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Tyrkisk peber (Danish for "Turkish pepper", often referred to as Turkinpippuri in Finnish, Türkisch Pfeffer in German, Tyrkisk pepper in Norwegian and Turkisk peppar in Swedish) is a salty liquorice candy flavoured with salmiac (ammonium chloride), produced by the Finnish company Fazer and popular in Northern Europe.
The pepper flakes are known in Turkey as pul biber (pul = flake, biber = pepper), and in Armenia as Halebi bibar. In Turkey, pul biber is the third most commonly used spice, after salt and black pepper. In Arabic, the pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey ...
Urfa biber is technically a red (chili) pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called 'sweating', and works to infuse the dried flesh with the remaining moisture of the pepper. [3]
Alaska: Akutaq. A specialty of Native Alaskans, akutaq is sometimes called Alaskan ice cream. It's a dessert made with fresh local berries, sweetener, and animal fat, and sometimes dried fish or meat.
Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...
Why is it called turkish pepper? — Preceding unsigned comment added by Mereman (talk • contribs) 16:10, 4 January 2007 (UTC) The history page doesn't actually say but I guess in '77 Turkish cuisine was the one most quickly coupled with spicyness, and so they chose that for marketing reasons. That's just an uneducated guess though.
For storage, the plant needs to be dried by hanging it up in little bundles. [23] Once dry, the leaves need to be removed in order to store them in sealed jars and once the seeds brown, they can be preserved with a desiccant in a similar airtight manner. [18] The plant only lives for a single summer which makes it an annual plant. [18] [24]
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