Aleppo pepper is named after the Syrian city of Aleppo, which before the war in that country was renowned for its culinary heritage. Aleppo pepper is also known as Halaby pepper, Baladi pepper, Turkish red pepper, or pul biber in Turkish. Its a semi-dried, coarsely ground ruby-red pepper that combines a mild heat with a savoury, fruity flavour hinting at sun-dried tomatoes and a smoky aroma. It is used widely in the cuisines of Turkey, the Middle East and Central Asia, and has gained increasing popularity among Western chefs in recent years.
Ingredients: Aleppo chilli flakes (94.5%), sunflower oil (2.5%) and salt (3%).
