Size:60 Ounce

Aleppo pepperâ€”also called the Halaby pepperâ€”is much prized in kitchens of the Middle East, and amongst chefs of global cuisine everywhere. It is a hot pepper of the capsaicin-containing Capsicum family, but it is more flavorful than overwhelmingly spicy. Its origin city of Aleppo, Syria places its roots along the Silk Road, giving it an aura of both historicity and mystique.

When ripe, Aleppo peppers are a deep burgundy red. They are then sun-dried, and crushed or ground. Aleppo pepper flakes do not contain seeds, so they are not nearly as â€˜hotâ€ as the crushed red pepper commonly available in supermarkets.

Aleppo might be considered the philosopher among hot peppers. Its culinary applications are broad, and its flavor can best be described as circumspectâ€¦for a hot pepper. It imparts an almost delicate fruitiness and gently invigorating warmth to any dish it is added to, without overwhelming more subtle flavors; it does not embellish, it enhances. It is eminently useable, and most adventurous cooks quickly find it to be indispensable in their kitchens.

The uses for Aleppo Pepper in the contemporary kitchen are extraordinarily broad-spectrum. It is an ideal spice for vegan and vegetarian cooks, and defines tofu beautifully; it is also used frequently in Middle Eastern recipes to enhance the flavors of fish, poultry, pork, and beef.

Aleppo pepper tastes a little like an idealized sundried tomato, with hints of dried fruit and a little heat. It compliments milder flavors very well, and makes a lovely addition to guacamole. Some chefs use it in place of paprika for a little extra depth and kick.

Aleppo pepper is also a natural for grilled foods. It is a marvelous component to a summer marinade, and their mild heat and savory flavor make them ideal as an ingredient for a citrus glaze for grilled lobster.

A great substitute for chili powder, paprika and crushed red pepper.