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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

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Old August 27, 2016   #46
swellcat
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Default 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?
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Old August 27, 2016   #47
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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.
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Old August 27, 2016   #48
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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.
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Old August 27, 2016   #49
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Quote:
Originally Posted by Father'sDaughter View Post
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
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Old August 27, 2016   #50
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Default Sweating the Sweating Stuff

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

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. . . 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
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Old August 31, 2016   #51
lavanta
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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
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Old November 25, 2016   #52
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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 .
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Old November 26, 2016   #53
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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.
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Old November 26, 2016   #54
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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?
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File Type: jpg urfa2.jpg (210.7 KB, 78 views)
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Old November 26, 2016   #55
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Borrowing a photo from The Spice House, see the contrast?



It's not at all clear whether this difference is Nature or nurture.
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Old November 26, 2016   #56
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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!
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Old November 27, 2016   #57
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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 View Post
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?
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Old November 28, 2016   #58
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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.
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Old November 29, 2016   #59
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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.
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Old November 29, 2016   #60
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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.
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