Profile: Flavors of tomatoes, apples, and grapes. A jolt. A dash of salt Some spice. Lebanon, Morocco, and Syria love Aleppo pepper.
This popular spice is used on kabobs and grilled vegetables. Almost every dish gets a dash of aleppo pepper. Aleppo peppers are milder than red chile flakes. These peppers are also sometimes salted before drying. It's a slightly salty pepper flake with raisin, prune, and sun-dried tomato flavors. The heat is milder, but the burn is still pleasant. Keep an extra shaker of aleppo pepper at the table. Perfect for topping pizza, mashed potatoes, or soups.
Due to the milder climate, Mediterranean Aleppo peppers are less spicy than those grown in the Middle East. The Mediterranean variety is far more fruity. This pepper is great for appetizers, pizzas, and meze. If you miss black pepper, try this instead for a while.
|Ingredients:||Crushed Aleppo pepper, salt and vegetable oil.|
|Botanical Name:||Capsicum annuum|
|Cuisine:||Mediterranean, Middle Eastern, Moroccan, Turkish|
|Shelf Life:||3 Years.|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||Mediterranean Aleppo adds an authentic flavor to Middle Eastern, Mediterranean, and Turkish dishes without overpowering them. This ingredient is great in soups, chicken, and red meats.|
|Taste & Aroma:||Heat - Medium, Scoville scale - 10,000 SHU|
|Country of Origin:||Syria|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|