Aleppo Pepper

Heat 4.5/10

Around about 10,000 on the Scoville scale

The Aleppo pepper is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine.

Also known as the “Halaby pepper”, it starts as pods, which ripen to a burgundy colour, and then are semi-dried, de-seeded, then crushed or coarsely ground.

The pepper flakes are known in Turkey as “pul biber”, and in Armenia as “Haleb biber”.

The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.

The most common use is in the form of crushed flakes, which are typically slightly milder and oilier than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavor.

Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness.

Aleppo-style pepper is a flavor enhancer. It marries slow-building heat with earthy and cumin notes and a little fruity undertone.

Delicious with hummus, dips, spreads, grilled vegetables, grilled beef, lamb, marinated yogurt chicken skewers.

This salty-sweet, mildly hot chile became well-known among American chefs, restaurateurs, cookbook authors and spice merchants.