Stone Ground
Aleppo Pepper
Aleppo Pepper
No Salt, No Sugar, No Preservatives
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Reach for Aleppo pepper when you want warmth across a whole dish instead of a sharp bite in one spot. The coarse, naturally oily flakes melt into warm butter or oil and dye it a deep red, carrying a mild, slow-building heat and a sun-dried-tomato, raisin-like sweetness into everything they touch. Cooks who keep it on the table reach for it the way others reach for black pepper: on eggs, avocado toast, roasted vegetables, soups, and grilled meat.
Named for the Syrian city at the heart of the old Silk Road spice trade, Aleppo pepper was traditionally sun-dried and preserved with a little salt and oil, which is why the flakes stay supple and fragrant rather than bone-dry. We keep them coarse and unblended so that oil and aroma stay intact.
Whole flakes, packed fresh in small batches. No salt, sugar, or fillers.
Common Questions
How hot is Aleppo pepper?
How hot is Aleppo pepper?
Mild and slow. The heat arrives mid-bite and recedes, leaving room for the next forkful, which is why many cooks use it as an everyday seasoning rather than a heat bomb. It is noticeably gentler than standard crushed red pepper flakes.
Is Aleppo pepper the same as pul biber?
Is Aleppo pepper the same as pul biber?
Closely related. Pul biber is the Turkish name for this style of pepper, and the two terms are often used interchangeably on recipes and labels. With true Syrian harvests scarce in recent years, much of what sells as Aleppo pepper today is grown in nearby Turkish and Lebanese regions in the same tradition.
How is it different from regular red pepper flakes?
How is it different from regular red pepper flakes?
Standard red pepper flakes are dry and bring straightforward heat. Aleppo flakes are coarser and naturally oily, so they carry fruit, warmth, and a sun-dried-tomato note alongside a much softer burn. If you swap, start with about half as much standard flake for the same heat, knowing you will lose the fruity background.
What does it pair well with?
What does it pair well with?
It blooms beautifully in warm butter or olive oil for drizzling over poached eggs, yogurt, and roasted vegetables. It is a backbone of Turkish-style eggs and Syrian muhammara, and its raisiny edge even pairs with dark chocolate.
How should I store it, and any tip for cooking with it?
How should I store it, and any tip for cooking with it?
Keep it in a sealed jar away from light and heat, and skip the refrigerator, where temperature swings invite condensation and the natural oils make damp flakes clump. When cooking, those same sugars and oils can scorch in very hot fat, so a small splash of water to hydrate the flakes first keeps their bright aroma intact.
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Ingredients:
Aleppo Pepper
$12.00