The Aleppo pepper, known as pul biber (flake pepper) in Turkish, 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 color and is then semi-dried, de-seeded, then crushed or coarsely ground. 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 Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is used in the drying process.
Contains salt and vegetable oil.
Aleppo Pepper Flakes have a more mild level of heat as compared to crushed red pepper flakes. This makes them a great flavor agent that delivers a little bit of fruitiness with its tang of heat. We sprinkle it into so many dishes now! Try it on chicken, pizza, meats, pasta, salad, vegetables, potato salad, eggs, and pasta.