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Urfa / Isot Chilli Flakes
Description
Urfa chilli flakes, or isot biber in Turkish, is a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çiğ köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat. To use, sprinkle over salads and meat.
Quick Comparison
| Settings | Urfa / Isot Chilli Flakes remove | Mymoune Sumac remove | Gum Mastic remove | Sumac remove | Olives et Al Egyptian Dukkah remove | Mahlab (Mehlepi) remove |
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| Price | 4.38€ | 6.19€ | 4.38€ | 3.44€ | 4.50€ | 4.99€ |
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| Content | Urfa chilli flakes, or isot biber in Turkish, is a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çiğ köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat. To use, sprinkle over salads and meat. | Mymouné sumac is made from pure, sundried wild sumac berries. The bright red sumac berries are crushed to make a coarse powder and used as a spice in Arabian, Turkish & Lebanese cuisine. Add a lemony and zesty touch to fish, chicken, salads and vegetable, sprinkle on eggs, stir into rice or use in marinades. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: sumac | Gum mastic or mastiha is a popular ingredient in North African and Mediterranean cuisine. The yellow gum mastic crystals are a natural resin from the Chia tree, grown only on the Aegean Island of Chios in Greece. The Island became Internationally famous for its gum mastic trees in the early 13th Century. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. A recipe for chicken roasted in gum mastic or mastiha and pomegranate molasses is a favourite of Stevie Parle, from the Dock Kitchen. He also uses gum mastic to bring Eastern flavours to a milk ice cream recipe. And in Sam & Sam Clark's Moro cookbook, the rosewater and cardamom ice cream recipe includes a few crystals of gum mastic crushed together with caster sugar, and stirred into when the cream/milk mixture is cool, just before churning. Pack contains 30-50 medium crystals | Sumac comes from dried and coarsely-ground berries which have a sour, citrus-flavour. The burgundy-coloured sumac berries grow in clusters, and the dried berries are widely used throughout Middle Eastern cuisine in place of lemon juice, vinegar or tamarind. Sprinkle the deep red sumac powder over hummus, or use to garnish Persian rice. Also try combining sumac with fresh lemon juice and olive oil as a salad dressing, or use the lemony flavours to season lahmacun flat breads and grilled fish. Equally, sumac enhances the flavour of lamb and chicken dishes with its citrus notes, and it is often rubbed into kebabs before cooking to cut through the fattiness of the meat. | Olives et Al Egyptian dukkah is a nutty, savoury spice blend that livens up salads and roasted vegetables. In Egypt, it’s commonly served in a dish for people to dip olive oil-soaked bread into as a starter. Dukkah is a traditional Egyptian spice blend of roasted nuts and mixed spices. Almonds, hazelnuts, coriander and cumin are found in nearly every dukkah blend, but each family will have their own secret recipe. This recipe is inspired by a blend that the Olives et Al founders tasted while on a trip to Egypt. A sprinkle of Egyptian dukkah puts a new twist on hummus and plain yoghurt dips. Rub it into lamb or chicken before roasting, or scatter over roasted vegetables and potatoes. It’s also a great crunchy salad topper, or stir through cooked rice for an easy side dish. Ingredients: sesame seeds (36%), mixed spices (coriander, cumin) (29%), mixed nuts (almonds [12%], hazelnuts [12%]), salt, garlic, thyme, black pepper. Contains allergens: sesame, nuts. | Mehlepi – also known as mahlab or mahlepi is a Mediterranean spice which comes from Greek cherry trees. The mehlepi spice is extracted by cracking open the cherry stones of the St Lucie cherry tree, and removing the tiny seed kernel from inside. The mehlepi kernels can then be ground to a powder in a spice mill, releasing their distinctive, marzipan-sour cherry aromas. Traditionally, mehlepi is used to flavour Greek-American Christmas cakes, with the flavours complimenting Christmas clove and nutmeg aromas. Mehlepi is also delicious in biscuits and pastries, or even used to introduce an exotic spiciness to jams and pickles. Ingredients: Mahlep. |
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