Aleppo Turkish Chili Pepper 2 Oz By Zamouri Spices

I bought a bottle of this for a specific recipe and used it and it was very good. Then I experimented and it was amazing. I was marinating pork for carnitas and didn't have the chili powder I normally use and the variety I did have was kind of sad smelling. I remembered the bottle of Aleppo Pepper in the cupboard and thought "what's the worst that could happen?" The results were amazing!!!! The Aleppo Pepper brought such a depth of flavor to the pork that I couldn't get over it. My father recently had his Labor Day rib cooking afternoon and I volunteered to make a dry rub for the ribs. Again I made a TexMex style mixture but added this as my "secret" ingredient. The whole family agreed that this year's ribs were the best yet! I cannot recommend this enough as a seasoning for pork as ironic as that sounds for an ingredient coming from the Middle East where pork is not really consumed. I have tried it on beef and chicken too but it really shines in pork recipes.As far as heat... I wouldn't really consider this "spicy" especially when "fresh" or freshly cooked. I did notice that if you have leftovers of a recipe that contains this (good luck with that) the heat will develop over the following days. For example when I made the carnitas as an experiment, it marinated 2 days before I cooked it but that evening I didn't think it was "spicy" but more flavorful. A couple days later when the carnitas were reheated for leftover lunches the heat had developed. But even at that point it wasn't a "burn" like some seasonings are it was more of a "glow" if that makes sense. The heat was there but it was not overpowering; it was still a background and enhancer to the entire recipe. By comparison to Mexican spicy standards, this doesn't even register as spicy. Don't be afraid to try this even if you're not a "spicy" food eater. I now think of it as Syrian chili powder and have replaced what passes for chili powder in the average grocery store with this.I'm on my second bottle in 3 months lol

Wow! I recently learned about Aleppo pepper and decided to give it a try. It has such a warm and distinctive flavor — much different than typical red pepper flakes and not much heat at all. We use these flakes on avocado toast, poached eggs and eggs benedict, mac and cheese, tuna salad, and also as part of marinades for chicken and tri tip, or with butter and garlic on broiled/baked fish. Definitely a new and essential addition to our spice cabinet

I first purchased this spice in October 2015. It was part of the ingredients in a recipe I wanted to make. I'm glad I found it on Amazon and am glad I purchased it. I have lived in Texas now for over 40 years and have "worked up" to developing a taste for mild chili flavoring. My tastes were developed in areas of the USA that favor mild and very subtle flavoring. I am so glad I purchased this pepper--I don't use much, but I love the zip and hot taste which is subtle since I don't use much. The bottle and internal top construction make it easy to get a few grains and to put some back if I get too much. I know a lot of you "heat freaks" are probably laughing, but I do want any other "seasoning sissies" to consider giving this a try. I usually combine it with Lawry's Seasoned Pepper which I have used for years, especially to reduce salt. I just used both to season potato soup.

Prepare for a wait, it took almost a month to receive the order. The pepper flakes were moist, not sure if that’s typical. The heat is not overwhelming but the flavor is there. To me it’s a cross between jalapeños and ancho peppers. I love it on deviled eggs. I basically use it instead of paprika! Love it!

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Amazing flavor, gorgeous color! It even smells delicious too. A shake or three adds a ton of color and flavor to my eggs, potatoes, ground beef, chicken, veggies etc. Oh yeah and marinades too! I like that it isn't too spicy. Red pepper flakes in comparison are so much hotter thatb8f you accidentally shake too much in it can ruin your dish, not the case with these crushed Allepo Peppers. If you put too much it just takes delicious. I'm honestly glad I found and tried this one. I love it and will get more over and over. This isnhow Infelt when I found Neilson Massey Vanilla Bean Paste!

I use this for ant recipe needing a solid pepper flavor but I don’t want too much heat. Shawarma, mild curries, cioppino.

I am so glad i bought this. The taste is mild with a hint of sweetness. I tried cilbir (turkish eggs) so yummy with this.