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Aleppo pepper

hari mirch | Sep 7, 2011 02:52 PM

Wondering where the best place to buy "Aleppo pepper" in T.O. is. Is there any substantial difference between Aleppo pepper and the "pul biber" which is sold very cheaply in Turkish stores? If I am buying in an Arab store (Nasr eg), how will Aleppo pepper be labelled (so I don't waste time when I make a trip)? As Aleppo pepper? Filfil Ḥalabiyya?

Finally, I notice that some food writers describe the taste of "Aleppo pepper" as being slightly salty and the flakes being oily. Now, Turkish kırmızı biber also has these qualities - because the flakes are salted and oiled after drying (and sometimes roasted to different degrees). Is "Aleppo pepper" ever oiled and salted? There doesn't seem to be too much precision or specificity in what I have read about it.

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