Capsicum annuum
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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 suele medir 10,000-17,000 SHU (Medio). Aparece en Syria and Turkey en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex
También conocido como: Halaby Pepper, Pul Biber
Especies
Capsicum annuum
Calor
Sabor
Medio, Afrutado, Terroso, Rich, lingering
Origen / Regiones
Syria and Turkey
Color / Forma
Deep red when dried and flaked
Tamaño del pod
10-12 cm long, 2-3 cm wide
Pruébalo en la naturaleza
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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.
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Sabor y 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.
Perfil térmico
Escala Scoville
10,000-17,000 SHU
Heat label
Medium
Ventana de cosecha
Late summer to autumn
Recuento del índice de salsas
-
Historia y cultura
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.
Botánica y notas de cultivo
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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.
Marcador de posición visual de la caja de prueba
- 3 salsas de 100 ml (varios estilos)
- Ficha de cata y sugerencias de maridaje
- Envíos a toda la UE; tiradas limitadas.
Caja de prueba
Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.
Comprar caja de pruebaPreguntas frecuentes
Aleppo suele medir 10,000-17,000 SHU (Medio). Los rangos varían según el cultivar y las condiciones de cultivo.
Medio, Afrutado, Terroso, Rich, lingering
ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
ChiliCodexCDP.faq.answers.similarList
- 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.
Utilice guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento
Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.
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