Aleppo pepper or pul biber is a coarsely ground Syrian and Turkish paprika, used in cooking or as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after the Syrian city of Aleppo, which lies on the famous silk road spice route. The dried peppers create a spice with a lovely balance - intensely coloured, fruity, aromatic, but not particularly hot. 

Aleppo pepper is a fantastic addition to vegan bowls, with its ability to boost flavours whilst adding its own layers of fruity warmth. It instantly perks up rice, chickpeas, spinach, kale, tofu - pretty much anything!

Aleppo pepper is a match made in heaven for the rich flavours of goat and lamb, so sprinkle it generously over stews, goat curry, or even use to season homemade koftas.

Our favourite use for aleppo pepper or pul biber, is to toss the Turkish chilli flakes with finely diced preserved lemons, and a little oil, and then to spread over a chicken before roasting. 

What is pul biber?

• Pul biber, also known as Aleppo pepper, is coarsely ground.
• Named after Aleppo, Syria, a historic spice route city.
• It's fruity, aromatic, and mildly hot.
• Enhances vegan dishes with fruity warmth.
• Ideal for seasoning meats and roasted dishes.

Is pul biber the same as chilli flakes?

Yes, pul biber or Aleppo pepper is a type of Turkish chilli pepper flake. 

How spicy is pul biber?

Pul biber, or Aleppo pepper, offers a mild level of spiciness, making it suitable for a wide range of palates. While it adds a pleasant warmth and depth of flavour to dishes, it is not overwhelmingly spicy, allowing its fruity and aromatic qualities to shine through without overpowering the other flavours in a dish.

Ingredients: Aleppo pepper, salt, sunflower oil.

Storage: store in a cool dry place, away from direct sunlight.