Pul biber, literally "flaked pepper", is the red pepper that sits on Turkish tables next to the salt, and the sweet (tatlı) version is the mild one: all of the colour and fruity warmth of dried red pepper with little or no heat. Bodrum's Tatlı Pul Biber comes in a 100 g pouch with a tear-and-reseal top. The pack describes it as 100% natural with no artificial colours or additives, and the label lists dried pepper, cooking oil and salt as the ingredients.
Use it wherever you would reach for paprika or a pinch of chilli. Sprinkle it over fried or scrambled eggs and menemen, lentil soup, grilled kebabs and köfte, pide and lahmacun, or over a bowl of yoghurt and cacık. A classic Turkish finishing touch is to warm a spoonful in melted butter or olive oil until it turns a deep red, then pour that over soup, eggs, pasta or rice. It also seasons roasted vegetables, hummus and marinades for chicken or lamb, and because it is mild, it suits family meals and guests who do not like heat.
Store the pouch in a cool, dry place and press it closed after each use so the flakes stay aromatic. The label warns that it may contain traces of gluten, nuts, peanuts and sesame seeds, so please read the warning on your own pack before serving to anyone with allergies.