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The Aleppo pepper, also known as a halaby pepper, is named after the city in northern Syria famous for its chiles. Grown both in Syria and Turkey, these chiles are sun-dried, seeded and crushed. These burgundy colored peppers have a fruity, yet earthy, warm flavor that is a cross between cumin and cayenne.
They are only moderately hot, about a 3 to 4 on a heat scale of 1 to 10. The heat develops slowly, so you can enjoy the fruity flavor that lies underneath without being overwhelmed by the heat. Sprinkle on pizzas, salads or in chili. You can keep it out to have handy although the flavor will last longer if refrigerated.
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