Craig Koketsu] at the James Beard Foundation's 'Chefs & Champagne 07.21.07'



[[Category:Capsicum]]


{{Sourceattribution|Urfa biber}}