Aleppo pepper

Aleppo Pepper

Aleppo pepper

Aleppo pepper is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern cuisine. It is named after the city of Aleppo in northern Syria, which is a key region for its cultivation.

Description

Aleppo pepper is known for its moderate heat level and fruity, cumin-like undertones. The peppers are typically sun-dried, de-seeded, and then crushed or coarsely ground. The resulting spice has a bright red color and a slightly oily texture due to the natural oils in the pepper.

Culinary Uses

Aleppo pepper is used to add flavor and heat to a variety of dishes. It is commonly used in Turkish cuisine, Syrian cuisine, and other Levantine dishes. It can be sprinkled over hummus, baba ghanoush, or used as a seasoning for grilled meats and vegetables.

Flavor Profile

The flavor of Aleppo pepper is often described as being similar to ancho chili, but with a slightly more complex and fruity taste. It has a moderate heat level, typically around 10,000 on the Scoville scale, which makes it milder than many other chili peppers.

Cultivation

Aleppo pepper is primarily grown in the region surrounding the city of Aleppo, although it is also cultivated in other parts of the Middle East and the Mediterranean. The peppers are harvested when they are fully ripe, which contributes to their rich flavor.

Related Pages

• Capsicum annuum
• Middle Eastern cuisine
• Scoville scale
• Chili pepper