Aleppo Pepper "Halep Biberi" (Capsicum annuum) Seeds – Heirloom Open-Pollinated, Fruity Medium-Heat Flavor, Dry for Pul Biber Flakes & Powder

Minimum: 10+ Seeds

The Fruity, Medium-Heat Flake Pepper You Can Grow

Aleppo pepper has earned a place on restaurant tables and in spice racks everywhere, prized for a flavor that's fruity, slightly tangy, and gently warm rather than sharply hot. Halep is the Turkish name for Aleppo, and Halep Biberi is the pepper behind those famous flakes, a heirloom, open-pollinated variety with medium heat and real depth. Grow it, dry it, and crush it yourself, and you'll have a jar of flakes that tastes brighter and fresher than anything off a shelf.

Who Grows Aleppo Pepper "Halep Biberi"?
The home cook wanting to make their own Aleppo-style pepper flakes and powder.
The Turkish and Middle Eastern food gardener growing an authentic regional spice pepper.
The spice enthusiast wanting a fruity, medium-heat pepper for everyday seasoning.
The seed saver wanting an heirloom, open-pollinated pepper that breeds true.

What This Heirloom Flake Pepper Actually Is
Capsicum annuum 'Halep Biberi', the Aleppo pepper, is a heirloom, open-pollinated pepper traditionally grown in the Aleppo region and across Turkey and the Middle East for drying and flaking. Plants are bushy and productive, bearing fruit that ripens from green to a deep red. Dried and crushed, the peppers become pul biber flakes with a bright, fruity flavor, mild tang, and medium heat that builds gently without overwhelming food. Traditional flakes are often lightly salted and mixed with a little oil, though a pure dry flake works just as well. As an open-pollinated heirloom, it breeds true from saved seed. Grown as a warm-season annual, tender perennial in the warmest climates.

In the Garden & Kitchen

• Pul biber flakes: Dry ripe peppers, remove the stems, and crush into homemade Aleppo-style flakes.
• Ground powder: Grind dried peppers into a fruity, medium-heat chili powder.
• Everyday seasoning: Sprinkle on eggs, hummus, roasted vegetables, meats, and pizza.
• Marinades and rubs: Add to marinades, spice rubs, and sauces for fruity warmth.
• Drying and ristras: String ripe peppers to dry for long-term storage.
• Seed saving: Save seed from open-pollinated fruit to grow the same pepper year after year.

Growing Aleppo Pepper "Halep Biberi" Seeds

• Start method: Start indoors 8 to 10 weeks before last frost; peppers need a long, warm season.
• Germination: Sprouts in 7 to 21 days in warm soil.
• Soil temperature: Germinates best between 75 and 85°F.
• Transplanting: Move outdoors after all frost danger has passed and soil is consistently warm.
• Spacing: Space plants 18 to 24 inches apart to allow full, bushy growth.
• Sunlight: Full sun; heat and sun ripen the fruit and build flavor.
• Soil: Rich, well-drained soil with good fertility supports the heaviest fruit set.
• Watering: Consistent, even moisture; avoid letting plants dry out during fruiting.
• Days to maturity: Typically ready for ripe red fruit in roughly 80 to 100 days from transplant.
• Harvest: Let fruit ripen fully to deep red on the plant before picking for drying.
• Drying: Dry fully in the sun, on strings, or in a dehydrator before crushing.
• Handling: Wear gloves when picking and crushing, and avoid touching your eyes.

Before You Close This Page
This is the pepper behind a spice-rack classic, fruity, tangy, and medium in heat, and far better when you dry and crush it yourself. Aleppo Pepper "Halep Biberi" is open-pollinated and easy to save seed from, productive enough to fill a jar of homemade flakes from a few plants. Start it early, give it sun, let the fruit ripen red, and dry the harvest. Grow the pepper that makes everything on the table taste a little brighter.