Aleppo BIO Pepper (Capsicum annuum))

Aleppo Pepper (Capsicum annuum) known throughout the Middle East as Halaby Pepper (from Halab, the Arabic name for the Syrian city of Aleppo), this is a renowned heirloom variety and a true symbol of Levantine and Mediterranean culinary heritage.

Cultivated for centuries along the ancient Silk Road routes between Syria and Turkey, this chilli pepper is famous worldwide for its complex aromatic profile and its moderate, rounded heat, estimated at around 10,000 Scoville Heat Units.

The plant has an upright, bushy and well-branched growth habit, reaching approximately 60–80 cm in height. It produces dark green foliage and an abundant crop of elongated, conical fruits, around 5–7 cm long, which gradually change from green to bright red when fully ripe.

The defining characteristic of Aleppo Pepper lies in the quality of its flesh and its unmistakable flavour. It combines gentle fruity and sweet notes with hints of raisins, cumin and sun-dried tomatoes, rounded off by a subtle salty and smoky undertone.

In the kitchen

Aleppo Pepper holds a special place in Syrian, Turkish, Lebanese and Armenian cuisine.

Traditionally, fully ripe fruits are partially sun-dried, deseeded and coarsely ground, then worked with a light coating of sesame or olive oil and a pinch of salt. The result is the famous chilli flake seasoning known in Turkey as Pul Biber.

It is widely used as a table condiment to enhance grilled meats, kebabs, hummus, vegetable stews, lentil soups and even egg dishes or fresh cheeses. It adds colour, fragrance and an elegant warmth without overpowering the other flavours.

In the garden

This is a hardy, vigorous cultivar with excellent tolerance, even to the hottest summer conditions. As harvest approaches, avoid excessive watering, as this can dilute the intensity of the fruits' aromatic compounds.

Harvest takes place in late summer or early autumn, picking the chillies once they have developed a deep, uniform red colour. Frequent harvesting encourages the plant to continuously produce new flowers and fruits right up until the arrival of the first autumn cold spells.

A little story behind this variety

This cultivar was requested by chef Roy Caceres of Orma restaurant in Rome, as a tribute to part of his heritage. It turned out to be a fascinating discovery for us, too: its fruity flavour and never overwhelming heat give it a remarkable ability to make the flavours of a dish truly come alive.