The famous Aleppo pepper in sauce form: fruity, savory, and gently warm, with the lingering complexity of one of the Middle East's most prized chilies.

• Historic flavor: Sun-dried and coarsely ground, these flakes run low in heat but high in fruity, oily depth — the defining chili of Levantine cooking
• Broad application: Works as a finishing drizzle, a marinade, a dipping sauce, or a punchy stir-in for dressings and yogurt.
• Levantine culinary heritage: Aleppo was one of the ancient Silk Road's great spice-trading cities; its pepper is a direct line to that tradition.

For the cook who wants to add fruit-forward warmth without heat overload, and for anyone curious about the Middle East's most sophisticated chili.

Origins

Aleppo pepper has been a staple of Levantine cooking for centuries, prized for its moderate heat, oily texture, and complex, slightly fruity flavor. Villa Jerada, a Seattle-based brand built around Moroccan and Levantine pantry traditions, transforms it into a sauce versatile enough for any kitchen, drawing on founder Mehdi Boujrada's upbringing in Casablanca and deep knowledge of North African and Levantine cooking.

Taste: Umami, Spicy, Fruity.

How to enjoy

• Drizzle over hummus, labneh, or roasted vegetables as a finishing sauce
• Use as a marinade for chicken, lamb, or white fish before grilling
• Stir into olive oil for a dipping sauce
• Pairs well with: Za'atar Pita Chips: the herbal earthiness and fruity heat are a natural match.

Details

• Size:
• Key ingredients: Aleppo pepper, olive oil, spices
• Dietary notes: Vegan, gluten-free
• Allergens: None declared
• Storage: Store in a cool, dry place; refrigerate after opening