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ALEPPO CHILLI FLAKES

Not keen on the heat of regular chilli flakes but craving spicy depth? This smoky, salty, dried variety popular in Turkey has a more rounded, yet still vibrant and intense, flavour than its fiery counterparts – and its versatility knows no bounds
PHOTOGRAPHS: LAUREN MCLEAN

THE TREND INGREDIENT

WHAT YOU NEED TO KNOW ABOUT THEM...

These sun-dried chilli flakes, ground without the seeds, inspire ardour among spice fans. They’re known as pul biber in Turkey, where a pot takes pride of place on the table next to the salt. The flakes have a rounded flavour and are a little salty and oily, with a hint of fruitiness too – a bit paprika-like. The flavour is a world away from the harsh, hot blast of most chilli flakes.

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About Delicious Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.
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