spices

Aleppo Pepper

Aleppo pepper has crept into my cooking over the years and has become as much a staple as salt (overstatement — close to salt) (salt is THE most necessary seasoning condiment).

But consider: aleppo can be thought of as a hot pepper, but it’s not that hot. For me, it spikes the food not heats it. It gives it a LIFT. Wakes it up. Use more and you can get heat. But it’s a subtle heat…it’s a sleepy heat…it’s a heat that feels tame and feisty, too. The flavor is smoky and deep. Dare I say: perfect?

What do I use it on? Aleppo can jump into almost anything except the most delicate and I leave it out of desserts.

Making a ricotta filling for ravioli? A little aleppo gives it some pep. (You know how ricotta can be. Creamy, but needs salt…and aleppo).

ravioli

Roasting some asparagus? A little aleppo wakes them up.

roasting asparagus

Aleppo turns meats into soulful mouthfuls…

roasted lamb with fennel

Tomato Sauce loves a little aleppo…

Seafood and aleppo go out on dates all the time…

clams oreganata

Savory Breads just love that little punch of aleppo…

tomato & olive baguette

Lasagna embraces a small shake of aleppo…

lasagna

Frittata’s say yippee when aleppo visits….

peppers frittata

And don’t forget pizza! What more can I say?

pizza

Get some! You’ll soon figure out how much you’d like for whatever dish you want to give a little nudge to – or a lot. I always find it at Penzeys Spices, or if you have a Savory Spice Shop near you, I know they carry it.

Enjoy the heat this winter! 🙂

aleppo pepper

Pepperoncino, crushed red pepper flakes, used to be my go-to heat for cooking. I never used a lot of it. I’m not a big heat fan. But I look for heat-spices to lift a dish — give it a boost — not really wanting to burn the tongue in any way, but have an echo of flavor ringing.

Then I discovered aleppo pepper. I feel like aleppo pepper was made just for me! Not as hot as red pepper flakes, nor cayenne. If you sprinkle enough of it it’ll fire up your mouth, but a moderate or small amount gives the spark, hit, umph, that I’m often looking for in a dish. Tomato sauce, ravioli fillings (ricotta calls out for a lift), meat braises.

From what I understand it’s a Syrian (you’ve heard of the terrible destruction going on in the city of Aleppo, Syria) or Turkish spice. I can only find it at Penzeys Spices. They have an online catalogue (and print catalogue) of any spice, extract, dried herb you can imagine. And their aleppo pepper is perfect!

Here’s Penzeys website: Penzeys Spices …get their print catalogue, too, it makes for delightful slow reading about spices. They source from all over the world.

Once you have this spice on your shelf you’ll wonder how you ever got along without it!

Penzeys aleppo pepper

Chef Paulette

A little bit of Italy at home.

Aleppo Pepper…right next to the salt

Looking for a little heat?

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