Aleppo pepper
A moderately spicy pepper with fruity, cumin-like undertones.
The Aleppo pepper, a moderately spicy Capsicum annuum, is a staple in Turkish, Middle Eastern, and Mediterranean cooking. Its burgundy pods are semi-dried, deseeded, and coarsely crushed into flakes. Named for the ancient Syrian city of Aleppo, this pepper is cultivated in both Syria and Turkey.
Quick Facts
- Species
- Capsicum annuum
- Origin
- South America
Facts from the source article.
Did You Know?
- In Turkey, pul biber is the third most commonly used spice, after salt and black pepper.
- The pepper flakes are known in Turkey as pul biber and in Armenia as Halebi bibar.
- Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika.
Characteristics
The Aleppo pepper sits at a moderate 10,000 on the Scoville scale. Its heat builds slowly, and its flavor is fruity with a raisin-like quality and mild, cumin-like undertones. Often salted during drying, it is oilier and slightly saltier than an ancho chile, with a taste some compare to sundried tomatoes.
More in Chili Pepper Varieties
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced