İSOT- 200G (also known as Urfa Biber) is a fascinating chili because it owes its unique characteristics as much to its processing as to its genetics. While it starts as a standard red pepper (a cultivar of Capsicum annuum), the transformation it undergoes is what creates that signature "midnight" hue and complex flavor profile. The "Sweating" Process The intense black color and smoky-sweet taste aren't natural to the raw fruit; they are developed through a traditional labor-intensive technique: Sun-Drying: The peppers are harvested and dried in the sun during the day. Sweating: At night, the peppers are tightly wrapped in cloths or plastic. This "sweats" them, drawing out the natural oils and moisture. Repetition: This cycle is repeated for several days. The heat from the sun and the fermentation-like process at night cause the sugars to caramelize and the colour to darken from red to a deep, oily purple-black. Flavor Profile & Culinary Use Isot is often described as having a "slow-burn." Unlike a cayenne, which hits the front of the tongue immediately, Isot has a delayed, mild heat that lingers. Taste: It carries notes of raisin, chocolate, and tobacco, which balance its earthy smokiness. Traditional Uses: It is the soul of Çiğ Köfte (traditionally raw meat or bulgur patties). It is also commonly used to finish grilled meats (Kebabs), stirred into hearty stews, or sprinkled over salads and hummus to add a rich, visual contrast. A Quick Tip Because Isot is processed with salt and oil to preserve its moisture and colour, keep in mind that it often has a slightly salty undertone. When cooking with it, you might want to taste your dish before adding extra salt!
