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Aleppo Chile Pepper is a fruity, warm-flavored chile flake, with a crimson hue and a moist texture. It grows in Syria and Turkey and is found in many Eastern Mediterranean dishes. Use it wherever you want chile flavor with gentle heat. Try it instead of red chile flakes in recipes for a sophisticated upgrade.
Ingredients: Ground Aleppo Chile Peppers.
1.8 oz (1/2 cup jar)
Aleppo pepper and Gochugaru (Korean red chile flakes) are the two red peppers Julia Turshen says she uses most often. If you see red pepper flakes in a recipe consider subbing Aleppo. It's a bit more mild, so taste as you go and add more for heat. You'll find it adds a beautiful fruity "red pepper" flavor that will brighten up any dish.
Aleppo chile flakes can be used interchangeably for red pepper flakes in most Ottolenghi recipes. Try it in the Curried Egg and Cauliflower Salad (p. 98) or the Anchovy and Samphire Spaghetti (p. 197).