Aleppo pepper known as pul biber (flake pepper) in Turkish 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 is then semi-dried, de-seeded, then crushed or coarsely ground. 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 the United States outside of Armenian, Syrian and Turkish immigrant communities was rare until the 20th century, with one source (Los Angeles magazine) dating its rise in use among the broader U.S. population to the 1994 publication of The Cooking of the Eastern Mediterranean by Paula Wolfert
The most common use is in the form of crushed flakes, which are typically slightly milder and more oily than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavor. Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika
The spice is a common ingredient in some of the dishes that comprise a meze
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Recipe for Aleppo Pepper see Here