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Spices & seasonings · Dried chillies

Aleppo pepper

Crushed, semi-dried Syrian-Turkish red pepper: oily, fruity, salty and gently hot. Sprinkled over almost everything.

Also called: halaby pepper, halabi biber, pul biber (aleppo), maras-style pepper flakes

A kind of red chilli flakes

Read the full spice guide: flavour, history and how to use it

What it is

Aleppo pepper is a mild-to-medium red chilli from the region around Aleppo in Syria and across the border in southern Turkey. The pods are partly dried, deseeded and crushed, often with a little oil and salt, giving moist, deep-red flakes. Much of what is sold today is grown in Turkey and labelled Aleppo-style.

Capsicum annuum

How it’s used

  • Sprinkled on eggs, hummus, labneh and salads
  • Mixed into kebab and köfte meat
  • Muhammara
  • Warmed in butter as a finishing sauce
  • In place of black pepper as an everyday seasoning

Characteristics

Taste
Fruity, slightly salty and tangy, with gentle building heat.
Texture
Soft, slightly oily flakes.
Sold as
flakes
Cooking uses
Mainly a seasoning, Used as a garnish

Storage

Cool, dry and dark. Airtight jar away from light, or the fridge; use within about six months for the best colour.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
318 kcal
Protein
12.01 g
Carbohydrate
56.63 g
Fat
17.27 g
Fibre
27.2 g
Sugars
10.34 g

USDA FoodData Central: Spices, pepper, red or cayenne (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Red chilli flakes — Use about half as much Turkish pul biber or crushed red pepper, plus a pinch of salt.
  • Paprika — 4 parts sweet paprika to 1 part cayenne gives similar colour and heat but not the texture.

Related ingredients

Recipes with aleppo pepper

No recipe in the catalogue uses it yet.

More dried chillies