Aleppo Pepper (pronounced "uh-leh-pow"), Capsicum annuum, is also called Aleppo chili flakes, Aleppo pepper flakes, or Aleppo chilli.
The Aleppo Chile is native to the region around the city of Aleppo in northern Syria. It did not originate in Aleppo, but once traders brought this pepper's ancestors over from the New World and across northern Africa, it quickly took root in the fields and the hearts of the Syrian people. The pepper fields of Syria have been destroyed in their decade-plus-long civil war.
Our Aleppo Chile Peppers are grown from Aleppo pepper seeds, carried across the border, and transplanted in Turkey. Despite the supply chain difficulties, many chileheads consider Aleppo pepper to be one of the wonders of the chile world and a flavorful departure from the more ubiquitous crushed red pepper flakes.
These Aleppo chili flakes are popular with our Middle Eastern restaurants, brewpubs, sauce companies, and gourmet market customers.
Aleppo peppers have a fruity, raisin-like flavor with an undertone of earthy cumin and lemony top notes.
The heat builds slowly, hitting the back of the throat first but dissipating quickly, leaving hints of sour and sweetness.
We consider the Aleppo Pepper to be a medium heat chile coming in at between 2,500 and 5,000 SHU.
Aleppo Pepper is at home in savory and sweet dishes.
Use Aleppo pepper in Mediterranean or Middle Eastern dishes such as baba ghanoush, hummus, and kebabs; it also goes well with eggs, pasta, baked winter squash, or any tomato-based recipe.
Aleppo is an excellent chile pepper for the baker and partners extraordinarily well with cinnamon. Its acidity and heat balance perfectly with chocolate and sugar, so make it a star in brownies or hot chocolate, or toss it with cocoa, sugar, and some salt and black pepper for some amazing popcorn.
Aleppo Pepper pairs well with cinnamon, coriander, cumin, and oregano.