İsot
黒く輝く悪魔の粉！汗が止まらないウルファ特産の燻製唐辛子
Description
A chili flake specialty of Şanlıurfa, boasting intense heat and a smoky richness, matured to a pitch-black color through repeated sun-heating and sealed night fermentation.
Classification: For Spicy Food Lovers,Black Chili,Magic of Smoke
Shops selling İsot
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Urfa chilies
- Olive oil
- Salt
Instructions
- [Authentic Recipe]
- Harvest chilies from the Şanlıurfa region, remove seeds, and sun-dry under intense daytime sun.
- At night, seal the chilies in plastic bags to make them 'sweat' (ferment). Repeat this daily for weeks. This fermentation turns the color from red to purple, and finally black.
- Crush the pitch-black chilies, massage with olive oil and a little salt, and finish into glossy, black, shining flake spices (İsot).
Learn more Substitutes, pairings, tips
Key spices
Intense heat and smoky deep richness
Substitutes at Japanese supermarkets
Mix of chili flakes and smoke powder
Pairing
Çiğ Köfte (Raw-style meatballs)
Trivia
[Hardcore] Etymology is 'Hot grass' (Isı otu). Not just a chili, but the ultimate weapon for spice maniacs where raisin-like sweetness from fermentation coexists with smokiness.
Eating tips & etiquette
[Unique Eating] Knead a near-lethal dose of İsot into the vegan bulgur meatballs 'Çiğ Köfte', dyeing them pitch black, and eat while sweating!
Allergen
None