The Urfa Biber (also called Isot pepper) is a Turkish classic. Dark, reddish burgundy peppers with a complex flavor that's hard to describe: smoky, sweet, slightly sour, with notes of chocolate, raisins, and tobacco. Nothing else in our catalog tastes like this.
Traditionally, these are sun dried by day and wrapped at night, creating a unique oily, moist texture and that signature dark color. You can do the same at home or use them fresh. Incredible in kebabs, salads, rubs, and even chocolate desserts. Yes, chocolate desserts.
Heat Level: 2,500 to 10,000 SHU / Mild to Medium
Flavor Profile: Smoky, sweet, slightly sour with chocolate and raisin notes
Days to Maturity: 90 to 120 days from transplant
Difficulty: Moderate
Seeds per Pack: 10+
Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
Growing tip: To get the traditional Urfa Biber flavor, sun dry the peppers during the day and wrap them tightly at night. The "sweating" process is what creates that unique taste.
Add to cart and grow something legendary this season.
The Urfa Biber is a Capsicum annuum medium pepper estimated at 2,500 to 10,000 SHU. Flavor profile: smoky, sweet, slightly sour, with notes of chocolate, raisins, and tobacco.
The Urfa Biber is estimated at 2,500 to 10,000 SHU, placing it in the medium range.
Start seeds indoors 8 to 10 weeks before your last frost date. Maintain soil temperature at 78 to 85 degrees Fahrenheit for germination, which can take 14 to 35 days. Expect 90 to 120 days from transplant to harvest. Difficulty: Moderate.
Choosing a selection results in a full page refresh.
