Esmer köftelik ince bulgur is the darker, fine-ground bulgur traditionally chosen for çiğ köfte. According to Duru's information page it is made from Triticum aestivum (bread) wheat rather than durum, which makes it softer than yellow bulgur and easier to knead; the process is otherwise the same, with stone milling and no polishing. The only ingredient is the bulgur itself, and the allergen declaration is wheat gluten.
Çiğ köfte is kneaded by hand with tomato and pepper paste, onion, spices and fresh herbs, and the fine esmer grain takes up the seasoned liquid evenly. The brand also lists soups, pilafs, salads, desserts and stuffed vegetables as uses. Do not wash it before use: warm the liquid, pour it over the bulgur, cover and let it swell, then knead until the mixture holds together.
Keep the pack in a cool, dry place out of sunlight. Duru states a two-year shelf life.