Truly a one-of-a-kind spice, this singular black pepper is surprising for its gentle heat, fruity taste and its chocolate undertones. Makes a wonderful garnish and is eye catching when sprinkled on food. Cultivated by Turkish Kurds, the isot Kurdish black pepper is prepared in a time honoured method. Isot begins as a red, sweet pepper with mild heat, which is later dried partially in the sun. It is then covered with tarps and left to ferment and oxidize under the autumn sun. When nearly blackened, the pepper is left to dry in the air and is then crushed into flakes, which are preserved by adding oil and a pinch of salt. Its fragrance is amazing! Add liberal doses to most any dish: roasted potatoes, grilled meats, soups as a garnish, or a basic tomato sauce.