12 Delicious Aleppo Pepper Substitutes

Aleppo pepper adds a sweet and somewhat spicy taste to meals. It is a pepper cultivar with a taste similar to ancho peppers. Aleppo has a mild cumin taste with hints of salt and vinegar.

If you can’t locate Aleppo pepper in your kitchen when cooking, or if you simply want to try something new, there are alternative Aleppo pepper replacements you may use.

Aleppo pepper substitutes include paprika, Urfa, Marash pepper, antebi, Ancho pepper, Piri Piri, Gochugaru, chile de Arbol, and Pimenton de la Vera. They will provide spice, sweetness, and savory taste to your foods in the same way that Aleppo pepper does.

Let’s rapidly learn more about Aleppo peppers and how to use them as a replacement in your cuisine!

What is Aleppo Pepper?

Aleppo pepper, also known as Halaby chili pepper, is a Capsicum annuum cultivar used as a spice in cuisines. The Aleppo pepper was named after the Syrian city of Aleppo.

Unfortunately, the continuous Syrian conflicts hampered the development of this pepper. The majority of Aleppo pepper sold in supermarkets now is cultivated in Turkey, where the pepper flakes are known as pul biber.

When completely mature, the Aleppo pepper is seeded, sun-dried, and crushed into flakes before being blended with olive oil and salt to create a brilliant red, earthy, somewhat fiery spice that may be used as a garnish or spice in lieu of red chili flakes.

After salt and pepper, Aleppo pepper is the most often used spice in Syria. It first gained popularity in the United States in the mid-1990s and is currently being cultivated in the country to suit the ever-increasing demand.

What Does Aleppo Pepper Taste Like?

Aleppo pepper has a slight sweetness and tanginess, as well as raisin, tomato, and citrus overtones, and a cumin-like roasted flavor and earthiness. It has roughly 10,000 Scoville Heat Units (SHU) and a slow-building heat.

Best Aleppo Pepper Substitutes

1. Sweet Paprika and Cayenne Mix

While Aleppo pepper is known for its earthiness in flavor with hints of raisin and tomato, using just cayenne pepper would result in too much heat and a bland taste.

Yet when combined with sweet paprika, a milder chili pepper spice with a same level of taste complexity to the Aleppo, you have a winning combination.

The paprika adds flavor, while the cayenne pepper adds fire.

You may season with salt if you want; the drying procedure will make the Aleppo pepper a bit salty.

2. Hot Paprika

If you don’t have the time or want to combine cayenne and paprika, you may easily substitute hot paprika for an Aleppo-like flavor.

The fantastic aspect of this swap is that it requires no more preparation on your side.

Similar to the delicious paprika and cayenne combo, you’ll get a similar taste outline, but that prickly and spicy attribute is already incorporated.

Also, a sprinkle of salt may help to mellow out some of the savory features of spicy paprika while also reflecting or reproducing the taste of Aleppo pepper.

While hot paprika is made from highly fiery red peppers, I recommend using it sparingly because a little amount may impart the taste of cayenne and other ground chilies.

3. Paprika

Paprika is ideal for individuals who like the smokey, earthy flavor of Aleppo but without the heat. It can make a huge difference in soups and stews.

You might also seek for smoked paprika to enhance the notes often present in Aleppo.

If all you have is paprika, it’s worth it to use incomparable portions. Although it won’t have the same thrill, the Aleppo-like taste of paprika will suffice for your meal.

4. Marash Pepper

Marash pepper is a bit smokier and has a little more heat than Aleppo pepper, but they are fairly similar.

It’s a Turkish relish that’s as well-known as black pepper in the United States. The oily personality of these chilies is their distinguishing feature. It has a high moisture content and effectively conducts heat.

Although while it is a good alternative, especially for those of us who want to take the smokey and spicy flavors of Aleppo to the next level, one of its drawbacks is that it is not a popular spice and should not be used on a regular basis.

It may be tough to find at a conventional grocery shop and will need some additional searching.

5. Urfa

Urfa, the second Turkish chili pepper we’ll talk about, is a member of the Capsicum annuum family. This spice is another excellent substitute for Aleppo.

This pepper combines overtones of chocolate and wine, giving it a refined yet endearing heat level.

The manufacturers dry the peppers in the sun; the uninhibited exposure to sunlight generates a smokey taste, similar to the notes of the Aleppo peppers even though they were not smoked.

The pepper is significantly darker and smokier than other Aleppo alternatives available, but it is still rather delicious.

You may use it in proportion to the Aleppo pepper.

6. Ancho Pepper

Ancho peppers are the dried version of the mild poblanos peppers that originated in Mexico.

Ancho peppers are known for being smokey, having a little heat, and having a taste profile similar to paprika.

It’s an excellent alternative because of the similarities I mentioned earlier in terms of heat intensity and earthy taste.

In fact, some claim that ancho is the ideal replacement for Aleppo.

As measured on the Scoville scale, the ancho pepper contains around 1,500 heat units. Although providing the intensity, it is nevertheless reasonably priced, making it a near-perfect substitute for Aleppo pepper.

It is very prevalent in Mexican and Tex-Mex cuisine, so you will almost certainly encounter it in your local Latin American food market.

But keep in mind that, unlike Aleppo pepper, ancho has a smokier taste that might distort your final dish, so use it with discretion. Also, its hue is deeper, which may influence the final appearance of your meal.

7. Antebi pepper

Another option if you can’t travel to Aleppo? Try it with the Antebi pepper. Antebi peppers are from the same location as Aleppo peppers; in fact, some chefs use the terms Aleppo and Antebi interchangeably.

Antebi is a hot pepper with a barely fruity taste. In fact, it is often used to season foods such as steak, fish, and vegetables.

8. Piri Piri

If you want your cuisine to be hot, try the Piri Piri, also known as peri-peri in Aleppo.

Piri peppers are highly fiery and related to tabasco peppers. The peppers, like other chile powders, are dried and processed into a powder.

Piri Piri peppers grow wild in different regions of Africa, and although they are professionally farmed there, they are not the most popular spices in the United States.

But be warned: if you use Piri Piri for Aleppo, your meal will be considerably hotter.

It is very hot, with Scoville values ranging from 50,000 to 150,000. If you choose to utilize this option, a tiny amount would enough.

9. Gochugaru

If you want the color, sweetness, and a hint of fire, this Korean relish is a good substitute for Aleppo pepper.

Gochugaru works particularly well with recipes including poultry, eggs, veggies, and pickled goods. This spice may be found in any Korean food market or Asian shop.

Follow me before you decide to use it.

Be in mind that gochugaru is somewhat smokey, which may distort the existing tastes in your meal. You may, however, add a little tomato sauce or paste to help with the heat.

10. Chili Powder

Since it contains chili flakes, this alternative will work fine, although it is significantly hotter.

Chili powder may be used particularly in chili, meat stews, and dips. Keep in mind that chili powder has a smokey taste, so you may need to balance it with something sweet.

Some kinds of chili powder contain more cayenne pepper than others, so take a sip to taste before using it. Since this mixture contains cumin, oregano, garlic, and other spices, the taste may vary.

11. Chile de Arbol

Chile de Arbol is a little but potent Mexican chili pepper. As you may have guessed or read in my earlier articles, the taste is spicy with a hint of acid.

But, since this option is more tastier than Aleppo pepper, you may decide to use Chili de Arbol that is dry and powdered, and that is also coupled with something sweet.

Chile de Arbol may be used to flavor chicken, lamb, dips, and other dishes. This pepper may be found in Mexican or Latin American food stores.

12. Pimenton de la Vera

Pimenton de la Vera is often used in Mediterranean cooking, particularly with shellfish, poultry, lamb, potatoes, and stews.

Although it may seem to be similar to regular paprika, this option is slightly sweeter and more severe, adding complexity to your cuisine.

Pimenton de la Vera may be found in any Mediterranean café or food market, however it will be more costly due to its scarcity.

To save money, mix a teaspoon of regular paprika with a teaspoon of pimenton de la vera.

Frequently Asked Questions

What is so special about Aleppo peppers?

Aleppo-style pepper, like salt, enhances taste. It pairs nicely with slow-building heat, earthy cumin undertones, and a fruity punch.

Is Aleppo pepper smoked?

These dried long peppers have a smoky, sweet taste with just the right amount of spice.

What is another name for Aleppo pepper?

Halaby pepper is another name for it.

What do Aleppo peppers look like?

The Aleppo pepper has the same size and form of a jalapeo, reaching two to three inches long with an elongated, twisted imprint and a smaller tip. When the peppers mature, they become a rich red hue.

What is the meaning of Aleppo?

Aleppo is the name of an old city in northwest Syria that serves as an industrial and economic hub.

Conclusion

I hope you found this information helpful in your hunt for the finest Aleppo pepper replacements. You may not always get what you want, but you must sometimes make due with what you have.

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