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Ufra Biber- must add to your pantry

The Turkish word for chilli is Biber.  These peppers are unlike anything we’d tasted before. They are a sort of cousin to our popular Marash chiles – they grow one mountain range over in the Urfa region of Turkey – but with an intense smoky depth that really sets them apart.

Urfa Biber is spicy, salty, and slightly sour. Thanks to the sun-drying process, there’s also a hint of smokiness. In addition, the pepper is earthy with notes of chocolate, tobacco, leather,  and a slight raisin-like sweetness. The heat of the fresh pepper is mild when fresh, and intensifies during the drying process. It has a slow building burn that clocks in at 30,000-50,000 Scoville Heat Units. We add it to our coffee hot sauce to add another depth of flavour beyond the cayenne, coffee and vinegar. It has a distinct aftertaste that lingers bringing you back for more. 

Sprinkle it on vegetables while cooking; blend into homemade salad dressings; season braising liquid when slow cooking meats; use it to bring new life to anything you add it too the possibilities are endless.

 

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