A handful of Aleppo pepper will bring more flavor to your cooking than a large box of the ordinary grocery store variety. If you’re accustomed to purchasing ground pepper, try grinding your own next time and see if you don’t find you enjoy the flavor much more.
If you’ve never heard of Aleppo pepper or have only tasted it once or twice, I hope this website will encourage you to explore its pungent warm heat in your cooking. As a food blogger, I’ll try to keep this site updated with new information about the pepper and its use in foods and recipes.
One of the most pungent chili peppers in the world, Aleppo peppers are small and red, with a thin skin and blunt tip. These chilies are milder than their cousins, the cayenne pepper, but they have a fruity taste that is more reminiscent of a sweet bell pepper. Aleppo pepper has a rating of 500,000-1,000,000 Scoville units and is 10 times hotter than an jalapeno pepper. The name “Aleppo” comes from the city in Syria where this chili originated.
Ingredients: seed, salt.
Aleppo pepper is a variety of Capsicum annuum commonly grown in Middle Eastern countries and in California. It is one of the hottest peppers in the world, having been measured at Scoville units up to 7,000,000.
Taste: Aleppo Pepper has an unusual fruity flavor for such a hot pepper. It is between a sweet and a hot taste. The flavor has hints of citrus fruit and berries. The taste is sometimes described as similar to Ceylon cinnamon or Jamaican allspice.
The pungency increases with maturity, and the pods have more bitter flavors when they are unripe.
History: Aleppo pepper is named after the city in Syria that it was originally grown in — also called Aleppo — which traces its history back over 4,000 years ago. The pepper was not widely known outside Syria until 1841, when French botanist Auguste François Pacault introduced it to France as “piment d’Alep.”
It did not become popular around the world until after World War II, when trade routes were opened up with Syria and demand for the spice increased.*
Production: Most Aleppo pepper comes from Turkey, Iran and California (the U.S.). Syria used to be the primary exporter of
The Aleppo pepper is a variety of the HABANERO pepper, only it is not red. The pepper is green and ranges in size from 3 to 7 inches long. The fruit matures from green to red. This pepper has an incredible fruity flavor with a hint of nuttiness. The Aleppo pepper is used as a dried whole or ground into powder. It is known for its pungency, but it does not seem as hot as the habañero pepper.
The Aleppo pepper has a Scoville rating of 100,000 to 400,000 which is about ten times hotter than a jalapeno and 50 times hotter than a habañero pepper.
It can be grown in most U.S. states but it needs warm weather to develop a full flavor and heat.**
Aleppo pepper is a type of hot chili pepper. It is mostly grown in the Middle East. It’s very mild when it’s green, but when it’s red its flavor is much more intense and hot. The peppers are picked just before ripening, and left to dry in the sun.
This chili pepper has a mild taste when it’s green, but when it’s red its flavor is much more intense and hot. The peppers are picked just before ripening, and left to dry in the sun.
The flavor of this chili pepper is sweet and fruity with a slight hint of chocolate. The heat is quite spicy, yet still within the range of tolerable for many people.
It is used extensively in Middle Eastern cookery as well as used to flavor tobacco and liquorice.*
The Aleppo pepper is a variety of chili pepper grown in Syria. It is named after the city of Aleppo, and is an important ingredient in Arabic cuisine.
It is often compared to the milder crushed red pepper or paprika. They are about the same color but the Aleppo Pepper has a heat similar to that of a mild cayenne pepper—hence its nickname, “poor man’s cayenne”.
The peppers have a distinctive rich flavor and aroma that hints of fruity wine and tobacco.
The best quality peppers are said to come from Turkey. In fact, they are exported to Europe where they are used as an adulterant to black peppercorns. For this reason, some people prefer to buy them whole and grind them themselves before using them.
Aleppo pepper (called Halaby pepper in Arabic, also spelled Halaby pepper, Halabi pepper, and Al-Hilbeh) is a chili pepper cultivar originally from Aleppo, Syria. The chili peppers are named for the city of Aleppo, not Aleppo pears, although the two look somewhat similar (and both are used in stews).
Cultivation of this variety is limited to northern Africa and southern and eastern Asia. It is very popular in Lebanon, Syria and Turkey. In India it is grown mostly in Kashmir but also in Karnataka and Andhra Pradesh.
The pepper is very hot; its aroma has been likened to a mixture of cinnamon, nutmeg and cloves with a hint of lemon. It is used in Indian cuisine, especially in meat curries. It is rarely used fresh due to its scarcity and high cost. Instead, it is either powdered or preserved in brine or vinegar.
Tulsi Kumar says that “in Arabia the fragrance of the Aleppo was considered an aphrodisiac.”
The peppercorns are usually dried whole but can be ground at home using a mortar and pestle or electric grinder. The spice can be identified by its characteristic red color on the outside with white flesh on the inside.