B&B's black chili comes from Urfa, Turkey, where it has been grown and cured for centuries. It has a rich, malty flavor with a lingering burn. Great in stews, tomato sauces, salad dressings, brownies and other desserts, or just sprinkled over fluffy scrambled eggs.
Epicurious called it a “Game-changing spice for home cooks who think they have everything” and Bon Appetit said that this Urfa was “the one I obsessed over in 2018.”
ORIGIN: Urfa, Turkey
Aliases: Urfa biber, Isot pepper
Process: Sun-dried during the day, wrapped in fabric at night
Ingredients: Urfa Chili, Sunflower Oil, Salt
Tasting notes: Raisin • Espresso • Summer Night
COOKING:
Season kebabs and chilis for a rich spiciness
Top off baba ghanoush and hummus
Add to chocolate and fruit-based sweets like hot chocolate and brownies
In One-Pan Garlic and Caper Spaghetti (community recipe)
In Roasted Fennel with Black Urfa Chili (community recipe)
Pairs well with: Wild Mountain Cumin, Smoked Pimentón Paprika, Cured Sumac
SOURCING:
These chilis are names after Urfa, a town in southern Turkey on the Syrian border where the chilis are grown. They ripen to a deep maroon color, then are sun-dried during the day and wrapped tightly in fabric at night. This technique cures the peppers in their own juices and gives them a deeper, umami flavor and beautiful dark color.
