Aleppo
60 days to green, 80 days to red
This is a classic pepper that’s hard to find. It’s named after the Syrian city of Aleppo where flakes made from these small red peppers are the third most commonly used spice, after salt and black pepper! This pepper is mildly hot and can be roasted and added to stews and sauces. But traditionally it is dried and turned into flakes or powder which “is, of course, spicy, but it’s also a little citrusy and fruity, with a bit of sweetness, so it’s interesting for sauces and very good for marinated fish and raw fish preparations,” said Eric Ripert, the chef and an owner of Le Bernardin in Manhattan. I love it in hummus!
60 days to green, 80 days to red
This is a classic pepper that’s hard to find. It’s named after the Syrian city of Aleppo where flakes made from these small red peppers are the third most commonly used spice, after salt and black pepper! This pepper is mildly hot and can be roasted and added to stews and sauces. But traditionally it is dried and turned into flakes or powder which “is, of course, spicy, but it’s also a little citrusy and fruity, with a bit of sweetness, so it’s interesting for sauces and very good for marinated fish and raw fish preparations,” said Eric Ripert, the chef and an owner of Le Bernardin in Manhattan. I love it in hummus!
60 days to green, 80 days to red
This is a classic pepper that’s hard to find. It’s named after the Syrian city of Aleppo where flakes made from these small red peppers are the third most commonly used spice, after salt and black pepper! This pepper is mildly hot and can be roasted and added to stews and sauces. But traditionally it is dried and turned into flakes or powder which “is, of course, spicy, but it’s also a little citrusy and fruity, with a bit of sweetness, so it’s interesting for sauces and very good for marinated fish and raw fish preparations,” said Eric Ripert, the chef and an owner of Le Bernardin in Manhattan. I love it in hummus!
