Urfa Biber: C. annuum. Variety from Turkey, also known as Isot biber. Cultivated in southeastern Turkey, near the town of Sanliurfa from which it is named. Generally used in powder, it is often described as oily with a very special flavor, smoked, with notes of tobacco and plum. It matures from green to dark red-brown. The fruits for a week pass through a two-part process, dried in the sun during the day and night wrapped in towels. The night process is called "sweating", so the pieces of the chili that have dried are being flavored by those still wet. The chillies will then be salted and milled. Maras and Urfa are the best-known peppers in the Turkish community, common as salt and pepper at the table. Maras, Urfa and Aleppo would not traditionally be cultivated in Turkey, but just beyond the border with Syria. Biber in Turkish means chili. 30,000 to 50,000 SHU.

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