Aleppo Pepper Salt

Kosher salt blended with Aleppo pepper, the coarse, deep red chili flakes named after the Syrian city of Aleppo and grown across northern Syria and southern Turkey. Aleppo pepper is semi-dried and lightly oiled, so it carries a fruity, sun-dried tomato sweetness and a moderate heat that builds slowly rather than biting.

A little cracked garlic and lemon peel round it out, so every pinch seasons, warms and brightens a dish in one step.

The salt is coarse and flaky, with deep red flecks of pepper, garlic and lemon peel running through it. Aleppo pepper is also called halaby pepper, and pul biber in Turkish, and this blend is sometimes sold as Aleppo chili salt. Because kosher salt has large flakes that cling to food, it makes a good finishing salt as well as a rub.

Technique tip: the blend carries both salt and heat, so season in stages and taste before adding more. For rubs, apply it a little before cooking so the garlic and lemon peel have time to flavour the surface. It also works on the rim of a glass or over sliced tomatoes and cucumber.

How to use it

Sprinkle over grilled chicken, lamb chops and kofta, fried eggs, roasted potatoes and cauliflower, pizza, hummus and labneh, or buttered corn. It works as a finishing salt at the table and in place of salt in dry rubs and marinades.

Details

Also known as

Halaby Pepper Salt, Pul Biber Salt, Sel au piment d'Alep, ملح الفلفل الحلبي