Tyrkisk Peber
Turkish Pepper

When Perelly manufactured Tyrkisk Peber, it was also available as powder.

In addition to ammonium chloride, salty liquorice candies are sometimes flavoured with other strong flavours like table salt and pepper, as in the case of Tyrkisk Peber candies.

Tyrkisk Peber was originally invented by Per Fjelsten, his wife's name was Elly, therefore the company name Perelly, in 1976 and made by the Danish company Perelly, which was taken over by Fazer.

The Tyrkisk Peber product family has later expanded to include the "Hot & Sour" (a milder variant of the traditional design, produced in four different flavours) and "Bonfire" (soft, much milder candies) bagged variants, as well as lollipops and filled licorice.

The Turkish pepper paste is fresh and 'front of the mouth' hot.

Our herbaria from the 16th century mentioned the paprika an "Indian pepper" or "Turkish pepper".

Another basic ingredient of the typical Belgian doner kebab is two or three green, spicy, Turkish peppers.

An even simpler lamb dish is from southeastern Turkey - homemade pita bread topped with spiced ground lamb, which gets extra heat from flaming-red Turkish pepper.

Urfa biber (also known as Isot pepper) is a dried Turkish pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey.

The last is often made by mixing ground Turkinpippuri (Turkish pepper) with kossu, though other candies of similar type are also a possibility and there also exists a ready salmiakki mixer for this particular purpose.

There's usually tapenade, sometimes basil or parsley pesto and nearly always a range of chilli sauces and pastes: Moroccan harissa, spicy Chinese plum sauce, Turkish pepper paste, Mexican adobo paste and a chilli jam that is not from anywhere, really, except my own head.