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Aleppo Pepper – Pul Biber 100g
Description
Aleppo pepper or pul biber is a coarsely ground Turkish and Syrian paprika, used in cooking or as a condiment at the table in Turkish homes and restaurants – and most famously sprinkled over doner kebabs. Aleppo pepper is named after the Syrian city of Aleppo, which lies on the famous silk road spice route. The dried chilli peppers create a spice with a lovely balance – intensely coloured, fruity, aromatic, but not particularly hot.
Our favourite use for aleppo pepper or pul biber, is to toss the aleppo pepper with finely diced preserved lemons, and a little oil, and then to spread over a chicken before roasting.
Ingredients: Aleppo pepper, sunflower oil, salt
Quick Comparison
| Settings | Aleppo Pepper - Pul Biber 100g remove | Za'atar remove | Falafel Spice Mix remove | Dukkah remove | Terra Rossa Herby Zaatar remove | Gum Mastic remove |
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| Price | 3.75€ | 4.94€ | 3.13€ | 8.75€ | 4.94€ | 4.38€ |
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| Content | Aleppo pepper or pul biber is a coarsely ground Turkish and Syrian paprika, used in cooking or as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after the Syrian city of Aleppo, which lies on the famous silk road spice route. The dried chilli peppers create a spice with a lovely balance - intensely coloured, fruity, aromatic, but not particularly hot. Our favourite use for aleppo pepper or pul biber, is to toss the aleppo pepper with finely diced preserved lemons, and a little oil, and then to spread over a chicken before roasting. Ingredients: Aleppo pepper, sunflower oil, salt | Za’atar or zaatar is a traditional Middle Eastern seasoning made from a combination of aromatic thyme and other spices - including sumac, sesame and salt. Just a pinch of this green thyme blend can transform meat rubs, roast vegetables and feta salads. Za’atar features in many recipes from Sabrina Ghayour, Ottolenghi and more. What is za’atar? Za'atar is the Arabic word for the thyme-like herb used in the spice blend. The transliteration is also spelled zatar and zaatar. As well as being the name of the spice blend, za'atar is also a generic name for a number of related Middle Eastern herbs, including oregano, basil thyme, thyme and savory. Although this thyme is different to the one we're more familiar with in the UK, the best translation is 'green thyme'. Most za’atar blends include sesame seeds, sumac and salt, but ingredients such as fennel, coriander, aniseed, wheat, and olive or sunflower oil may also be used. How do I cook with za’atar? Za’atar is a versatile spice blend – try rubbing into chicken thighs with fresh lemon juice before roasting or stir into cooked beans and chickpeas. You can also infuse extra virgin olive oil with the za’atar – use the resulting herby oil to drizzle over spicy soups or Middle Eastern salads such as tabbouleh or fattoush. Mix the infused oil with more za’atar to make a thick paste and brush over flat breads before baking – this makes a traditional snack called manakish zaatari. The herby, salty and slightly nutty spice blend also makes a great seasoning for popcorn – shake some za’atar over freshly popped corn while it’s still warm and toss to ensure an even coating. Great for parties or when you fancy a snack that’s a little out of the ordinary! Ingredients: Thyme, wheat, sesame, salt, sumac, fennel, coriander, sunflower oil, aniseed. Contains wheat gluten and sesame. May contain traces of mustard, tree nuts, celery, egg, fish, milk. Brand may vary depending on availability. | Falafel spice mix is a beautiful and complex spice blend of ten spices to season homemade falafels. Also blend the falafel spice with oil and garlic as a meat rub or marinade, or sprinkle over popcorn just before serving. The Arabic word for spices is baharat, so the falafel spice mix is also an example of baharat. Ingredients: coriander, cumin, cloves, caraway, fennel, turmeric, nutmeg, cardamom, chilli pepper, garlic | Dukkah is a savoury Egyptian blend of nuts and spices used to flavour marinades and a wide range of side dishes. The combination of hazelnuts, almonds, cumin and coriander bring rich, aromatic notes to simple meat or grain dishes. Pop a bowl of dukkah on the table when serving bread and oil – it adds an exotic twist on the normal aperitif. Also sprinkle a little over cooked vegetables, add a pinch to meatballs, or rub into lamb or chicken before cooking. Ingredients: Almonds, hazelnuts, coriander seeds, cumin, sesame, salt, pepper. Contains nuts & sesame. | Terra Rossa’s Herby Zaatar – also known as za’atar, or zatar – is the quintessential Arabian seasoning. Made primarily with wild Jordanian thyme, the za’atar will bring a taste of the exotic Middle East to your dishes. Nutty, fragrant and with subtle aniseed flavours, zaatar seasoning is wonderful with chicken, white fish and lamb. This zaatar spice mix is also great to sprinkle over hummus and yoghurt to make easy dips. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. Their spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted thyme, roasted wheat, roasted sesame seeds, sumac, sunflower oil, coriander, fennel, dill, salt, citric acid. Contains allergens: wheat (gluten), sesame. | Gum mastic or mastiha is a popular ingredient in North African and Mediterranean cuisine. The yellow gum mastic crystals are a natural resin from the Chia tree, grown only on the Aegean Island of Chios in Greece. The Island became Internationally famous for its gum mastic trees in the early 13th Century. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. A recipe for chicken roasted in gum mastic or mastiha and pomegranate molasses is a favourite of Stevie Parle, from the Dock Kitchen. He also uses gum mastic to bring Eastern flavours to a milk ice cream recipe. And in Sam & Sam Clark's Moro cookbook, the rosewater and cardamom ice cream recipe includes a few crystals of gum mastic crushed together with caster sugar, and stirred into when the cream/milk mixture is cool, just before churning. Pack contains 30-50 medium crystals |
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