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Named after the Syrian city, the Aleppo pepper found its way along the Silk Road into kitchens and recipes across Central Asia. From Turkish kebabs to Uzbek lamb braises, these pepper flakes add color, mild heat, and a unique salty-raisiny flavor.
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.