Aleppo Pepper, Mediterranean (Crushed)
Halaby pepper / Pul biber
A chile pepper with a sundry scent of tomatoes, apples, and grapes. A little kick. A pinch of salt. A slight spice. Aleppo pepper is a favorite tableside condiment in Lebanon, Morocco, and Syria.
Named after the city of Aleppo, this popular spice is used on everything from kabobs to grilled vegetables. Indeed, nearly all dishes get a small sprinkling of aleppo pepper. Unlike more common red chile flakes, aleppo peppers are much milder. In addition, these peppers are sometimes cured in salt before they’re dried. The result is a slightly salty pepper flake with the flavor of raisins, prunes, and sun-dried tomatoes. The heat level is also more subtle, but still possess a pleasantly slow burn. We encourage you to keep aleppo pepper in a spare shaker at the table. Perfect for finishing off pizza, mashed potatoes, or for giving a bit of kick to soups.
Crushed Mediterranean Aleppo pepper flakes have much less spice than those grown in the Middle East due to the more temperate climate producing happier and healthier chiles. In contrast, you’ll find the Mediterranean variety far fruitier. This pepper is the perfect all purpose chile flake for appetizers, pizzas, and meze. Use this in place of black pepper for a while and see if you ever go back.
|Ingredients||Crushed Aleppo pepper, salt and vegetable oil.|
|Recommended Applications||Typically used in Middle Eastern, Mediterranean, and Turkish cuisine, Mediterranean Aleppo adds an authentic flavor that doesn’t overpower the dish used in. Fantastic as a substitute for Crushed Red Pepper in a recipe, this ingredient is tasty in soup, chicken, and red meats.|
|Basic Preparation||Ready to use as is, no preparation required.|
|Cuisine||Mediterranean, Middle Eastern, Moroccan, Turkish|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||3,500–8,000|
|Shelf Life||3 Years|
|Country of Origin||Turkey|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|