Isot pepper (Urfa Biber) - 10 pcs. seeds

Urfa Biber is a pepper where aroma is as important as spiciness. After harvesting, the fruits are traditionally dried in the sun during the day and covered at night to "sweat". It is this treatment that contributes to the characteristic dark color and complex sweet-smoky flavor.

The variety matures in approximately 70–90 days and is most often used dried and crushed into flakes. Interestingly, in addition to savory recipes, Urfa Biber also finds application in desserts, especially in combination with chocolate and coffee.

Characteristics of the variety

• Variety: Urfa Biber
• Botanical species: Capsicum annuum
• Origin: Urfa Region, Turkey
• Type: Chili pepper
• Color: Deep red → dark red → almost black-purple
• Taste: Rich, warm, slightly smoky and delicately sweet
• Growth: Medium tall plant
• Climate: Prefers warm conditions
• Period to maturity: about 70–90 days
• Traditional processing: Sun drying and subsequent "sweating"
• Main form of use: Dried and crushed into flakes
• Culinary application: Meat, kebabs, stews, sauces, chocolate and coffee.

🔥 Anger

15,000–30,000 SHU

🌱 Sowing and growing

Sowing: January – April
Location: Indoors
Germination temperature: 20–30°C
Planting in a greenhouse: recommended for higher yields
Planting outdoors: around the end of May
Ripening: approximately 70–90 days
Support: taller plants can be tied up
Pruning: possible to maintain a compact shape.

In the fall, the plants can be moved to pots and brought into a bright spot indoors where they can continue fruiting.

🍴 Culinary app

Urfa Biber is particularly popular in Turkish cuisine and makes a great addition to:

• kebabs and grilled meat;
• lamb and veal;
• stews and slow-cooked dishes;
• vegetables and sauces;
• spicy marinades;
• chocolate desserts;
• coffee and coffee desserts.

The combination of spiciness, sweetness, and a slight smoky character allows it to be used as a complex spice rather than simply as a means of adding spiciness. It is increasingly being used in sweet recipes with chocolate and coffee.

💡 Tip from Urban Botaniks: With Urfa Biber, I would put the main emphasis on the traditional drying method and the complex sweet-smoky flavor , and not just on the Scoville value. It is the way of processing that turns this pepper into the characteristic Turkish spice, which is used both with meat and kebabs, and in more unusual combinations with chocolate and coffee.