[2] Urfa biber is technically a red (chili) pepper, ripening to a dark maroon on the plant.

The night process is called 'sweating', and works to infuse the dried flesh with the remaining moisture of the pepper.

In Hamit Zübeyir Koşay and İshak Işıtman [tr]'s book from 1932, Anadilden Derlemeler, this term was included as ısıot and isot.

[5]: 211 In traditional isot production, workers remove the stems and clean the seeds and then cut the peppers into 2 or 3 slices.

[8] Producers grind them up and add a small amount of salt, which prevents the flakes from forming large clumps.

[7] In fabricated isot production, which is faster than the traditional method, the peppers are cut into slices and then either sun-dried or heated in an oven to get down to 15% humidity.

[5]: 205  Workers then add water to increase their moisture content to 25-27%, and then the crushed peppers are friction-heated to 60-65 °C by being passed through a screw-shaped helix.

[8] The finished product is used to add flavor and color to a wide range of dishes, including local specialties like çiğ köfte and lahmacun.

[9] The Syrian Civil War caused export of the popular Aleppo pepper to drop dramatically.