Aleppo pepper
A mild, fruity, slightly oily chilli flake from Syria and Turkey, used as a table seasoning.
Also: Halaby pepper, pul biber, Maras pepper, urfa biber
Aleppo pepper takes its name from the Syrian city of Aleppo, though today much is grown in Turkey. The chillies are semi-dried, seeded, crushed with a little salt and oil, producing a coarse, moist dark red flake with a raisin-like fruitiness, mild warmth and a cumin undertone. Maras pepper from Kahramanmaraş and urfa biber from Şanlıurfa are related, with urfa darker, smokier and almost chocolate-like. Turks put pul biber on the table like black pepper. It dresses eggs, kebabs, hummus, soups and flatbreads. It is gentler than standard chilli flakes, about 10,000 Scoville units.