Description
The Aleppo pepper is a variety of Capsicum Annuum used as a spice, particularly in Middle Eastern & Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, & then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber, & in Armenia as Haleb biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, & is grown in Syria & Turkey. The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness & mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier & slightly salty since salt is often used in the drying process. 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, & perfume of the best kind of sundried tomatoes, but with a substantial kick behind it." Aleppo Pepper - Ground Red Natural Fresh
