Produced in Turkey and sun-dried to enhance their flavor, the glossy, deep burgundy-colored chili flake has an earthy, cocoa-rich flavor with moderate heat level and stone-fruit finish to it. This fragrant paste is thick and spreadable and yields a bold, but not overwhelming heat. The heat level reminds of harissa, but offers more of a nuanced earthy flavor and bright spices than chili punch.
Their recipe begins with the earthy, stone-fruit like pepper; it’s left to cure and develop its signature smoky flavor naturally under the sun.
We test everything we sell. Here’s how we’d use this.
This rich paste makes a great base for marinades, dressings and sauces for meats and veggies. We love blending a dab into a creamy aioli or mayo for extra punch, or even yogurt for a savory dip. Sub in for chili oil in a soup, noodle dish or stir fry, too.
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