Pul biber
Often fruity and warming, with heat that varies from packet to packet.
AI-generated illustration.
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What is it?
Pul biber refers to chilli flakes in Turkish cooking. Products can vary in heat, processing and added ingredients. Look at the packet you use.
«Often fruity and warming, with heat that varies from packet to packet.»
Background
Pul biber is already an everyday seasoning in our kitchen. Get to know your packet: both the heat and the way it is made can vary.
Flavour profile
Often fruity and warming, with moderate heat. But do not assume every packet is equally mild or hot.
Pairs well with
Eggs, yoghurt, lamb, chicken, tomatoes, soups and grilled vegetables.
Sprinkle a little over finished food, or briefly warm the flakes in olive oil over a gentle heat. Taste before adding more.
Did you know?
Bart's ingredients list includes red pepper flakes, salt and sunflower oil. Check your own packet; the name alone does not tell you whether it is salted.
Common mistakes
Expecting equal heat from every packet, or letting the flakes scorch in very hot oil.
Know the difference
Aleppo pepper and pul biber are sometimes used interchangeably as trade names. That does not mean every packet comes from the same place or is made the same way.
Good to know
Try a dry sprinkling first. Then compare with flakes briefly warmed in oil without burning them.
Other flavours to try
Sumac, cumin, garlic, oregano and lemon.
Try it with
Try a little pul biber on yoghurt with garlic and olive oil as an accompaniment to grilled food.
When to go easy
Mild pul biber and a hot chilli-flake blend need different amounts. Taste as you go when swapping them.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Compare a little of your pul biber with regular chilli flakes on separate spoonfuls of yoghurt. A tasting idea for your kitchen, not a Sapidus test result.
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