Aleppo Pepper
Capsicum annuum Halaby · pul biber · Halaby pepper
Aleppo Pepper: what every chef needs to know
In any well-stocked kitchen, There earns its place: a reason Aleppo Pepper shows up on so many prep lists: it is a semi-dried chilli from the Syrian city of Aleppo and surrounding region sometimes called the "Halaby pepper" after the Arabic name for Aleppo (Halab). Thanks to the conflict in Syria, contemporary production largely comes from Turkey and northern Syrian transitional areas. The peppers are harvested ripe and red, sun-dried, deseeded and coarsely ground; the end product has an oily, semi-moist character from the remaining flesh and the addition of a small amount of olive oil. The Scoville heat rating is approximately 10,000 SHU, making Aleppo pepper mild to moderately hot. Flavour profile: fruity, lightly sweet, earthy with undertones of raisin and a mild finish of sea salt. In Levantine cuisine, Aleppo pepper is ubiquitous as a finishing spice on hummus, mezze dishes, lamb and labneh. In Western gastronomy, it is increasingly used as a refined substitute for red pepper flakes on pizzas, pastas, egg dishes and cheeses. The substitution ratio is 1:1.5 compared to regular red pepper flakes given its lower heat.
Aleppo Pepper: nutritional values per 100g (gedroogde vlokken)
Based on unprocessed product. Source: USDA FoodData Central (schatting op basis van FDC ID 170931, gedroogde chilipepervlokken; Aleppo-specifieke waarden niet beschikbaar) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (schatting op basis van FDC ID 170931, gedroogde chilipepervlokken; Aleppo-specifieke waarden niet beschikbaar).
Aleppo Pepper: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Levantijnse hummus finished with olive oil, Aleppo-pepervlokken and fresh parsley; the kleurcontrast and the mild hitte are characteristic.
Palestijns dish of braised chicken on taboon-bread with onions, sumak and Aleppo-pepper as finishing specerij.
Uitgelekte yoghurt (labneh) doused with olive oil and drizzled with Aleppo-pepper; simple but karakteristiek meze-dish.
Aleppo Pepper: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
add Aleppo-pepper to to warm olive oil and stir continu; the oil neemt the fruity, red pigment on and is a beautiful smaakolie for finishing.
Strooi Aleppo-pepper over hummus, labneh of fried eggs just before serve; the grofgemalen vlokken give texture and colour next to flavour.
Combineer Aleppo-pepper with olive oil, garlic, cumin and oregano as marinade for lamsribben of -schouder; the mild hitte dringt diep in the meat.
Aleppo Pepper: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Aleppo Pepper: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product; harvest seasons in Turkey and northern Syria are August–October.
Aleppo Pepper: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Aleppo Pepper: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
fresh acidity and light fruity structure of dry rosé complements the mild hitte and the fruitlekker of Aleppo-pepper at meze and grilled lamb.
- Provence Rosé AOC
- Bandol Rosé AOC
ripe white vrucht and ronde body of Grenache blanc verdraagt the fruity Aleppo-hitte goed; ideal at labneh and hummus with Aleppo-pepper.
- Roussillon Grenache Blanc
- Picpoul de Pinet AOP
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Aleppo Pepper
What can I substitute for Aleppo pepper?
A combination of 3 parts sweet paprika with 1 part regular red pepper flakes approximates the profile; add a small amount of coarse sea salt for the mineral note. Turkish pul biber is the most direct substitute and is more readily available.
Why is Aleppo pepper oily in texture?
After grinding, a small amount of olive oil is traditionally mixed through the flakes. This preserves the colour, prevents drying and gives the characteristic oily, almost tacky texture that distinguishes this spice from dry red pepper flakes.
How hot is Aleppo pepper compared to other chillies?
Aleppo pepper measures approximately 10,000 SHU. By comparison: jalapeño is 2,500–8,000 SHU, cayenne pepper 30,000–50,000 SHU. Aleppo is therefore mild to moderate: it gives warmth but does not overpower the dish.
At what temperature should you store Aleppo Pepper?
Store Aleppo Pepper at 10-15°C dry and dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Aleppo Pepper professionally?
The primary professional technique for Aleppo Pepper is Temperen in oil at 80-100°C (laag vuur) for 30 sec. Always verify core temperature with a calibrated probe thermometer.
Does Aleppo Pepper contain allergens?
Aleppo Pepper is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
