Aleppo pepper is one of the most widely used chillies in Middle Eastern and Mediterranean cooking, named after the ancient Syrian city that was historically the centre of its trade. The peppers themselves are now predominantly grown in south-eastern Turkey, where they are sun-dried, de-seeded, and crushed into coarse, oily flakes with a deep burgundy colour. The flavour is distinctly different from conventional chilli flakes — where standard crushed chilli tends to be one-dimensional and sharp, Aleppo brings a gentle, building warmth alongside a sweet, almost fruity aroma with a subtle tang. The moderate heat level makes it one of the most versatile dried chillies available. Aleppo pepper's oily texture and rounded flavour make it as much a finishing seasoning as a cooking ingredient. It is excellent sprinkled over roasted meat, grilled vegetables, poached or fried eggs, hummus, and flatbreads. Stirred into melted butter or warm olive oil, it creates an instant flavoured drizzle for soups, stews, pasta, and grain dishes. It also sits comfortably alongside other Middle Eastern spices — sumac, za'atar, cumin — and is a standard component of many spice blends across Turkey, Syria, and the wider Levant. Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range. Storage: Ambient. Store in a dry place at room temperature. Net: 45g
