Friday, March 9, 2012

Urfa pepper

It might be time, but I will never admit I have a problem. I collect dried herbs and spices. I sort of find unexplained joy and pleasure in trying a new one for the first time. There is a thrill to seeing something for the first time, mentally playing with what it might smell and taste like. Then there is the joy of trying to sniff the item through the packaging, without looking completely ridiculous (if you have figured this out, please share, I fail even when sniffing coffee). The whole way home I get to hem and haw about what this product MIGHT taste like, and what it might play well with in the kitchen.  

When I saw urfa pepper in the Armenian market in Watertown, MA I grabbed a bag and let out an audible "oooooh".

Here pictured next to a bag of alleppo pepper. (I couldn't resist them either, especially when I saw how oily the bright red flecks were)

The peppers are dried and sweated in the sun. The flavor is somewhat similar to an ancho; they are smokey and raisin-like, but urfas have an earthier quality, deeper smokey flavor that is less hot and less sweet. I love using it on roasted root vegetables and meat. It might be my new favor chile.

1 comment:

  1. This pepper is awesome and more versatile than most other hot peppers. Have a look at our recipes and the video on