Dalyan Isot Pepper -5-

The isot pepper is grown in the ?anl?urfa region in the south east of Turkey and, as such, you may find it called Urfa biber at some stores. When eaten fresh, it is a vibrant ruby red capsicum (like an elongated bell pepper), with an incredibly sweet flavor and quite a subtle heat (a combination that shines in the pickled version – if you’re lucky enough to find it). The dark color that makes it so distinctive comes from the two-part drying process: after being picked they are put to partially dry under the unforgiving summer sun before being tightly packed into sacks, and left to ‘sweat’ overnight. This ensures that the dried flakes retain some of the natural oils of the pepper, never quite drying out fully. The process is repeated for around week, as the color of the dried peppers darkens to a deep burgundy or purple-hued black. They are then ground and salted. Taste The word isot comes from the Turkish isli ot (smoked weed) and the resulting spice has a smokiness reminiscent of the Mexican chipotle. But unlike its American cousin, this flavor is not the result of a smoking process but instead comes from the natural flavors of the pepper. The earthy taste has been likened to coffee, tobacco, dried fruit, and chocolate – a dark and sultry combination that speaks to us of clandestine meetings around the hearths of dimly lit backrooms. The heat is quite mild at first, but don’t be fooled into eating too much – it gradually builds to a lasting burn that’s hot enough to make your eyes water.