Isot

Isot is a type of dried chili pepper used in Turkish cuisine. It is known for its smoky flavor and dark, almost black color, which is a result of the drying process. The pepper is typically sun-dried, then stone-ground into a fine powder. It is a key ingredient in many traditional Turkish dishes, including lahmacun, kebab, and meze.

History

The history of Isot dates back to the ancient civilizations of Anatolia. The pepper is believed to have been first cultivated in the Urfa region of Turkey, which is known for its fertile soil and favorable climate. The unique drying process was developed over centuries, and has been passed down through generations of farmers and spice traders.

Cultivation and Production

Isot peppers are typically harvested in the late summer and early fall. After harvesting, the peppers are spread out in the sun to dry. This process can take several weeks, during which time the peppers develop their characteristic smoky flavor. Once the peppers are fully dried, they are ground into a fine powder. The powder is then packaged and sold in markets and grocery stores.

Culinary Uses

Isot is a versatile spice that can be used in a variety of dishes. It is often used as a seasoning for meats, vegetables, and legumes. In addition to its use in traditional Turkish cuisine, Isot is also used in other Middle Eastern and Mediterranean cuisines. It can be used as a rub for grilled meats, added to stews and soups for extra flavor, or sprinkled on top of dishes as a garnish.

Health Benefits

Like other chili peppers, Isot is rich in vitamin C and other antioxidants. It also contains capsaicin, a compound that has been shown to have anti-inflammatory and pain-relieving properties. However, due to its heat, it should be used in moderation.

See Also

• List of Turkish dishes
• List of chili peppers
• Urfa