- ❖ ISOT chili is grown in Sanliurfa in southeastern Turkey and is also known as Urfa chili. When eaten fresh, it is a vibrant ruby paprika with an incredibly sweet taste and quite sharp sharpness.
- ❖ The dark colour of ISOT is due to the two-part drying process: After harvesting, the ISOT are partially dried under the summer sun before they are tightly packed in bags and “sweated” overnight. The dried flakes retain some of the natural oils of the pepper and never dry out completely. The process is repeated for about a week while the colour of the dried peppers darkens to a deep burgundy or violet black.
- ❖ The earthy taste of ISOT is compared to coffee, tobacco, dried fruit and chocolate. ISOT traditionally uses meat dishes (like kebab), vegetable stews, try it on fried root vegetables, cheese, meze (Baba Ghanoush and hummus) or tomato salads. It also contains sweet and fruity notes and is combined with chocolate, vanilla or ginger in desserts like brownies, gingerbread and dried fruit.
- ❖ ISOT goes well with cumin, sesame, red pepper or onions when combined with other spices. ISOT’s dry undertones and exquisitely nuanced heat make it ideal for desserts and sweet dishes such as cakes, ice cream, gingerbread and even sweet chutney.