Urfa Biber, Capsicum annuum, are medium-heat chile flakes that measure 6,000-8,000 Scoville Heat Units (SHU). They are also called urfa pepper, urfa biber chile, isot pepper, isot biber or Turkish isot biber. Urfa Biber are indigenous to the Mediterranean region of Sanliurfa in southeastern Turkey and have an almost sticky smell reminiscent of licorice or molasses with a touch of smoke.

Wine drinkers would say it’s got a tannic finish, fading to a herbaceous bitterness that lives under the lingering heat. The Urfa Biber’s heat tends to build in the mouth; while these flakes may seem relatively moderate at the start of a meal, their intensity increases as you continue eating.

Businesses that frequently purchase Urfa Biber are Mexican and Middle Eastern restaurants; pizza restaurants; brewpubs; brewers; distilleries; independent spice shops; olive oil shops; and subscription manufacturers.

Flavor Profile

Urfa Biber has a well-rounded flavor; it’s got a smoky, earthy edge and undertones of coffee, chocolate, tobacco and raisins.

Heat Level

Urfa Biber measures a medium-level 6,000-8,000 Scoville Heat Units (SHU). 

How to Use

Urfa Biber chiles are traditionally used to stand up to strong flavors like lamb, so blend them into the mix when you make Kofte Kebabs or Spiced Meatballs. Add a little depth and heat to tangy Stuffed Grape Leaves. Swap them in when making the highly seasoned braised eggplant dish, Imam Bayildi. It’s terrific sprinkled over Homemade Hummus. 

Use it on powerful flavors; add it to a rub for venison chops or give a spicy twist to a traditional duck confit. Use when roasting root vegetables like turnips or parsnips. Drizzle Urfa Biber-laced oil over feta or halloumi cheese.  Stir into fruit chutney, or kick your brownies into the stratosphere with raisiny, smoky Urfa Biber mixed in the batter.  Customers enjoy Urfa Biber on scrambled eggs, steak, braised lamb with tomatoes, hamburger, couscous, paella, and salsa.