Called pul biber ("flaked pepper") in Turkish, this variety is famed world-wide for its gentle piquancy and the complexity of flavor it adds when sprinkled over Middle Eastern dishes!
The peppers are medium-sized, elongated bells, ripening to deep burgundy-red at full maturity. The thin-walled fruits dry readily, and are then flaked or ground for use as a condiment. The sweet-hot flakes contribute a cumin-like and salty undertone. Originated in the region where southern Turkey meets Syria, and named for the ancient city of Aleppo, astride the old Silk Road.
This is the bigger Aleppo there is also the small Aleppo 37. I prefer these.