Aleppo Chili Pepper
The Aleppo chili is also known as a Halaby pepper. This burgundy colored pepper has a fruity, slightly earthy flavor. This warm flavor is similar to both the cayenne pepper and cumin. Those who eat the Aleppo chili will sense a moderate heat that develops slowly. This allows the eater to enjoy the flavor that lies just underneath the heat. It ranks at about 10,000 on the Scoville heat scale which is a little bit hotter than the jalapeno. However, it’s not quite as hot as a serrano.
History and Origin of the Aleppo Pepper
The name, “Aleppo” comes from a long-inhabited city located in northern Syria. This is a region known for its chili peppers. In Turkey, the pepper is known as “pul biber.” It is still grown and cultivated in Turkey and Syria. The crushed pepper is a staple spice used widely in the Mediterranean cuisine.
Most Popular Uses of the Aleppo Chili
The Aleppo is dried and crushed into a powder with a course consistency. The crushed flakes are sprinkled on pizza or salad. They are a bit oilier than traditional crushed red pepper flakes, but have a heartier flavor similar to the ancho chili. Sprinkle it on sauces or dips like humus. It can be used in place of paprika or crushed red pepper. Aleppo peppers add a bit of heat to dishes from the Middle Eastern and Mediterranean cuisines.
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