Aleppo Pepper

$6.00

SINGLE INGREDIENT | NON-GMO | FLAKES | MILD-MEDIUM HEAT

We didn't know Aleppo pepper before we opened the shop. Now we can't cook without it. It's a sun-dried chili grown around the Aleppo region of Syria and nearby Turkey, and unlike ordinary crushed red pepper, it's all gentle heat, natural fruitiness, earthy depth, and a bright lemony finish. It adds dimension, not just burn. 

Style
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What We tell customers about Aleppo Pepper

It happens a few times a week. Someone walks in mid-recipe and asks what they can use instead of Aleppo pepper, because they didn't have it. Aleppo has that reputation now, the spice every recipe wants but that's hard to find.

We tell them the closest fix is actually a little recipe: four parts sweet paprika to one part cayenne, plus a pinch of salt. Also Gochugaru is close too: mild, fruity, coarsely ground.

Then we show them we carry the real Aleppo, and they leave with it. That's because Aleppo shouldn't be substituted unless absolutely necessary. It's more warm than hot, and what you actually taste is the fruit, a raisin and sun-dried-tomato sweetness with a bright lemony finish.

  • What to use it on

    Finish scrambled or fried eggs with a generous pinch right before serving.

    Stir it into Greek yogurt with olive oil for an instant dip that pairs beautifully with warm bread or crisp vegetables.

    Rub it onto chicken thighs with olive oil and salt before roasting.

    Sprinkle it over warm buttered popcorn, where the butter brings out the fruity notes, or shake it over hummus, avocado toast, fish, or a simple tomato salad anywhere you'd use red chili flakes.

  • How the pros use it

    Mix Aleppo pepper with good olive oil, a squeeze of fresh lemon, and a pinch of salt. That one bowl becomes your dipping sauce, your salad dressing base, and your finishing drizzle for grilled fish. Make it once and keep it in the refrigerator for up to a week. You'll reach for it constantly.

  • What to pair it with

    Organic Sumac

    Its bright citrus flavor complements Aleppo's gentle heat. Together they are excellent on roasted vegetables, grilled chicken, and hummus.

    Spanish Paprika Smoked Organic

    Adds smoky depth while Aleppo contributes fruity warmth, creating balanced rubs for meats and vegetables.

    Tellicherry Peppercorn Whole Organic

    Adds bold peppery bite to marinades and grilled meats while Aleppo rounds everything out with gentle, layered heat.

Put Aleppo Pepper To Work

Lemony Zingy Roasted Chicken Thighs

Serves 4

The yogurt, lemon, and Aleppo create a marinade that's bright, savory, and deeply flavorful without overwhelming heat. The fastest way to discover what this pepper can do.

Ingredients

  • 2 tbsp Aleppo pepper
  • 1/4 cup plus 1 tbsp water, divided
  • 1/2 lemon, for zesting and juicing
  • 1/2 cup full-fat Greek yogurt
  • 1 1/2 tbsp olive oil plus a drizzle, divided
  • 1 tbsp tomato paste
  • 1/2 tsp ground cumin
  • 3 garlic cloves, crushed
  • 1 tsp pink Himalayan salt
  • 1 lb boneless, skinless chicken thighs

Instructions

  1. Combine Aleppo pepper with 1 tablespoon of warm water to form a paste.
  2. Add the zest and juice of half a lemon to a large bowl.
  3. Stir in the remaining ingredients to make the marinade. Refrigerate for at least 2 hours or overnight.
  4. Remove the chicken from the marinade and grill over medium heat for 5 to 8 minutes per side until the internal temperature reaches 165°F.
  5. Rest for a few minutes, season to taste, and finish with chopped parsley, chives, or another pinch of Aleppo pepper.

Download the printable recipe card (PDF)