Made from Aleppo peppers that have been dried in the sun and then crushed to a powder, this Aleppo Chili has round, fruity flavor with a hint of earthy sweetness, like a cross between cumin and cayenne. Moderately spicy, we’d give it a 3 or 4 on a heat scale of 1 to 10, making it an excellent choice whenever you seek robust flavor along with a tickle of heat to pique the palate.
Named for the northern Syrian city of Aleppo, along the Silk Road, these red chiles are popular in Middle Eastern and Mediterranean cooking. Add some to your tabbouleh, grilled meat, kebabs or tomato-based simmer sauces. Use it to season a batch of homemade muhammara (a dip—also originally from Aleppo—made with roasted red peppers, walnuts, breadcrumbs and olive oil) to eat with pita. Or simply sprinkle away over pizza, potatoes, deviled eggs, tuna salad or chili.