Aleppo Pepper (Syrian Chile) — Oily, Tart & Mild Heat

This beloved Syrian chili is prized for its oily texture, bright tartness, and gentle, warming heat. A staple across the Eastern Mediterranean, Aleppo pepper adds depth without overwhelming—think fruity, sun-dried chile with a hint of salt and tang.

Use it on everything

• Sprinkle over roasted chicken, kebabs, potatoes, eggs, and tomato sauces

• Swap for crushed red pepper on pizza, soups, and pasta for flavor without the burn

• Bloom in warm oil or butter to perfume veg, grains, and seafood

Flavor profile
Fruity & lightly smoky • gentle heat • citrusy tang • savory, mouthwatering finish

Ingredients
Crushed Aleppo Peppers, Vegetable Oil, Salt.

In our blends
A key note in favorites like Bombay Orange, Chile Limón, Sweet Heat BBQ Rub, and Citrus Pepper (Poivre à la Mode)—its mellow heat rounds and balances.

Quick Recipe: Pomegranate Chicken (Weeknight-Friendly)

1. Mix 2 Tbsp pomegranate molasses, 1 Tbsp olive oil, 1–2 tsp Aleppo, ½ tsp turmeric, ½ tsp coriander, ½ tsp sumac, ½ tsp salt.

2. Toss with 1½ lb chicken (thighs or breasts). Marinate 15–30 min.

3. Roast 425°F (218°C) for 18–22 min (or grill), until cooked through.

4. Finish with a pinch of Aleppo and squeeze of lemon. Serve with pilaf or couscous.

How to use (pro tip)

• Bloom: Warm 1–2 tsp in 1 Tbsp oil/butter for 30 seconds to unlock aroma.

• Finish: Dust over dishes right before serving for color and lift.

Good to know

• Heat level: mild–medium (far gentler than typical crushed red pepper)

• Storage: Keep sealed, cool, and dry; avoid steam for best color and aroma.

Round out your rack with more spices in Gourmet Foods and serve family-style on platters from On the Table.