Capsicum annuum
Aleppo - Scoville, Taste & Uses
Aleppo peppers dry in Middle Eastern sun, then get crushed into moist flakes. The taste balances gentle heat with cumin-like earthiness and hints of tomato. Heat reaches 10,000 to 17,000 SHU, a warm Medium. Syrian and Turkish cooks sprinkle Aleppo over kebabs, hummus, and eggs. The flakes include a little salt and oil, which keep them supple. They melt into sauces, lending slow, fruity warmth. Elegant spice, Levantine soul - affirmed by the Ministry of Silk Road Heat. Aleppo typically measures 10,000-17,000 SHU (Medium). Shows up across Syria and Turkey in condiments, pickles, and marinades. Sprinkle Aleppo flakes on roasted vegetables, eggs, and pizzas. Stir them into tomato sauces, yogurt dips, and vinaigrettes. Mix with olive oil and lemon for meat marinades. They pair with lamb, chickpeas, pomegranate, and chocolate. Because heat is gentle, Aleppo suits tableside seasoning. See sauces using Aleppo
Also known as: Halaby Pepper, Pul Biber
Species
Capsicum annuum
Heat
Flavour
Medium, Fruity, Earthy, Rich, lingering
Origin / Regions
Syria and Turkey
Colour / Shape
Deep red when dried and flaked
Pod size
10-12 cm long, 2-3 cm wide
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Sauces Using Aleppo
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Flavour & Aroma
Aleppo peppers dry in Middle Eastern sun, then get crushed into moist flakes. The taste balances gentle heat with cumin-like earthiness and hints of tomato. Heat reaches 10,000 to 17,000 SHU, a warm Medium. Syrian and Turkish cooks sprinkle Aleppo over kebabs, hummus, and eggs. The flakes include a little salt and oil, which keep them supple. They melt into sauces, lending slow, fruity warmth. Elegant spice, Levantine soul - affirmed by the Ministry of Silk Road Heat.
Sprinkle Aleppo flakes on roasted vegetables, eggs, and pizzas. Stir them into tomato sauces, yogurt dips, and vinaigrettes. Mix with olive oil and lemon for meat marinades. They pair with lamb, chickpeas, pomegranate, and chocolate. Because heat is gentle, Aleppo suits tableside seasoning.
Heat Profile
Scoville range
10,000-17,000 SHU
Heat label
Medium
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Named after the Syrian city of Aleppo, this pepper has seasoned Levantine kitchens for centuries. Farmers near the Turkish border cultivate the chilies, sun-dry them, then coarsely grind them. Conflict in Syria disrupted supply, prompting Turkish producers to grow similar peppers in Gaziantep and Şanlıurfa. Chefs worldwide adopted Aleppo flakes for their balanced heat, helping preserve demand during difficult years.
Botany & Growing Notes
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Grow Aleppo-type peppers in hot, dry climates. Start seeds indoors 8 weeks before transplanting. Provide full sun, well-drained soil, and minimal humidity to prevent rot. Plants reach 60 to 80 cm tall. Harvest when pods turn deep red, then sun-dry until leathery. Grind with a touch of salt and oil to achieve the signature texture.
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The Republic runs on chilis like this
Every monthly box is built around real peppers - origin, heat, and the makers who tame them. Aleppo-grade fire turns up more often than you would think. Skip the guesswork and let us pick.
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FAQ
Aleppo typically measures 10,000-17,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Fruity, Earthy, Rich, lingering
Halaby Pepper, Pul Biber show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Cherry Pepper, Chipotle, Espelette, Fresno for comparable heat or recipes.
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
- Fresno - Medium
Sprinkle Aleppo flakes on roasted vegetables, eggs, and pizzas. Stir them into tomato sauces, yogurt dips, and vinaigrettes. Mix with olive oil and lemon for meat marinades. They pair with lamb, chickpeas, pomegranate, and chocolate. Because heat is gentle, Aleppo suits tableside seasoning.
Grow Aleppo-type peppers in hot, dry climates. Start seeds indoors 8 weeks before transplanting. Provide full sun, well-drained soil, and minimal humidity to prevent rot. Plants reach 60 to 80 cm tall. Harvest when pods turn deep red, then sun-dry until leathery. Grind with a touch of salt and oil to achieve the signature texture.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10