Urfa Biber
Encyclopedia
Urfa biber is a dried Turkish pepper of the type Capsicum
annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, 'raisin
-like' taste. Urfa biber is technically a red 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. The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chile peppers, but provides a more lasting build of heat.
Traditionally used in Turkey in meat and savoury foods, because of its fruity overtones, it is becoming popular in to use in sweet dishes in North America.http://habeasbrulee.com/2007/03/29/raspberry-pomegranate-urfa-biber-brownies/http://sunspiral.livejournal.com/204325.html
Capsicum
Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas where they have been cultivated for thousands of years, but they are now also cultivated worldwide, used as spices, vegetables, and medicines - and have become are a key element in...
annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, 'raisin
Raisin
Raisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing...
-like' taste. Urfa biber is technically a red pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried
Drying (food)
Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay. Drying food using sun and wind to prevent spoilage has been practised since ancient times, and was the earliest form of food curing...
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. The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chile peppers, but provides a more lasting build of heat.
Traditionally used in Turkey in meat and savoury foods, because of its fruity overtones, it is becoming popular in to use in sweet dishes in North America.http://habeasbrulee.com/2007/03/29/raspberry-pomegranate-urfa-biber-brownies/http://sunspiral.livejournal.com/204325.html
External links
- Global Palate-recipes and source for Urfa Biber and other ethnic spices and blends
- 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
- Photo of Urfa Biber–Spiced Shrimp with Coconut Cream by Craig Koketsu at the James Beard FoundationJames Beard FoundationThe James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
's 'Chefs & Champagne 07.21.07' - Pepper Powder Power