Pul Biber / Anatolian Red Pepper Flakes
What it is
Pul biber ("flake pepper") is the Turkish umbrella term for all crushed red pepper flakes — Aleppo, Maraş, and Urfa are specific types of pul biber. Generic supermarket pul biber is a brighter, drier, all-purpose blend.
How it's made
Red peppers are dried and crushed; commercial pul biber ranges from oily artisanal flakes to dry, seedy generic versions.
Flavor profile
Mild-to-medium warmth with a fruity, slightly tangy red-pepper flavor; intensity and oiliness vary widely by grade.
Culinary uses
The default Turkish table condiment — shaken over pide, soups, köfte, mezze, and breakfast spreads; melted into tereyağlı pul biber (chile butter) for manti and lahmacun. Pairs broadly with yogurt, mint, sumac, and grilled foods.
Regional variations
Quality spans the named regional flakes (Aleppo/Maraş/Urfa) down to mass-market blends; the term itself denotes form, not a single variety.
Cultural & historical context
As ubiquitous on Turkish tables as black pepper in the West, pul biber reflects a whole cuisine built on dried, flaked chile seasoning.
Reference notes
Tags: `dried`, `flakes`, `mild-medium`, `Turkish`, `Anatolian`, `C. annuum`, `table-condiment`, `umbrella`. Related: Aleppo, Maraş, Urfa, crushed red pepper. Substitute crushed red pepper flakes (hotter, less fruity). Sourcing: any Turkish grocer; specify Maraş/Urfa/Aleppo for quality. Link → Aleppo Pepper, Maraş Pepper, Urfa Biber, Turkish Cuisine.