Urfa pepper seeds - Page 4

swellcat · August 27, 2016

The curing, drying, wrapping-at-night bit, I'm a bit in the dark about. Wrap in what? Cheesecloth? Muslin? Authenticated shards from the Shroud of Turin?

Consistent with Urfa Biber/Isot?

dmforcier · August 27, 2016

Very interesting pods, but they don't look much like the ones shown earlier in the thread (which to me resemble a very large Padron).

I suspect that the "cover at night" practice is to keep dew off them, to say nothing of concealing from passing bandits and/or rodents.

Love to hear what you think of the finished product.

Father'sDaughter · August 27, 2016

Go with a dehydrator unless you live in the desert, otherwise they'll grow fuzzy stuff inside them and you'll have to toss them.

Cole_Robbie · August 27, 2016

Quote:

Originally Posted by Father'sDaughter

Go with a dehydrator unless you live in the desert, otherwise they'll grow fuzzy stuff inside them and you'll have to toss them.

agreed

swellcat · August 27, 2016

Right. The wrapping thing would seem to trap/retain moisture. Maybe that makes sense in very arid conditions.

Quote:

. . . peppers are picked and cut, dried in the sun by day, then wrapped and sweated at night for more than a week. This sweating process gives the chiles a rich, earthy flavor and smoky aroma. — http://www.savoryspiceshop.com/spices/chilurfa.html

lavanta · August 31, 2016

This pepper is the essential ingredient in one particular kebab in Turkey. Please see this link:
Adana Kebab: http://www.seriouseats.com/recipes/2...ab-recipe.html

swellcat · November 25, 2016

Next flush of fruit consisted of larger pods.

The flakes are from the first fruit, counter-dried and ground. The dark-purple, almost black, colour did not appear . . . and neither did the complex, "raisiny" notes.

The grower who shared seeds sourced his originals from https://www.buckeyepepper.com/urfa-b...h=urfa%20biber .

oakley · November 26, 2016

Interesting that pages and pages of goolgle images show fields of red peppers. Then in some copy it mentions the urfa is vine ripened to a dark purple. In your Buckeye link, one pic does show a pepper turning dark on one side similar to what an antho tomato does on its sunny side.

The UrfaBiber dried flake is one of my favorites. On roasted/steamed mixed root veg tossed with freshly grated turmeric nub. Any meats...slow roasting a brisket today and it will be a key player.

I make a smoked pepper blend with hot, mild, and a few sweet peppers, then dehydrate that is excellent on its own. Not trying to duplicate the Urfa i purchase. Just wanting the flavor of a mild smoke, mild heat with big roasted pepper flavor.

Cole_Robbie · November 26, 2016

I put a pic of mine below. I never did dry them.

Would you consider the Urfa a paprika pepper? What do you think is the difference between the Urfa and typical paprika pepper?

swellcat · November 26, 2016

Borrowing a photo from The Spice House, see the contrast?

It's not at all clear whether this difference is Nature or nurture.

chancethegardener · November 26, 2016

The difference is related to how the peppers are processed to make flakes. Fruits are supposed to be scarlet red when they are ripe on the vine. Final color of the flakes are also supposed to be different than that of paprika.

I have been working on adding Urfa's Isot to our seed catalog for more than three years now and I have grown quite a few different strains until I have found the one that I think would be the most genuine. Early this year I got a new strain of seeds which finally will be the main and first one that hopefully will make it to our catalog, early next year. This was quite challenging!

Salsacharley · November 27, 2016

According to The Field Guide for Peppers by Dave DeWitt and Janie Lamson, there is a Urfa Biber, also known as Isot Pepper, and it is a Pimiento under Capiscum annuum.

Quote:

Originally Posted by Cole_Robbie

I put a pic of mine below. I never did dry them.

Would you consider the Urfa a paprika pepper? What do you think is the difference between the Urfa and typical paprika pepper?

chancethegardener · November 28, 2016

Isot (İsot in Turkish) is a combination of two words, "Isı" and "Otu". Isı means heat, Ot means weed. Hence, İsot means spicy (hot) weed. This word is not specific to the pepper and can be used for any other spicy plants (e.g. mustard is also spicy). On the other hand, most common use of the word is attached to Urfa's famous flake peppers.

swellcat · November 29, 2016

I dropped six bucks at The Spice House on a quarter bag to try and see what the fuss is all about. Free shipping with code, "NOPOLITICS". I'd much rather grow my own, but some kind of taste-reference point is needed.

oakley · November 29, 2016

Well worth it to purchase and have a taste. I recently re-stocked as it has had a prime spot on my spice shelf for at least 10yrs now.

I do think it is Nature and Nurture. I just don't think it can be easily duplicated.

Made SmokedHatchChili Urfa Beef Soup last Sunday with Urfa/Kirmizi spiced pepitas. Fresh baked bread.

And a nice batch of Urfa Hummus topped with the same pepitas.

View Poll Results: I want Urfa pepper seeds
Yes please	49	94.23%
No I don't care	3	5.77%
Voters: 52. You may not vote on this poll

August 27, 2016	#46
swellcat Tomatovillian™ Join Date: Jul 2013 Location: Cowtown, Texas – 7B/8A Posts: 192	Curing The curing, drying, wrapping-at-night bit, I'm a bit in the dark about. Wrap in what? Cheesecloth? Muslin? Authenticated shards from the Shroud of Turin? Consistent with Urfa Biber/Isot?

August 27, 2016	#47
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	Very interesting pods, but they don't look much like the ones shown earlier in the thread (which to me resemble a very large Padron). I suspect that the "cover at night" practice is to keep dew off them, to say nothing of concealing from passing bandits and/or rodents. Love to hear what you think of the finished product. __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

August 27, 2016	#48
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Go with a dehydrator unless you live in the desert, otherwise they'll grow fuzzy stuff inside them and you'll have to toss them.

August 31, 2016	#51
lavanta Tomatovillian™ Join Date: May 2013 Location: San Diego, CA Posts: 68	This pepper is the essential ingredient in one particular kebab in Turkey. Please see this link: Adana Kebab: http://www.seriouseats.com/recipes/2...ab-recipe.html

November 25, 2016	#52
swellcat Tomatovillian™ Join Date: Jul 2013 Location: Cowtown, Texas – 7B/8A Posts: 192	Next flush of fruit consisted of larger pods. The flakes are from the first fruit, counter-dried and ground. The dark-purple, almost black, colour did not appear . . . and neither did the complex, "raisiny" notes. The grower who shared seeds sourced his originals from https://www.buckeyepepper.com/urfa-b...h=urfa%20biber .

November 26, 2016	#53
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	Interesting that pages and pages of goolgle images show fields of red peppers. Then in some copy it mentions the urfa is vine ripened to a dark purple. In your Buckeye link, one pic does show a pepper turning dark on one side similar to what an antho tomato does on its sunny side. The UrfaBiber dried flake is one of my favorites. On roasted/steamed mixed root veg tossed with freshly grated turmeric nub. Any meats...slow roasting a brisket today and it will be a key player. I make a smoked pepper blend with hot, mild, and a few sweet peppers, then dehydrate that is excellent on its own. Not trying to duplicate the Urfa i purchase. Just wanting the flavor of a mild smoke, mild heat with big roasted pepper flavor.

November 26, 2016	#56
chancethegardener Tomatovillian™ Join Date: Jan 2011 Location: WV Posts: 604	The difference is related to how the peppers are processed to make flakes. Fruits are supposed to be scarlet red when they are ripe on the vine. Final color of the flakes are also supposed to be different than that of paprika. I have been working on adding Urfa's Isot to our seed catalog for more than three years now and I have grown quite a few different strains until I have found the one that I think would be the most genuine. Early this year I got a new strain of seeds which finally will be the main and first one that hopefully will make it to our catalog, early next year. This was quite challenging!

November 28, 2016	#58
chancethegardener Tomatovillian™ Join Date: Jan 2011 Location: WV Posts: 604	Isot (İsot in Turkish) is a combination of two words, "Isı" and "Otu". Isı means heat, Ot means weed. Hence, İsot means spicy (hot) weed. This word is not specific to the pepper and can be used for any other spicy plants (e.g. mustard is also spicy). On the other hand, most common use of the word is attached to Urfa's famous flake peppers.

November 29, 2016	#59
swellcat Tomatovillian™ Join Date: Jul 2013 Location: Cowtown, Texas – 7B/8A Posts: 192	I dropped six bucks at The Spice House on a quarter bag to try and see what the fuss is all about. Free shipping with code, "NOPOLITICS". I'd much rather grow my own, but some kind of taste-reference point is needed.