Aleppo pepper — known in Arabic as filfil halabi and in Turkish as pul biber or Halaby biber — is a coarse, oily, deep brick-red chile flake made from sun-dried, deseeded and crushed Capsicum annuum pods grown around the city of Aleppo in northern Syria and across the border in southern Turkey. Moderately hot rather than fierce, it is fruity, faintly raisiny and tangy, with a slow, building warmth and a touch of salt, and it is sprinkled over meze, kebabs, eggs, hummus and grilled meats across the Levant and the eastern Mediterranean.