Aleppo pepper

A Syrian heirloom chile grown for one purpose: red-ripe pods that dry into a year of Aleppo flakes. Seeds go in under lights in mid March, and the reward comes late, since pods that will dry well need to hang until they color fully, from August on.

Growing

Start seeds 8 to 10 weeks before the mid May frost date; Aleppo is slower out of the gate than jalapeno and appreciates a heat mat. Transplant into a 5 to 7 gallon bag or the raised bed once nights hold above 50F, usually the third week of May. One plant per bag, a handful of compost at planting, then a low-nitrogen feed when the first flowers set. Let the pods sit through their green stage; they only earn the name once they turn crimson and soften slightly at the shoulders. Come July, check the bag daily; a bag this size dries faster than any bed, and pods stall every time it goes bone dry.

Varieties

True Aleppo seed is sold as Aleppo or Halaby pepper. If a packet proves scarce, Marash is the same idea from the Turkish side of the border and dries just as well.

Pests

Aphids cluster on new growth in June; a hard spray of water every few days keeps them below damage level. Slugs will climb bag-grown plants after rain and rasp holes in the low leaves, so keep mulch pulled back from the stem.

In the kitchen

Halve, seed, and dry at low heat until leathery, then pulse coarsely with a pinch of salt and a drop of oil for proper Aleppo flakes: moderate heat, raisiny, faintly tangy. One good plant fills the flake jar for the year.