Pool pepper - hot red pepper, Capsicum annuum

Pul Bibber

Capsicum annuum

Pul Biber is also known as Aleppo pepper, Turkish oiled pepper or in English Pul Biber. The spice is very popular in Middle Eastern and Mediterranean cuisine. It is prepared from hot red peppers, the seeds of which have been removed. Then they are dried in the sun, lightly salted, crushed into fine flakes and greased with sunflower oil.

This aromatic spice is used in cooking to add flavor and moderate heat to dishes. Aleppo pepper can be found in recipes for doners and other Middle Eastern dishes.

Unlike the hotter varieties of chili flakes and powder found in Chinese and South Asian cuisine, Pul Biber is medium-hot, making it perfect for sprinkling on everything from salads and fish to avocado toast and dips.

The slightly spicy, warming fruity flavor of Poole pepper makes it ideal for adding to marinades for roast lamb or chicken, for sprinkling over fried eggs or avocado toast, and in summer salad dressings. Add to pasta, potato salad and curry, as well as on baked goods and homemade pizza. It is also wonderful as a sprinkling on grilled meats, fish and seafood. Even better: fry a pinch of Poole pepper in butter and pour it over your fish or chicken, along with the rest of the seasonings. The taste is fantastic!

It is compatible with thyme, marjoram, basil, parsley, garlic and black pepper.

As for its health benefits, Pool Pepper helps to remove toxins from the body, purify capillaries and regulate blood sugar.

How to use Pool Pepper

Add to marinades for roast lamb or chicken, to drizzle over grilled meats, fish and seafood, fried eggs, pasta, potato salad and curries.

Ingredients

Red pepper, vegetable oil, salt.

Origin
Turkey