Aleppo pepper is made from dried and coarsely ground Halaby chile peppers and can be used much like crushed red pepper in recipes and dishes. Named for Aleppo, a town in northern Syria, this spice is a staple of Middle Eastern and Mediterranean cooking. It has a smoky, sweet (almost fruity) backbone and a tanginess that makes it more of a condiment than a garnish.
 
Aleppo pepper is moderately spicy, ranking at about 10,000 Scoville Heat Units (SHU). To give you a point of comparison, jalapeño peppers can be anywhere between 2500 to 5000 SHU.
 
Similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process. It is fairly mild, with its heat building slowly, with a fruity, raisin-like flavor. 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.