İpek pul biber, literally "silk" chilli flakes, is the finer-ground member of the pul biber family. This Bodrum Spice Selection pouch holds 250 g, closes again with a zip, and the front of the pack describes the contents as a 100% natural product. Because the flakes are fine, they blend quickly into oil, butter, yoghurt and sauces, so colour and warmth spread evenly through a dish instead of sitting in coarse flecks.
On a Turkish table pul biber stands next to the salt. Sprinkle it over fried or poached eggs, stir it into menemen, scatter it over lentil soup, or warm it in a spoonful of butter or olive oil and pour it over manti, hummus or grilled vegetables. It also works well in kofte mixes, marinades for chicken and lamb, and the dressing of a shepherd's salad.
Start with a pinch and add more to taste. After each use press out the air and close the zip, and keep the pouch in a cool, dry cupboard away from sunlight and cooker steam so the colour and aroma stay fresh.