Isot Pepper (Urfa Biber)
Cultivated by Turkish Kurds, the isot Kurdish black pepper is prepared in a time honored method. Isot begins as a red, sweet pepper with mild heat, which is later dried partially in the sun. It is then covered with tarps and left to ferment and oxidize under the autumn sun. When nearly blackened, the chile is left to dry in the air. The dried chile is then crushed into flakes, which are preserved by adding oil and a pinch of salt.
Its fragrance is amazing! Add liberal doses to most any dish: roasted potatoes, grilled meats, soups as a garnish, or a basic tomato sauce.