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The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,[4][5] with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.[2] It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it."[6]
We use quite a bit of Aleppo pepper at home (https://en.wikipedia.org/wiki/Aleppo_pepper) and I've been seriously considering using it in something soon. Perhaps a porter or stout...
Quote from: FaradayUncaged on April 19, 2016, 06:07:13 amWe use quite a bit of Aleppo pepper at home (https://en.wikipedia.org/wiki/Aleppo_pepper) and I've been seriously considering using it in something soon. Perhaps a porter or stout...Aleppo pepper is fantastic. But unfortunately very difficult to find in Belgium. Imported a small pot from Canada once. One day we had a guest and after I had explained how exquisite, rare and expensive the pepper was, he simply emptied it on his plate. Which doesn't mean I would put it in beer. That would be sinful.
We use quite a bit of Aleppo pepper at home (https://en.wikipedia.org/wiki/Aleppo_pepper) and I've been seriously considering using it in something soon. Perhaps a porter or stout...QuoteThe Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,[4][5] with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.[2] It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it."[6]
Quote from: FaradayUncaged on April 19, 2016, 06:07:13 amWe use quite a bit of Aleppo pepper at home (https://en.wikipedia.org/wiki/Aleppo_pepper) and I've been seriously considering using it in something soon. Perhaps a porter or stout...QuoteThe Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,[4][5] with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.[2] It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it."[6]How radically different is Aleppo from Espelette?I have some of the latter, and it makes a great sprinkle on pizza, lasagna, and whatnot. Description seems to fit Aleppo's Wikipediaquote.