. . . . . . . . . . . . . . . . . "Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000\u201350,000 Scoville unit range. Often there is a high ratio of seeds, which are erroneously believed to contain the most heat. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage."@en . "Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000\u201350,000 Scoville unit range. Often there is a high ratio of seeds, which are erroneously believed to contain the most heat. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage. Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber. One specially prepared variety of it is the urfa pul biber (isot)."@en . . . "El Pul biber (turc - \"Pul\" \u00E9s escata i \"biber\" \u00E9s pebrot) \u00E9s un pebrot vermell molt de manera que els fragments semblen escates. El pebrot emprat \u00E9s una varietat del Capsicum annuum, conegut com a \"pebrot d'Alep\", per\u00F2 tamb\u00E9 es fa a partir del pebrot anomenat \"isot\" en algunes zones de Turquia. La majoria dels pebrots isot que es troben al mercat en aquest pa\u00EDs procedeixen de \u015Eanl\u0131urfa. Aquest condiment es fa servir bastant com a condiment a la cuina turca (es troba amb facilitat als restaurants sobre les taules). Posseeix un moderat nivell de picant i fins i tot es pot distingir el seu sabor afruitat al fons."@ca . "Pul Biber ist die t\u00FCrkische Bezeichnung f\u00FCr getrockneten und zersto\u00DFenen milden oder scharfen Paprika (Chilis), meist der Sorte Capsicum annuum. Oft handelt es sich um eine W\u00FCrzmischung mit etwa einem F\u00FCnftel Salz, teils erg\u00E4nzt durch Pflanzen\u00F6l und Gew\u00FCrzextrakte. Auf der Scoville-Skala liegt es zwischen 5.000 und 10.000 Scoville."@de . . . . . . . . "6105"^^ . . "\u039C\u03C0\u03BF\u03CD\u03BA\u03BF\u03B2\u03BF (\u03BC\u03C0\u03B1\u03C7\u03B1\u03C1\u03B9\u03BA\u03CC)"@el . . "To \u03BC\u03C0\u03BF\u03CD\u03BA\u03BF\u03B2\u03BF \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B2\u03B1\u03BB\u03BA\u03B1\u03BD\u03B9\u03BA\u03CC \u03BC\u03C0\u03B1\u03C7\u03B1\u03C1\u03B9\u03BA\u03CC \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03B1\u03BD\u03AE\u03BA\u03B5\u03B9 \u03C3\u03C4\u03B7\u03BD \u03BF\u03B9\u03BA\u03BF\u03B3\u03AD\u03BD\u03B5\u03B9\u03B1 \u03C4\u03C9\u03BD \u03BA\u03B1\u03C8\u03B9\u03BA\u03CE\u03BD (\u03BB\u03B1\u03C4. Capsicum annum) \u03BA\u03B1\u03B9 \u03B1\u03C0\u03BF\u03C4\u03B5\u03BB\u03B5\u03AF\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03B1\u03C0\u03BF\u03BE\u03B7\u03C1\u03B1\u03BC\u03BC\u03AD\u03BD\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03B8\u03C1\u03C5\u03BC\u03BC\u03B1\u03C4\u03B9\u03C3\u03BC\u03AD\u03BD\u03B5\u03C2 \u03BA\u03CC\u03BA\u03BA\u03B9\u03BD\u03B5\u03C2 \u03C0\u03B9\u03C0\u03B5\u03C1\u03B9\u03AD\u03C2 (\u03B3\u03BB\u03C5\u03BA\u03AD\u03C2 \u03AE \u03BA\u03B1\u03C5\u03C4\u03B5\u03C1\u03AD\u03C2). \u0388\u03C7\u03B5\u03B9 \u03BA\u03CC\u03BA\u03BA\u03B9\u03BD\u03BF \u03BA\u03B5\u03C1\u03B1\u03BC\u03B9\u03B4\u03AF \u03C7\u03C1\u03CE\u03BC\u03B1 \u03BA\u03B1\u03B9 \u03C0\u03B9\u03BA\u03AC\u03BD\u03C4\u03B9\u03BA\u03B7 \u03B3\u03B5\u03CD\u03C3\u03B7. \u03A3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03B5 \u03BA\u03C1\u03B5\u03B1\u03C4\u03B9\u03BA\u03AC \u03BA\u03B1\u03B9 \u03C3\u03AC\u03BB\u03C4\u03C3\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03B1\u03C0\u03BF\u03C4\u03B5\u03BB\u03B5\u03AF \u03C3\u03B7\u03BC\u03B1\u03BD\u03C4\u03B9\u03BA\u03CC \u03C3\u03C4\u03BF\u03B9\u03C7\u03B5\u03AF\u03BF \u03C4\u03B7\u03C2 \u0392\u03BF\u03C1\u03B5\u03B9\u03BF\u03B5\u03BB\u03BB\u03B1\u03B4\u03AF\u03C4\u03B9\u03BA\u03B7\u03C2 \u03BA\u03BF\u03C5\u03B6\u03AF\u03BD\u03B1\u03C2. \u03A3\u03C4\u03B7 \u039C\u03B5\u03C3\u03B1\u03BD\u03B1\u03C4\u03BF\u03BB\u03AF\u03C4\u03B9\u03BA\u03B7 \u03BA\u03BF\u03C5\u03B6\u03AF\u03BD\u03B1 \u03C3\u03C5\u03BD\u03B1\u03BD\u03C4\u03AC\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C4\u03B7\u03BD \u03BF\u03BD\u03BF\u03BC\u03B1\u03C3\u03AF\u03B1 \u03C0\u03BF\u03C5\u03BB \u03BC\u03C0\u03B9\u03BC\u03C0\u03AD\u03C1 (\u03BA\u03B1\u03C4\u03AC \u03BB\u03AD\u03BE\u03B7 \u00AB\u03BD\u03B9\u03C6\u03AC\u03B4\u03B5\u03C2 \u03C0\u03B9\u03C0\u03B5\u03C1\u03B9\u03AC\u03C2\u00BB). \u03A5\u03C0\u03AC\u03C1\u03C7\u03BF\u03C5\u03BD \u03B4\u03CD\u03BF \u03B5\u03AF\u03B4\u03B7 \u03BC\u03C0\u03BF\u03CD\u03BA\u03BF\u03B2\u03BF\u03C5, \u03C4\u03BF \u03B3\u03BB\u03C5\u03BA\u03CC \u03BA\u03B1\u03B9 \u03C4\u03BF \u03BA\u03B1\u03C5\u03C4\u03B5\u03C1\u03CC. \u03A4\u03BF \u03BA\u03AC\u03B8\u03B5 \u03B5\u03AF\u03B4\u03BF\u03C2 \u03C0\u03C1\u03BF\u03BA\u03CD\u03C0\u03C4\u03B5\u03B9 \u03B1\u03C0\u03CC \u03C4\u03B7\u03BD \u03B1\u03BD\u03C4\u03AF\u03C3\u03C4\u03BF\u03B9\u03C7\u03B7 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B1 \u03BA\u03CC\u03BA\u03BA\u03B9\u03BD\u03B7\u03C2 \u03C0\u03B9\u03C0\u03B5\u03C1\u03B9\u03AC\u03C2 \u03C0\u03BF\u03C5 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AE \u03C4\u03BF\u03C5 (\u03B3\u03BB\u03C5\u03BA\u03B9\u03AC/\u03BA\u03B1\u03C5\u03C4\u03B5\u03C1\u03AE). \u0397 \u03BA\u03B1\u03BB\u03CD\u03C4\u03B5\u03C1\u03B7 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B1 \u03C4\u03BF\u03C5 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B5\u03BA\u03B5\u03AF\u03BD\u03B7 \u03C0\u03BF\u03C5 \u03C0\u03C1\u03BF\u03BA\u03CD\u03C0\u03C4\u03B5\u03B9 \u03B1\u03C0\u03CC \u03B8\u03C1\u03C5\u03BC\u03BC\u03B1\u03C4\u03B9\u03C3\u03BC\u03AD\u03BD\u03BF\u03C5\u03C2 \u03BA\u03CC\u03BA\u03BA\u03BF\u03C5\u03C2 \u03C4\u03C1\u03B9\u03BC\u03BC\u03AD\u03BD\u03BF\u03C5\u03C2 \u03C3\u03B5 \u03BB\u03AC\u03B4\u03B9, \u03C0\u03C1\u03AC\u03B3\u03BC\u03B1 \u03C0\u03BF\u03C5 \u03C4\u03BF \u03B4\u03B9\u03B1\u03C4\u03B7\u03C1\u03B5\u03AF \u03C6\u03C1\u03AD\u03C3\u03BA\u03BF \u03BA\u03B1\u03B9 \u03B5\u03C0\u03B9\u03C4\u03C1\u03AD\u03C0\u03B5\u03B9 \u03C4\u03B7\u03BD \u03BF\u03BC\u03BF\u03B9\u03CC\u03BC\u03BF\u03C1\u03C6\u03B7 \u03B4\u03B9\u03AC\u03C7\u03C5\u03C3\u03B7 \u03C4\u03BF\u03C5 \u03B1\u03C1\u03CE\u03BC\u03B1\u03C4\u03BF\u03C2 \u03C7\u03C9\u03C1\u03AF\u03C2 \u03BD\u03B1 \u03AD\u03C7\u03B5\u03B9 \u03BC\u03B1\u03B3\u03B5\u03B9\u03C1\u03B5\u03C5\u03C4\u03B5\u03AF. \u0398\u03B5\u03C9\u03C1\u03B5\u03AF\u03C4\u03B1\u03B9 \u03CC\u03C4\u03B9 \u03C4\u03BF \u03BC\u03C0\u03B1\u03C7\u03B1\u03C1\u03B9\u03BA\u03CC \u03B1\u03BD\u03C4\u03BB\u03B5\u03AF \u03C4\u03B7\u03BD \u03BF\u03BD\u03BF\u03BC\u03B1\u03C3\u03AF\u03B1 \u03C4\u03BF\u03C5 \u03B1\u03C0\u03CC \u03C4\u03BF \u03B1\u03BD\u03C4\u03AF\u03C3\u03C4\u03BF\u03B9\u03C7\u03BF \u03C4\u03BF\u03C0\u03C9\u03BD\u03CD\u03BC\u03B9\u03BF, \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BA\u03BF\u03B9\u03BD\u03CC \u03C3\u03C4\u03B9\u03C2 \u03C3\u03BB\u03B1\u03B2\u03B9\u03BA\u03AD\u03C2 \u03B3\u03BB\u03CE\u03C3\u03C3\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03C0\u03C1\u03BF\u03AD\u03C1\u03C7\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03C4\u03BF\u03BD \u03C3\u03BB\u03B1\u03B2\u03B9\u03BA\u03CC \u03C4\u03CD\u03C0\u03BF bukv \u00AB\u03B2\u03B1\u03BB\u03B1\u03BD\u03B9\u03B4\u03B9\u03AC\u00BB."@el . . . . . . . . "El Pul biber (turc - \"Pul\" \u00E9s escata i \"biber\" \u00E9s pebrot) \u00E9s un pebrot vermell molt de manera que els fragments semblen escates. El pebrot emprat \u00E9s una varietat del Capsicum annuum, conegut com a \"pebrot d'Alep\", per\u00F2 tamb\u00E9 es fa a partir del pebrot anomenat \"isot\" en algunes zones de Turquia. La majoria dels pebrots isot que es troben al mercat en aquest pa\u00EDs procedeixen de \u015Eanl\u0131urfa. Aquest condiment es fa servir bastant com a condiment a la cuina turca (es troba amb facilitat als restaurants sobre les taules). Posseeix un moderat nivell de picant i fins i tot es pot distingir el seu sabor afruitat al fons."@ca . . . "Pul biber"@it . . . . . . . "Crushed red pepper"@en . . . "Pul biber"@ca . . . . . "Il pul biber (in turco pul significa squama e biber pepe) \u00E8 un peperoncino rosso macinato in modo che i frammenti sembrino squame. Il peperoncino utilizzato \u00E8 una variet\u00E0 di Capsicum annuum, noto come \"pepe di Aleppo\", ma in alcune zone della Turchia \u00E8 anche prodotto da peperoncini chiamati isot. La maggior parte dei peperoncini isot presenti sul mercato in questo paese proviene da \u015Eanl\u0131urfa. Questo condimento viene usato nella cucina turca (si trova facilmente nei ristoranti sui tavoli). \u00C8 piccante a un livello moderato e nel suo retrogusto si pu\u00F2 distinguere anche un sapore fruttato."@it . . . . . . . . "To \u03BC\u03C0\u03BF\u03CD\u03BA\u03BF\u03B2\u03BF \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B2\u03B1\u03BB\u03BA\u03B1\u03BD\u03B9\u03BA\u03CC \u03BC\u03C0\u03B1\u03C7\u03B1\u03C1\u03B9\u03BA\u03CC \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03B1\u03BD\u03AE\u03BA\u03B5\u03B9 \u03C3\u03C4\u03B7\u03BD \u03BF\u03B9\u03BA\u03BF\u03B3\u03AD\u03BD\u03B5\u03B9\u03B1 \u03C4\u03C9\u03BD \u03BA\u03B1\u03C8\u03B9\u03BA\u03CE\u03BD (\u03BB\u03B1\u03C4. Capsicum annum) \u03BA\u03B1\u03B9 \u03B1\u03C0\u03BF\u03C4\u03B5\u03BB\u03B5\u03AF\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03B1\u03C0\u03BF\u03BE\u03B7\u03C1\u03B1\u03BC\u03BC\u03AD\u03BD\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03B8\u03C1\u03C5\u03BC\u03BC\u03B1\u03C4\u03B9\u03C3\u03BC\u03AD\u03BD\u03B5\u03C2 \u03BA\u03CC\u03BA\u03BA\u03B9\u03BD\u03B5\u03C2 \u03C0\u03B9\u03C0\u03B5\u03C1\u03B9\u03AD\u03C2 (\u03B3\u03BB\u03C5\u03BA\u03AD\u03C2 \u03AE \u03BA\u03B1\u03C5\u03C4\u03B5\u03C1\u03AD\u03C2). \u0388\u03C7\u03B5\u03B9 \u03BA\u03CC\u03BA\u03BA\u03B9\u03BD\u03BF \u03BA\u03B5\u03C1\u03B1\u03BC\u03B9\u03B4\u03AF \u03C7\u03C1\u03CE\u03BC\u03B1 \u03BA\u03B1\u03B9 \u03C0\u03B9\u03BA\u03AC\u03BD\u03C4\u03B9\u03BA\u03B7 \u03B3\u03B5\u03CD\u03C3\u03B7. \u03A3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03B5 \u03BA\u03C1\u03B5\u03B1\u03C4\u03B9\u03BA\u03AC \u03BA\u03B1\u03B9 \u03C3\u03AC\u03BB\u03C4\u03C3\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03B1\u03C0\u03BF\u03C4\u03B5\u03BB\u03B5\u03AF \u03C3\u03B7\u03BC\u03B1\u03BD\u03C4\u03B9\u03BA\u03CC \u03C3\u03C4\u03BF\u03B9\u03C7\u03B5\u03AF\u03BF \u03C4\u03B7\u03C2 \u0392\u03BF\u03C1\u03B5\u03B9\u03BF\u03B5\u03BB\u03BB\u03B1\u03B4\u03AF\u03C4\u03B9\u03BA\u03B7\u03C2 \u03BA\u03BF\u03C5\u03B6\u03AF\u03BD\u03B1\u03C2. \u03A3\u03C4\u03B7 \u039C\u03B5\u03C3\u03B1\u03BD\u03B1\u03C4\u03BF\u03BB\u03AF\u03C4\u03B9\u03BA\u03B7 \u03BA\u03BF\u03C5\u03B6\u03AF\u03BD\u03B1 \u03C3\u03C5\u03BD\u03B1\u03BD\u03C4\u03AC\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C4\u03B7\u03BD \u03BF\u03BD\u03BF\u03BC\u03B1\u03C3\u03AF\u03B1 \u03C0\u03BF\u03C5\u03BB \u03BC\u03C0\u03B9\u03BC\u03C0\u03AD\u03C1 (\u03BA\u03B1\u03C4\u03AC \u03BB\u03AD\u03BE\u03B7 \u00AB\u03BD\u03B9\u03C6\u03AC\u03B4\u03B5\u03C2 \u03C0\u03B9\u03C0\u03B5\u03C1\u03B9\u03AC\u03C2\u00BB)."@el . . . . . . . . "1117640428"^^ . . "\uACE0\uCD94 \uD50C\uB808\uC774\uD06C(\uFF0Dflake)\uB294 \uB9D0\uB9B0 \uD64D\uACE0\uCD94\uB97C \uC798\uAC8C \uBD80\uC21C \uAC83\uC774\uB2E4. \uAC74\uACE0\uCD94 \uD50C\uB808\uC774\uD06C(\u4E7E\uFF0Dflake)\uB85C \uBD80\uB974\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . . "\uACE0\uCD94 \uD50C\uB808\uC774\uD06C"@ko . "Il pul biber (in turco pul significa squama e biber pepe) \u00E8 un peperoncino rosso macinato in modo che i frammenti sembrino squame. Il peperoncino utilizzato \u00E8 una variet\u00E0 di Capsicum annuum, noto come \"pepe di Aleppo\", ma in alcune zone della Turchia \u00E8 anche prodotto da peperoncini chiamati isot. La maggior parte dei peperoncini isot presenti sul mercato in questo paese proviene da \u015Eanl\u0131urfa. Questo condimento viene usato nella cucina turca (si trova facilmente nei ristoranti sui tavoli). \u00C8 piccante a un livello moderato e nel suo retrogusto si pu\u00F2 distinguere anche un sapore fruttato."@it . . . . . . "Pul Biber ist die t\u00FCrkische Bezeichnung f\u00FCr getrockneten und zersto\u00DFenen milden oder scharfen Paprika (Chilis), meist der Sorte Capsicum annuum. Oft handelt es sich um eine W\u00FCrzmischung mit etwa einem F\u00FCnftel Salz, teils erg\u00E4nzt durch Pflanzen\u00F6l und Gew\u00FCrzextrakte. Auf der Scoville-Skala liegt es zwischen 5.000 und 10.000 Scoville."@de . . "21642924"^^ . "Pul Biber"@de . . . . . . . . . . "\uACE0\uCD94 \uD50C\uB808\uC774\uD06C(\uFF0Dflake)\uB294 \uB9D0\uB9B0 \uD64D\uACE0\uCD94\uB97C \uC798\uAC8C \uBD80\uC21C \uAC83\uC774\uB2E4. \uAC74\uACE0\uCD94 \uD50C\uB808\uC774\uD06C(\u4E7E\uFF0Dflake)\uB85C \uBD80\uB974\uAE30\uB3C4 \uD55C\uB2E4."@ko . .