| Aleppo pepper | |
|---|---|
 Aleppo pepper, in its typical processed form | |
| Species | Capsicum annuum |
| Origin | South America |
| Heat |  Hot |
| Scoville scale | 10,000 SHU |
TheAleppo pepper (Arabic:فلفل حلبي,ALA-LC:fulful Ḥalabī;Turkish:Halep biberi) is a moderately spicy variety ofCapsicum annuum used as aspice, particularly inTurkish,Middle Eastern andMediterranean cuisine. Also known as theHalaby pepper,[1] its pods are ripened to aburgundy color, then semi-dried, de-seeded, and crushed or coarsely ground.[2] The pepper flakes are known in Turkey aspul biber (pul = flake,biber = pepper), and in Armenia asHalebi bibar. In Turkey,pul biber is the third most commonly used spice, after salt and black pepper.
The pepper is named afterAleppo, along-inhabited city along theSilk Road in northern Syria, and is grown in Syria and Turkey. Chiles originated in South America and were among the New World crops, like potatoes and tomatoes.[3]
Although it is a commoncondiment, its use in Europe and the United States outside Armenian, Syrian and Turkish immigrant communities was rare until the 21st century, withLos Angeles magazine dating its rise in use among the broader U.S. population to the 1994 edition ofThe Cooking of the Eastern Mediterranean byPaula Wolfert.[4]
The Aleppo pepper has a moderateheat level of about 10,000 on theScoville scale,[5][6] with some fruitiness and mild,cumin-like undertones. Its flavor is similar to theancho chile, but oilier and slightly salty;salt is often used in the drying process.[2] It is fairly mild, with its heat building slowly, with a fruity,raisin-like flavor. It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind ofsundried tomatoes, but with a substantial kick behind it".[7] Some renowned chefs prefer Aleppo pepper for its "fruity and bright qualities."[8]
The most common use is in the form of crushed flakes, which are typically slightly milder and oilier than conventionalcrushed red pepper, with a hint of saltiness and a slightly raisin-like flavor. Unlike crushed red pepper, the flakes contain no inner flesh or seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper orpaprika.
The spice is a common ingredient in some of the dishes that comprise ameze.[9]
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