Aleppo pepper or pul biber is a coarsely ground Syrian and Turkish paprika, used in cooking or as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after the Syrian city of Aleppo, which lies on the famous silk road spice route. The dried peppers create a spice with a lovely balance - intensely coloured, fruity, aromatic, but not particularly hot.
Aleppo pepper is a fantastic addition to vegan bowls, with its ability to boost flavours whilst adding its own layers of fruity warmth. It instantly perks up rice, chickpeas, spinach, kale, tofu - pretty much anything!
Aleppo pepper is a match made in heaven for the rich flavours of goat and lamb, so sprinkle it generously over stews, goat curry, or even use to season homemade koftas.
Our favourite use for aleppo pepper or pul biber, is to toss the Turkish chilli flakes with finely diced preserved lemons, and a little oil, and then to spread over a chicken before roasting.
Ingredients: Aleppo pepper, salt, sunflower oil.
Storage: store in a cool dry place, away from direct sunlight.
Best before: 30 June 25
Minimum shelf life: 3 months
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- Syrian and Turkish chilli pepper also known as Pul Biber
- Mild aromatic chilli flake with a gentle fruity warmth
- Rust-red colour and coarse flakes make a striking seasoning
- Great sprinkled over grilled meats, vegetables and seafood
- Comes in larger container so you can use it again and again
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What is Aleppo pepper?
Aleppo pepper or pul biber is a coarsely ground Syrian and Turkish paprika. It takes its name from the Syrian city of Aleppo, and its most common use is for sprinkling over doner kebabs.
Is Aleppo pepper spicy?
Aleppo pepper is not a hot spice, rather it is a mild variety with fruity, aromatic flavours. This Turkish pepper brings a fruity tang and warmth to your cooking.
How can I use Aleppo pepper?
Use Aleppo pepper in your cooking or as a condiment at the table. Stir it through rice to layer through aromatic flavours, sprinkle it over goat curries and lamb koftas, or mix with preserved lemons and use as marinade for roast chicken. We also love using Aleppo pepper as a seasoning for hummus and labneh.