Pul biber is the coarse, flaky chilli that Turkish households keep on the table beside the salt and pepper. This Bodrum Spice Selection pouch holds 250 g, enough for regular cooking, and it closes again with a zip. The front of the pack describes it as a 100% natural product.
It brings colour and heat to almost any savoury dish. Scatter it over eggs, menemen, soups and pide; rub it into lamb, chicken or kofte before grilling; sprinkle it on lahmacun or roasted potatoes; or heat it in butter and drizzle it over manti, yoghurt and beans. Added to a stew or a pot of beans while it cooks, it gives the sauce a red tint; scattered on at the table, it stays as visible flakes on top of the dish.
The 250 g pack is a practical size for frequent cooks and shared kitchens. Press out the air and close the zip after each use, and store the pouch in a cool, dry place, away from sunlight and steam.