Sweet and smoky Turkish spice paste with red peppers.
- As a base for marinades, dressings and drizzles on fish, meat and vegetables
- Mix into aioli to serve with squid or other deep-fried seafood
- Use as an alternative to chilli oil in noodle soups and stir fries
- Mix with yoghurt to create a dip
We saw the emergence of the Urfa chilli in some cutting edge Middle Eastern restaurants in the UK, and noticed that smoky, earthy flavours were on the rise. On a trip to Istanbul, we discovered that the traditional Turkish pepper paste, Biber Salcasi, is used as the base of many Turkish dishes, so we used this to help achieve a full flavour delivery. Combining these ingredients, we have created something with a flavoursome punch that has lots of applications. Once the peppers are picked, they are left in the sun to cure and develop their deep reddish-brown colour. This process lends them distinctive earthy and smoky flavours with hints of raisin and tobacco, which gives way to a strong, but not fierce, chilli heat.