Sun-dried and sun-cured for two to three days for enhanced flavor and aroma
Packaged for several days to allow natural respiration, preserving freshness
Distinct smoky and woody notes with warm cocoa and spicy undertones
Intense heat and capsaicin content for a bold culinary experience
Versatile use in salads, stews, rice dishes, and pizza toppings
Summarized by Shop
Location: Urfa (Turkey) Botanical classification: Capsicum annuum
The Urfa pepper has a unique harvesting and conditioning process. It is picked, sun-dried for two to three days, then packed for several days so that it can sweat. This method gives it a smoky taste and a unique woody aroma. On the nose, it almost has warm notes of cocoa. P