Aleppo Chilli Flakes (Pul Biber)

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Aleppo Chilli Flakes (Pul Biber) by Hatton Hill. Grown, harvested and dried in Turkey. Packed in the UK.

Aleppo pepper is named after the Syrian city of Aleppo, which before the war in that country was renowned for its culinary heritage. Aleppo pepper is also known as Halaby pepper, Baladi pepper, Turkish red pepper, or pul biber in Turkish. It’s a semi-dried, coarsely ground, ruby-red pepper that combines a mild heat with a savoury, fruity flavour hinting at sun-dried tomatoes and a smoky aroma. It is used widely in the cuisines of Turkey, the Middle East and Central Asia, and has gained increasing popularity among Western chefs in recent years.

PURE, PREMIUM PRODUCT: Hatton Hill’s Aleppo chilli flakes come from peppers grown in Turkey that are matured to perfect ripeness, semi-dried in the sun, de-seeded and coarsely ground to preserve their aromatic and flavourful natural oil content before being packed.

USES: Aleppo pepper flakes are traditionally used to add a spicy, fruity, and ever-so-slightly salty zing to grilled meats, kebabs, beans, dips and salads. But they’re such a staple in their home region that they’re often also found on tabletops as a condiment to be added to food in the same way as salt or pepper. Try them anywhere you might normally use paprika: in chillis and other stews, pizzas, sauces, pasta, meat, poultry and vegetable dishes, marinated and raw fish preparations (indeed, marinades for any food), salad dressings – and, for mixologists, even to rim cocktail glasses! Or, in the style of their Middle Eastern home, sprinkle them onto almost any food to give it a flavour boost and a mild spicy lift!

Vegetarian ✓ Vegan ✓

Ingredients: Aleppo chilli flakes, sunflower oil, salt.

Packed on premises that handle celery, cereals containing gluten, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamias).

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Orders for delivery to mainland UK addresses:

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