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About: Aleppo pepper     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatPlants, within Data Space : dbpedia.org associated with source document(s)

Type: ThingEukaryoteCultivarEmbryophyteeukaryotegrapespeciesyago:WikicatChiliPeppersyago:WikicatCondimentsyago:WikicatMedicinalPlantsyago:WikicatMedicinalPlantsOfAsiayago:WikicatMedicinalPlantsOfEuropeyago:Capsicum112900462yago:Cayenne112900987yago:Condiment107810907yago:Flavorer107809368yago:Food100021265yago:Foodstuff107566340yago:Ingredient107809096yago:LivingThing100004258yago:Matter100020827yago:Object100002684yago:Organism100004475yago:Pepper113149506yago:PhysicalEntity100001930yago:Plant100017222yago:WoodyPlant113103136cultivar (cultivated variety)plantyago:Shrub113112664yago:Substance100020090yago:TruePepper113149296yago:VascularPlant113083586yago:Vine113100677yago:Whole100003553yago:WikicatPeppersyago:WikicatPlants New Facet based on Instances of this Class

The Aleppo pepper (Arabic: فلفل حلبي, ALA-LC: fulful Ḥalabī; Turkish: Halep biberi) is a variety of Capsicum annuum used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, its pods are ripened to a burgundy color, then semi-dried, de-seeded, and crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber (pul = flake, biber = pepper), and in Armenia as Halebi bibar. In Turkey, pul biber is the third most commonly used spice, after salt and black pepper. In Arabic, the pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.