Pepper, Aleppo

The Aleppo pepper, also known as the Halaby pepper, is a variety of chili pepper that is commonly used in Mediterranean and Middle Eastern cuisine. It is named after the Syrian city of Aleppo and is known for its deep red color, rich fruity undertones, and aromatic flavor. The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor has been described as having the sweetness, roundness, and perfume of the best kind of sun-dried tomatoes, with a substantial kick behind it. Some renowned chefs prefer Aleppo pepper for its fruity and bright qualities. The history of the Aleppo pepper dates back to the late 15th century when peppers from the Americas made their way to Europe and eventually to Syria and Turkey, where the characteristic Aleppo pepper developed. The pepper's popularity has skyrocketed globally due to its unique flavor profile, and it has become a staple in Middle Eastern and Mediterranean kitchens. It is used to add flavor and a moderate level of heat to a variety of recipes, including egg dishes, meat braises, avocado toast, and grilled vegetables. In terms of cultivation, the Aleppo pepper plant is susceptible to fungal infection if not properly spaced out and aerated or exposed to excessive amounts of standing water. It thrives in garden environments with lots of variety and can be complemented by companion plants such as basil, cosmos, zinnias, garlic, peas, broccoli, carrots, onions, garlic, leeks, and chives, which are resistant to pests and diseases that may affect the pepper plant.