Isot pepper (Urfa Biber) - 10 pcs seeds

Urfa Biber (Urfa Biber) is a traditional Turkish hot pepper (Capsicum annuum) from the region of Urfa, Turkey, known for its unusually rich, warm, lightly smoky and delicately sweet flavour. The fruits change from deep red to a very dark, almost black-purple colour. It is especially prized after traditional drying, when it develops its characteristic deep aroma. Excellent for kebabs, meat, stews, sauces and even combinations with chocolate and coffee.

Urfa Biber (Urfa Biber) is a pepper in which aroma is just as important as heat. After harvesting, the fruits are traditionally sun-dried during the day and covered at night to "sweat". This process contributes to its characteristic dark colour and complex sweet-smoky flavour.

The variety ripens in approximately 70–90 days and is most often used dried and crushed into flakes. Interestingly, besides savoury recipes, Urfa Biber is also used in desserts, especially in combination with chocolate and coffee.

Variety characteristics

• Variety: Urfa Biber (Urfa Biber)
• Botanical species: Capsicum annuum
• Origin: The Urfa region, Turkey
• Type: Hot pepper
• Colour: Deep red → dark red → almost black-purple
• Flavour: Rich, warm, lightly smoky and delicately sweet
• Growth: Medium-height plant
• Climate: Prefers warm conditions
• Time to ripening: approximately 70–90 days
• Traditional processing: Sun-drying followed by "sweating"
• Main form of use: Dried and crushed into flakes
• Culinary uses: Meat, kebabs, stews, sauces, chocolate and coffee.

🔥 Heat

15 000–30 000 SHU

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse planting: recommended for a higher yield
Outdoor planting: 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 autumn, plants can be moved into pots and brought indoors to a bright place, where they may continue fruiting.

🍴 Culinary use

Urfa Biber is especially popular in Turkish cuisine and is an excellent addition to:

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

The combination of heat, sweetness and a lightly smoky character means it can be used as a complex seasoning rather than simply to add heat. Its growing use in sweet recipes with chocolate and coffee is also noted.

💡 Advice from Urban Botaniks: With Urfa Biber (Urfa Biber), I would place the main emphasis on the traditional drying method and complex sweet-smoky flavour, rather than on the Scoville value alone. It is the processing method that turns this pepper into the distinctive Turkish spice used with meat and kebabs as well as in more unusual combinations with chocolate and coffee.