These two peppers, Urfa isot and Turkish red pepper flakes, are made from dried red peppers, but they are processed differently. Turkish red pepper flakes are sun-dried, crushed into flakes, and stay bright red. Urfa isot is dried in the sun during the day and covered at night to sweat; this cycle turns the peppers dark burgundy, almost black, and gives them a smoky, dried-fruit-like flavor. These two each give a dish a different character.
Turkish red pepper flakes start with ripe red peppers dried in the sun. The stems are removed from the dried peppers, some of the seeds are picked out, and the peppers are crushed into coarse flakes. Turkish red pepper flakes from Maraş and Antep are made this way. A small amount of vegetable oil and salt is often added during crushing; that is what gives the flakes their bright appearance and slight oiliness to the touch. They are vivid red, with a bright, fruity flavor and heat that ranges from mild to medium depending on the variety and batch.
Urfa pepper is also made from red peppers, but the process takes longer. The harvested peppers are spread in the sun during the day and covered in the evening to sweat overnight. Under the covering, the peppers’ own moisture and warmth change their color and flavor. This drying and sweating cycle is repeated for several days; the peppers turn dark burgundy and then almost black. They are then crushed and often blended with a little oil and salt as well. The result is a moist, soft-textured, dark-colored pepper.
The difference in flavor is clear from the first spoonful. Red pepper flakes taste bright and direct; their heat is immediate, followed by a fruity sweetness. Urfa pepper has a deeper, darker flavor, with slightly smoky notes reminiscent of raisins and cocoa. Its heat does not arrive right away; it builds after a few seconds and lasts longer. Used in the same amount, isot contributes less color but more flavor to a dish, while red pepper flakes turn the food noticeably red.
Their uses differ according to their character. Urfa pepper is a staple spice in Urfa cuisine, used in çiğ köfte (spiced bulgur patties), kısır (herb-flecked bulgur salad), lahmacun filling, spicy pepper relish, and kebabs for a dark, deep flavor. Red pepper flakes add bright color and clean heat to the sizzling butter served over mantı (Turkish dumplings), soups, and eggs, as well as to salads and menemen (Turkish scrambled eggs with peppers and tomatoes). The two can be substituted for each other, but the result will change. The two burn quickly when heated in oil; because Urfa pepper’s dark color can hide burning, follow the aroma.
Account for the salt and oil in both. Red pepper flakes or Urfa pepper processed with oil and salt can add salt to a dish when used generously in a salad or spicy pepper relish; in these dishes, taste and adjust the salt after adding the pepper. Because both contain oil, moisture and heat can make them spoil quickly. Store them in a sealed jar in a cool, dark cabinet. Red pepper flakes that lose their color and turn brown, and Urfa pepper that loses its aroma, have gone stale. Buying small packages helps preserve freshness.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
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