a salt with memory

 

aleppo salt gets its name from the syrian city of aleppo, once a vibrant center of trade, cuisine, and culture at the heart of the ancient silk road. even as war has transformed the region, the salt (and the stories it carries) endure.

this isn't just a seasoning. it’s a piece of a place, a product of tradition, and a quiet act of preservation.

  

a history that spans centuries

the use of aleppo pepper (filfil halabi in arabic) in syrian cooking dates back at least to the 17th century, though chili peppers themselves arrived in the region even earlier, by way of portuguese trade from the americas in the 1500s.

by the 1600s, aleppo’s pepper had already earned a reputation for its uniquely balanced flavor. spicy but not sharp, fruity and aromatic, with a soft, lingering warmth. it became a staple in homes and kitchens across northern syria and beyond, folded into local dishes and spice blends for over 400 years.

this pepper found its way into countless traditional dishes that quintessentially represent the syrian culinary scene like kebbeh, muhammara, manakeesh, grilled meats, stews, lentil soups, and various rice dishes. 

the pepper itself was traditionally crushed fresh or dried and stored in cloth sacks for year-round use. its pairing with salt came later, but organically. it’s how home cooks seasoned meals at the table, not just on the stove.

 

 

how it's made: a blend of climate and craft

aleppo salt is more than a mixture. it’s a blend of two slow, careful processes; each shaped by landscape and lineage.

the salt is often harvested from mediterranean sea beds, dried under the sun until it flakes into light, briny crystals. on its own, it’s clean and mineral-rich. but the magic happens when it meets the pepper.

aleppo pepper plants are grown in syria’s northern plains - hot, dry, and wind-swept. the peppers are harvested when fully ripe, then sun-dried slowly to coax out the natural oils and sweetness. this slow drying is what gives aleppo pepper its signature fruity warmth, more tangy than hot, with hints of tomato, raisin, and smoke.

once dried, the peppers are crushed into flakes, sometimes de-seeded to soften the heat, and blended with flake salt in balanced proportions. the result is a blend that:

1. adds gentle heat without overpowering

2. brightens dishes like a squeeze of lemon

3. finishes with a whisper of smoke and crunch

it’s a seasoning born not of invention, but of tradition. families have seasoned their food with it for generations.

  

what you’re tasting is a place

when you cook with aleppo salt, you’re not just adding flavor. you’re inviting history to the table. a sunlit drying shed filled with crimson pepper pods, the rhythm of hand-harvesting in the early morning, a table set with simple dishes, and a bowl of salt passed hand-to-hand.

this salt brings the spirit of aleppo into your kitchen. use it often, share it freely, and remember where it comes from. 

 

we hope these spices bring a touch of tradition, flavor, and wellness to your table always.

peace, love, and toum,
the shawarmaji family