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.
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. Heat is mild-to-medium (7,500–10,000 SHU) with a pleasant, lingering warmth.
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
Aleppo is a traditional landrace.
Slow Food records Aleppo as a local garden variety from northern Syria; Baker Creek and a GCSAR journal trial treat the same C. annuum type as a long-kept Syrian genotype. No source names parents or a planned cross.