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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.
Urfa biber (also known as isot pepper, / ɪ ˈ s oʊ t /) is a spice prepared from landrace Capsicum annuum [1] in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste. [2] Urfa biber is technically a red (chili) pepper, ripening to a dark maroon on the plant.
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 ...
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Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment d'Espelette". "Gorria" is the Basque word for "red". Grown in Espelette since ca. 1650. Padrón: Pimiento Spain 500–5,000 SHU: 3.5–6 cm (1.4–2.4 in) Sometimes also called pimientos de Herbón, from the Spanish region of Galicia. Most are mild and very ...
The plant used to make the Hungarian version of the spice was first grown in 1569. Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, which he grafted onto other plants. [9] The first recorded use of the word paprika in English is from 1831. [13]
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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 ...