Aleppo pepper

Arabian & Levant Chilli (flakes)

Aleppo pepper

فلفل حلبي (Arabic)

Also called Halaby pepper · Pul biber (Turkish, similar)

Fruity, sun-dried sweetness with a slow, gentle heat and a faint saltiness; cumin-like warmth without cumin.

What it is

Semi-dried, coarsely ground red chilli from the Aleppo region, salted and oiled during drying to keep it moist.

How it tastes

Fruity, sun-dried sweetness with a slow, gentle heat and a faint saltiness; cumin-like warmth without cumin.

  • Spicy-Heat
  • Sweet
  • Sour/Tangy

How to use it

Sprinkle as a finishing spice over hummus, eggs, grilled meat and roasted vegetables; stir into muhammara and kebab mixes. It replaces black pepper on many Levantine tables.

  • Finishing
  • Marinating
  • Cooking/Stir-Frying

Where it comes from

Named for the Syrian city whose souks traded it for centuries; production moved largely to Turkey after 2011. It is the chilli of muhammara, kibbeh and Aleppo's famous kebabs.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Sun-dried sweetness
Heat
Slow, gentle
Salt
Lightly salted
Sour
Faint

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

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Products that contain it

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