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Aleppo Pepper Flakes

Aleppo pepper is a mild, fruity chile flake. It is also sold as pul biber.

Updated Nov 1, 2026. Edited by: Ilyass Ben Hakim.

Where to buy

Middle Eastern and Turkish grocers often stock it. Spice shops and large supermarkets may carry jars too.

Professional insight

Chefs judge Aleppo pepper by color and oil. Deep red, slightly moist flakes signal a fresh batch.

Brick brown flakes are usually old or stale.
Pul biber labels can mean similar Turkish flakes.
Check whether salt or oil was added.
Seedless coarse flakes give the classic texture.

Check the label

Says Aleppo pepper, Halaby pepper or pul biber.
Country of origin, often Turkey or Syria.
Ingredients list: chile only, or chile with salt and oil.
Best by date and packing date if shown.
Net weight in grams or ounces.
Allergen and facility statement.

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Aleppo pepper at a glance

Species: Capsicum annuum
Heat: About 10,000 Scoville
Named for: Aleppo, Syria

Most flakes sold now come from Turkey. Syrian supply has been limited for years.

Common uses

Sprinkled on hummus, eggs or flatbread.
Rubbed on grilled meat and fish.
Stirred into olive oil as a dip.
Used in place of red pepper flakes for milder heat.

Storage

Keep the jar tightly closed after use.
Store away from heat, steam and sun.
Use within months for the best color.
Refrigerating can help in hot kitchens.

Common questions

Is Aleppo pepper hot?: It is moderate. The heat builds slowly and stays mild.
Why are my flakes oily?: Oil is normal. Some makers add a little during drying.
What can I use instead?: Mild red pepper flakes mixed with sweet paprika work in a pinch.