150 Seeds organic Aleppo Hot Pepper Seeds; Ḥalabī Halaby pepper; Halep biberi; Syrian pepper

Description

150 Seeds organic Aleppo Hot Pepper Seeds; Ḥalabī Halaby pepper; Halep biberi; Syrian pepper The Aleppo pepper (Arabic: فلفل حلبي‎ / ALA-LC: fulful Ḥalabī) ,Turkish: Halep biberi Pronounciation:(halep bibeɾi) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern, and Mediterranean cuisine. Also known as the Halaby pepper. it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then 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. Although a common condiment, its use in Europe and the United States outside Armenian, Syrian and Turkish immigrant communities was rare until the 20th century. Heat Level: Scoville scale 10,000 Germination rate 97%; test date 10/12/2021 Seeds sourced from A.P. Whaley of Madison WI. Trivia: see article on NYT wrt Aleppo Pepper Seed Type: Certified Organic Latin Name: Capsicum annuum Germination: 7-14 days Maturity: 75-85 days from transplant Ripe Color: Red Heat Units: 0 (Sweet) Exposure: Full Sun Planting Method: Transplanting recommended. Start seeds indoors 6-8 weeks before last frost. Set out when all danger of frost has passed and soil has warmed. Planting Depth: 1/4″ Spacing: Space plants 12-18″ apart in rows 2-4 feet apart.