Aleppo
Also known as Aleppo Pepper · Halaby Pepper · Pul Biber · Aleppo Chile
The Aleppo pepper (also known as Halaby pepper or Pul Biber) is a vibrant, medium-hot dried chili from Syria with a fruity, smoky, and tangy flavor. It is a staple in Middle Eastern and Mediterranean cooking, prized for its bright heat that enhances rather than overwhelms dishes.
About 1/2.5 the typical heat of a Capsi Jalapeño (25,086 SHU).
Growing
~80 days to maturity
Fruit size
5–10 cm
Flavor & Use
Fruity and slightly sweet with tangy, berry-like notes and a gentle smoky finish. The heat is bright and clean rather than sharp, making it extremely versatile as a finishing spice.
Culinary
About
Aleppo peppers are small, elongated pods that are typically harvested red and then sun-dried. When dried they become dark red and slightly wrinkled. They are most commonly sold as coarse flakes with a beautiful deep-red color.
Backstory
Named after the city of Aleppo in Syria, where it has been cultivated for centuries. It is a key ingredient in Syrian and Turkish cuisine and gained international popularity as a finishing spice. The peppers are traditionally sun-dried and crushed into flakes with a small amount of oil and salt to preserve their vibrant color and flavor.
Appearance
Growing
Heritage
ExploreAleppo is a traditional landrace.
Sources
FAQ
- How hot is Aleppo?
- Capsi’s sourced range is 2,500–10,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Aleppo taste like?
- Fruity and slightly sweet with tangy, berry-like notes and a gentle smoky finish. The heat is bright and clean rather than sharp, making it extremely versatile as a finishing spice.
- How do I grow Aleppo?
- Aleppo: about 80 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Aleppo?
- urfa biber (smokier), paprika (milder), Marash pepper (similar)