Interesting that pages and pages of goolgle images show fields of red peppers. Then in some copy it mentions the urfa is vine ripened to a dark purple. In your Buckeye link, one pic does show a pepper turning dark on one side similar to what an antho tomato does on its sunny side.
The UrfaBiber dried flake is one of my favorites. On roasted/steamed mixed root veg tossed with freshly grated turmeric nub. Any meats...slow roasting a brisket today and it will be a key player.
I make a smoked pepper blend with hot, mild, and a few sweet peppers, then dehydrate that is excellent on its own. Not trying to duplicate the Urfa i purchase. Just wanting the flavor of a mild smoke, mild heat with big roasted pepper flavor.
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