Name: Starting - Turkey
Brand: The Pepper Quest
SKU: BUNDLE-TR-STARTING-FOUR
Price: 299.0 SEK
Availability: InStock

Starting - Turkey

299 kr 385 kr

Save 86 kr

Smoky

Tangy

Umami

Deep

Name

Starting - Turkey

Origin

Şanlıurfa, Antakya & Anatolia, Turkey

Partner

Ali & Ahmet

Harvest

2025–2026

Size

Title

Variant

Turkey produces some of the world's most singular spices and these five are the ones we come back to again and again. A dark, oily chili from Şanlıurfa with a long, smoky finish. Turkey's iconic pul biber in its finest silk-cut form. The Ottoman Original Blend, a traditional spice mix built for meat and fire. A salt-cured sumac with serious acidity. And a sun-dried tomato powder that doubles as an instant seasoning. Together they form a pantry that can transform simple cooking overnight.

Urfa Biber (30g)
Silk Cut Pul Biber (30g)
Ottoman Original Blend (30g)
Salt Cured Sumac (30g)
Sun-Dried Tomato Powder (30g)

Urfa Biber is unlike anything else in the pepper world. Named after the city of Sanlıurfa in southeastern Turkey, this chili is harvested ripe and then put through a remarkable process: dried in the sun by day and wrapped tightly at night, again and again, until it becomes almost black, dense with moisture and rich with natural fermentation. The result is oily, raisin-dark and deeply smoky with a chocolate, coffee and dried fruit character and a gentle, lingering heat. Not a hot chili. A complex one.

Silk Cut Pul Biber is Turkey's everyday chili flake, elevated. Where Urfa Biber is dark and smoky, pul biber is vivid and bright: deeply red, fruity and mildly spicy, with a clean heat that builds quickly and fades cleanly. "Silk cut" refers to the way the dried peppers are processed into fine, even flakes that release their colour and oils evenly across whatever they season. This is the chili you reach for on eggs, grilled vegetables, flatbread and anything that needs a hit of warmth and colour.

Ottoman Original Blend is created by Ali & Ahmet, a spice duo from Turkey, from a traditional Turkish spice mix with a modern flavour. Made for food that should taste like it's already had fire, time and browning. Red warmth, garlicky savoriness, an herbal backbone and a dry tang that brings out the best in grilled meats, kofte and kebab. A blend of pul biber, sumac, garlic, oregano, urfa chili and sea salt: everything Turkey does well, in one jar.

Salt Cured Sumac is harvested from wild sumac bushes across Anatolia, cured with salt to bring out its acidity and preserve its vivid dark-red colour. Sumac is the souring agent of Turkish and Levantine cooking: a fruity, tannic acid that brightens any dish without the harshness of vinegar. Sprinkle on roasted vegetables, a fattoush, grilled lamb or anything that needs a lift.

Sun-Dried Tomato Powder is made from ripe Turkish tomatoes, dried in the intense Anatolian summer sun and milled fine. Concentrated tomato with none of the moisture: a seasoning rather than an ingredient. Stir into butter, mix into a marinade, dust over flatbread dough or blend into a salad dressing for instant umami depth.

The Urfa Biber is your slow-heat spice. Stir it into olive oil and brush over flatbread before baking. Add to a tomato-based lamb ragu. Stir into labneh with a drizzle of good oil and serve with bread. It also does something remarkable with dark chocolate.

The Silk Cut Pul Biber is your go-to for colour and everyday heat. Bloom it briefly in hot olive oil and pour over labneh, hummus or fried eggs. Sprinkle generously over flatbread before baking, or stir into a quick tomato sauce and finish a pasta with a spoonful bloomed in butter.

The Ottoman Blend is your shortcut to a great marinade. Rub into lamb chops, chicken thighs or minced meat for kofte. Mix with olive oil and yoghurt for a quick marinade. Season a lentil soup at the end with a spoonful. It also works beautifully as a crust on roasted aubergine.

The Sumac does what lemon does, but with more body. Use it on roasted cauliflower with tahini, on chicken with yoghurt, on a chopped salad, or over hummus. Mix with olive oil, garlic and fresh herbs for a quick marinade.

The Tomato Powder is a finishing seasoning. Stir a teaspoon into brown butter and pour over pasta. Mix into a dry rub for chicken or lamb. Dissolve into stock for a more intensely tomato-flavoured base.

Pair with: lamb, chicken, aubergine, yoghurt, labneh, flatbread, tahini, cauliflower, eggs, pasta, dark chocolate, olive oil, lemon.

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Send-outs: Every Monday & Thursday
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Closed for pickups and order send outs during Easter 17-25 april

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We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase.

If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.

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FAQ

Frequently asked questions

At the moment we only ship within Scandinavia. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals. If you are located outside Scandinavia, don't be discouraged! Send us an email and we will see what we can sort out for you!

We love food, we love the discovery, flavor combinations and we want to learn, spread that knowledge and collaborate. We asked questions that no one could answer, so we had to go and find the answers ourselves. We love that it is a rediscovery of something very known to us all , yet has the possibility to teach us something completely new. We love what food brings to the table, the meeting, the ceremony, the bridging of cultures.

We are so proud to work closely with top restaurants in Scandinavia, focusing on quality and taste.

We recommend that you head over to Mattias Dahlgren and Rutabaga, Resturant AG, Airia, Frantzens, Warung, Nour, DoMa and many more if you like to bite into one of our peppercorns and spices. But hey, send us an email if you think your favorite restaurant should have our pepper.

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We work closely with our small scale farmers who uses traditional methods when growing their pepper and spices, like organic compost and no usage of pesticides. The usage of pesticides directly affects the flavor of the product.

We have connected with our farmers directly, meaning no middle hand. But this also means that they run smaller farms with no organic certifications. As our business grows we will able to take the next steps towards certifications. Stay tuned!

Finding the source, is finding the answer. We quest for unique high quality pepper and spices. We work harvest based and single origin only, meaning we only sell pepper from farmers we know. Many times we have tasted and smelled a spice knowing that there are more more lines of inquiry before reaching the very origin of the spice and the people who are cultivating it. Our way of working is special because we actually go to the farmers and we don't stop questing until we found the best of the best.

Mostly it is curiosity, openness and intuition that leads you to the right path.
Tax included.

We research, always knowing that it's when we go local we actually meet the right people. We make sure to live, eat, listen, dream and drink with our farmers and partners. From here we can start to see where we have common ground so we can create a value based foundation that support both of our needs. It is also very important that the partners and farmers we work with are anchored within their communities, so that generative development and liveihoods can be supported by our collaboration.