Aleppo peppers are mildly spicy and playfully sweet. They deliver a rich flavor that’s a little bit like raisin and a little bit like sun-dried tomatoes. Aleppo pepper has an undertone of earthy cumin and lemony top notes. The heat comes in slowly and then dissipates, leaving behind the tart citric top notes.
These peppers, also known as Halaby chiles, originated in the eastern Mediterranean region. The city of Aleppo can be found in Syria, just south of Turkey. It is one of the oldest continuously inhabited cities in the world, with evidence that it was inhabited as long as 5,000 years ago. It is located directly along what was once the path of the famous trade route, the Silk Road. Halab—as in “Halaby”—is the Arabic word for the city of Aleppo, so no matter what name you call this bright red chile, it means “Aleppo pepper”.
You’ll rarely find Aleppo peppers sold fresh or whole; they are almost exclusively sold as dried, crushed pepper flakes. The climate in which these peppers developed is particularly well-suited for drying fresh chiles in the sun. This easy preservation method makes them perfect for longer-term storage and easy to ship.
Description: Plump chile flakes made from Halaby pepper that’s sun dried, ground, and mixed with salt and a neutral oil. Flavor profile: Fruity, tart, sweet-hot. Related Cuisines: Syrian, Turkish, Armenian, and other Middle Eastern cuisines.
Real Syrian pepper, harvested in the region of Aleppo. Fruitier than the one from Turkey. This pepper can be used in a variety of dishes, wonderful during cooking or as a finishing touch.
Aleppo pepper is the “go to” spice used to perk up and add fragrance to many traditional Middle Eastern dishes. It’s rich and fruity fragrance is relatively piquant – yet not to the extent of a cayenne pepper. Absolutely delicious in meat and fish marinades, on potatoes or steamed vegetables to give them a punch. Could simply be left on the table during a meal, allowing each guest to serve themselves according to their taste.
Is Aleppo Pepper Hot?
Aleppo Peppers deliver a little heat but are mostly known for their complex chile pepper flavor, which is fruity, tart, sweet, and a little earthy. They measure 2,500-5,000 Scoville Heat Units (SHU), the scale developed in 1912 to quantify the perceived heat of capsicums. This makes them a medium-heat chile, but they are still on the mild side of the medium measurement.
When looking for a top-quality jar of Aleppo pepper, look for peppers with a brilliant red sheen and vibrancy. A fresh Halaby chile has relatively thick flesh for its size, so the flakes should look slightly fuller than something like Guajillo chile flakes, which come from a pepper with thinner flesh.
Ground Aleppo pepper flakes do not incorporate seeds or interior, pithy flesh in the grind, so the flakes should be uniformly red, with some accounting for variations in the colors of the dried peppers themselves.
They should smell fruity and sweet, with spicy heat tucking in behind the raisin-like aroma.
You could use several other peppers to substitute for the Aleppo pepper. The first option is its cousin, the Maras pepper.
Maras chiles developed in the same region as Aleppo, a bit further to the north, in Turkey. Maras chiles are fruity and earthy, with a tart, acidic note. Like Aleppo peppers, they are processed without seeds or pith, so you will have nothing but dried chile fruit. They are a little hotter than Aleppo peppers, measuring 4,000-8,000 SHU, so you may want to test the heat before using, but the heat difference is not that pronounced, so you can still use them in a mostly 1:1 ratio.
Guajillo Chile Flakes have a comparable heat measurement; most fall between 2,500-5,000 SHU, though you will occasionally encounter a Guajillo that is twice as hot as this. They are also fruity and sweet but taste more like cherries than raisins. The skin of the guajillo pepper is thinner, so the flakes are thinner, and the inclusion of pith and seeds with the pepper flakes gives them a touch of bitterness. Use these chiles in a 1:1 ratio, but be aware of their flavor.
Korean Chili Flakes are hotter than Aleppo peppers, measuring between 4,000-8,000 SHU. They are similarly bright and fruity but not as complex and lack the earthiness of Aleppo pepper. They are processed without seeds or pith and are just fruity and hot, without bitterness. Use a 1:1 ratio, perhaps with a touch less pepper flake and a pinch of cumin, to include a bit of earthy flavor.
Sweet Paprika and Cayenne Chile Powder can be combined to swap in for Aleppo pepper, if necessary. Sweet Paprika has an almost negligible heat level but is gentle, fruity, and warming. Cayenne chile powder delivers a clean heat. Its flavor is very mild, as it’s valued chiefly for its heat. It measures roughly 30,000 SHU. These ingredients can be combined in a 4:1 ratio—use one teaspoon of Cayenne to every four teaspoons of Paprika—to approximate the taste and heat of Aleppo. However, Aleppo will still be sweeter and more complex. You can use this mixture in a 1:1 ratio, though it may still be a little hotter than standard Aleppo pepper.
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FAQ
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