Aleppo Chili Pepper
Even though the Aleppo chili pepper is hot, it’s not among the super-hot varieties. The heat ratings for the pods sit around 10,000 in Scoville heat units. That heat level is close to the hottest jalapenos, or the bottom of the range of a serrano pepper. This heat is not even close to the cayenne pepper which is commonly used in recipes calling for crushed red peppers. The pepper has just enough heat accompanied by a hint of fruitiness, a bit of tang and earthy flavors like cumin.
History and Origin of the Aleppo Pepper
The Aleppo chili pepper is from Syria, and named after the city Aleppo. It’s a region very well known for having a rich culinary heritage. Aleppo peppers are mostly grown in Turkey and Northern Syria. Its crushed form is a staple spice for the region’s Mediterranean cuisine.
Popular uses of the Aleppo Chili Pepper
Throw away the generic crushed red peppers and celebrate the flavor and heat of the Aleppo chili. The pepper blends well with pizza, stews, and meat dishes. But some enjoy the rich flavor on desserts too. The crushed, dried peppers are stored and used like other spices. The dried pods may be finely crushed or coarsely ground depending on the preference of the chef. Many cuisines treat it like a condiment, sprinkling it on foods alongside salt and pepper. It can be used as a substitute in recipes which call for paprika. Sprinkle it on deviled eggs, tuna or chicken salad or potato salad for a colorful, flavorful addition. Apply it to chicken breasts, pork chops or steaks, cookout’s favorite meats.
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