Aleppo pepper
Aleppo pepper, in its typical processed form.
Heat Medium Scoville scale 10,000

The Aleppo pepper (Arabic: فلفل حلبي‎ / ALA-LC: fulful Ḥalabī; 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,[1] it starts as pods which ripen to a burgundy color and is then semi-dried, de-seeded, then crushed or coarsely ground.[2] The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.

Although a common condiment, its use in the United States outside of Armenian, Syrian and Turkish immigrant communities was rare until the 20th century, with one source (Los Angeles magazine) dating its rise in use among the broader U.S. population to the 1994 publication of The Cooking of the Eastern Mediterranean (ISBN 978-0-06-016651-9) by Paula Wolfert.[3]



The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,[4][5] with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.[2] It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it."[6]


The most common use is in the form of crushed flakes, which are typically slightly milder and more oily than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavor. Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika.

The spice is a common ingredient in some of the dishes that comprise a meze.[7]

See also


  1. ^ "Spices or Herbs or Seasoning Terms". Ockerman's International Food Information. Ohio State University Extension. Retrieved 2010-10-20. 
  2. ^ a b David Floyd (June 10, 2010). "The Aleppo Pepper". United Kingdom: The ChileFoundry. Retrieved 2010-10-20. 
  3. ^ "Hot Stuff". Connoisseur Corner. Los Angeles. May 2002. Retrieved 2010-10-20. 
  4. ^ "Aleppo Pepper: Silk Roads and Subpar Steaks". Spice World (blog). Riverfront Times. July 27, 2010. Archived from the original on 1 October 2010. Retrieved 2010-10-20. 
  5. ^ "Pepper Heat Ratings in Scoville Units". Penzeys Spices. Retrieved 2010-10-20. 
  6. ^ "Bluefish and Aleppo Pepper". Diner's Journal (blog). The New York Times. June 27, 2008. Retrieved 2010-10-20. 
  7. ^ "Bank holiday special: A picnic with a twist". Metro. 27 April 2009. Retrieved 2010-10-20. 

All data is from Wikipedia.

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