Also known as the Halaby pepper,[1] its pods are ripened to a burgundy color, then semi-dried, de-seeded, and crushed or coarsely ground.

[3] Although it is a common condiment, its use in Europe and the United States outside Armenian, Syrian and Turkish immigrant communities was rare until the 21st century, with Los Angeles magazine dating its rise in use among the broader U.S. population to the 1994 edition of The Cooking of the Eastern Mediterranean by Paula Wolfert.

[4] The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,[5][6] with some fruitiness and mild, cumin-like undertones.

Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.

It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it".