Aleppo pepper
Capsicum annuum · Chilli pepper
Top 10 pairings
Aleppo pepper (Turkish pul biber, Arabic filfil halabi) is a coarsely crushed Middle Eastern chilli with a deep burgundy colour, a moderate, slow-building heat (roughly 10,000 SHU) and a distinctive raisiny, sun-dried-tomato sweetness. Named for the Syrian city of Aleppo, it is a foundational seasoning of Levantine, Syrian and Turkish cooking, sprinkled over everything from kebabs and hummus to eggs and salads.
Picking a good onedrag
UnderripeOverripe
Red ripePeakIt's sweetest and hottest now. Roast it, make chilli oil or sauce, or string it to dry.
ColourFully turned, bright even red
The pressFirm, springs straight back
Cap and stalkCap green and tight, stalk firming
Smell at the capWarm and fruity over the green
These cues are Chilli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
73%
Edible part
45 g · fresh pod, stem and seeds out
62 g
Weight each
each one
Keeping ittap a temperature
Below 7 °C the skin pits and the cap moulds: in two weeks at 5 °C, in days at 0 °C.
90-95%
Humidity
Loosely bagged
Airflow