Urfa Biber Pepper Flakes
Urfa Biber Pepper Flakes are slightly smokey, and have been described as having notes of chocolate, tobacco, raisins and are mildly spicy. A native of Turkey, you can find this beautifully dark and flavorful chile pepper flake used in Turkish, Moroccan and Northern African cuisine. Urfa Biber Chile Pepper Flakes are 30,000-50,000 on the Scoville Scale, chile pepper heat scale.
Be certain to wash your hands thoroughly after handling. It is packaged in a reusable, recyclable 2 oz by volume, glass jar with food safe metal twist top cap.
Store out of direct sunlight in a cool and dry space. A description with ideas as to how to use the pepper powder is on the jar label.
Urfa Biber Pepper Flakes are slightly smokey, and have been described as having notes of chocolate, tobacco, raisins and are mildly spicy. A native of Turkey, you can find this beautifully dark and flavorful chile pepper flake used in Turkish, Moroccan and Northern African cuisine. Urfa Biber Chile Pepper Flakes are 30,000-50,000 on the Scoville Scale, chile pepper heat scale.
Be certain to wash your hands thoroughly after handling. It is packaged in a reusable, recyclable 2 oz by volume, glass jar with food safe metal twist top cap.
Store out of direct sunlight in a cool and dry space. A description with ideas as to how to use the pepper powder is on the jar label.
Urfa Biber Pepper Flakes are slightly smokey, and have been described as having notes of chocolate, tobacco, raisins and are mildly spicy. A native of Turkey, you can find this beautifully dark and flavorful chile pepper flake used in Turkish, Moroccan and Northern African cuisine. Urfa Biber Chile Pepper Flakes are 30,000-50,000 on the Scoville Scale, chile pepper heat scale.
Be certain to wash your hands thoroughly after handling. It is packaged in a reusable, recyclable 2 oz by volume, glass jar with food safe metal twist top cap.
Store out of direct sunlight in a cool and dry space. A description with ideas as to how to use the pepper powder is on the jar label.
