From the producer:
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.
After being cured, the black Urfa chili is packed with salt and a little sunflower seed oil to preserve its natural texture and flavor and prevent it from drying out.
Origin: Urfa, Turkey
Aliases: Urfa biber, isot
Heat level: 5,000-10,000 Scoville units
Process: Cured in the sun and stone-ground
Ingredients: Urfa Chili (Capsicum annuum), sunflower seed oil, salt (salt content is 1% by weight, or about 0.5 grams per jar)
Tasting notes: Raisin • Espresso • Summer Night
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!).
Please note that the black Urfa chili contains a little sunflower oil, and may appear to be slightly clumpy or wet as a result, especially at cold temperatures. The oil is part of what makes the chili so delicious, and there's nothing to be concerned about if it looks a little wet.
Ingredients: Urfa chili (capsicum annuum), sunflower seed oil, salt
1.8 oz glass jar