Mild Hot Pepper
Aleppo Pepper is a legendary heirloom cultivar (Capsicum annuum) that carries centuries of culinary tradition from one of the world's oldest continuously inhabited cities. This moderate-heat pepper reaches just 24 inches tall and produces the deep burgundy-red fruits that are dried and ground into the prized chili flakes central to Middle Eastern cooking. Ready to harvest in 70 days, it thrives in full sun with moderate water and modest spacing, making it surprisingly approachable for gardeners seeking authentic flavor with real historical roots.
Full Sun
Moderate
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24in H x 18in W
Annual
Moderate
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The Aleppo Pepper's claim to fame rests on its sophisticated flavor profile: a building warmth of about 10,000 SHU balanced by a rich, fruity sweetness reminiscent of raisins, with a whisper of earthy cumin undertones. This is the genuine article used for centuries along the Silk Road and remains the standard pepper for creating those deep burgundy chili flakes that define traditional Middle Eastern cuisine. Compact plants deliver dependably in just 70 days, making it both a window into food history and a practical addition to any sunny garden.
Aleppo Peppers are harvested at full ripeness and traditionally dried, then ground into the distinctive burgundy-red chili flakes that season everything from kebabs to flatbreads throughout Middle Eastern cooking. The peppers can also be used fresh in salads and salsas, or roasted to deepen their fruity character. Their moderate heat and complex flavor make them equally at home in North African tagines, Turkish mezze, or contemporary fusion cooking where depth matters more than pure heat.
Start seeds indoors in a warm environment (70-85°F) 6-8 weeks before your last spring frost. Keep soil moist but not waterlogged, and provide bright light once seedlings emerge.
Transplant hardened-off seedlings outdoors after all frost danger has passed and soil temperature has warmed. Space plants 18 inches apart in rows 36 inches apart, in a location receiving full sun.
Harvest peppers when they have developed their full deep burgundy-red color, typically around 70 days after transplanting. Peppers are ready for drying when they feel slightly papery and have deepened in color. Cut or gently twist fruits from the plant; the plant will continue producing if harvested regularly. For traditional chili flakes, allow harvested peppers to dry fully before grinding.
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“The Aleppo Pepper originates from Aleppo, Syria, one of the world's oldest continuously inhabited cities, where it has been a staple for centuries. Its rise to prominence came through the Silk Road trade routes, where it became embedded in the culinary traditions of the Levantine region and beyond. The variety represents a living thread connecting modern gardeners directly to the kitchens and markets of the ancient world, preserved through generations of seed saving and cultivation across the Middle East.”