Capsicum annuum

Aleppo chili got its name from the city of Aleppo in the north of Syria, and nowadays it is grown in Syria and Turkey.

It is used in the Mediterranean and in the countries of the Middle East, and is also known by the names Halaby pepper, pul biber and haleb biber.

STRENGTH: 10,000 SHU (moderate)

FLAVOR

This moderately hot pepper has notes of cumin and fruit, and is often compared to the ancho chili, which is hotter and more oily.

PURCHASE AND STORAGE

In the past, it was mostly cultivated in Syria, but due to the long-term war, it began to be cultivated all over the world, mostly in Turkey, which is why it is now available almost everywhere in the world.

Store in a closed and dry place.

USE IN COOKING

The most common use of aleppo chili is in the form of crushed flakes, which are milder and more oily than standard chili flakes, with salty notes. Unlike them, they do not contain the seeds and inner fruit of the pepper, which is why they have a milder taste, so you can use them as a substitute for paprika.

Aleppo is a common Middle Eastern spice that is traditionally used to season meat, chickpeas, salads and muhammara sauce, and can be used like any other dried red pepper.

Even a little aleppo will enhance the flavor of everything on your plate, from tofu cheese to popcorn, and it's great with chicken marinades, grilled vegetables, and salad dressings.