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Aleppo pepper
The Aleppo pepper ((アラビア語:فلفل حلبي) / ALA-LC: ''fulful Ḥalabī'') is a variety of ''Capsicum annuum'' used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods which ripen to a burgundy color and then are semi-dried, de-seeded, then crushed or coarsely ground.〔 The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.
Although a common condiment, its use in the United States outside of Armenian, Syrian and Turkish immigrant communities was rare until the 20th century, with one source (''Los Angeles'' magazine) dating its rise in use among the broader U.S. population according to the 1994 publication of ''The Cooking of the Eastern Mediterranean'' (ISBN 978-0-06-016651-9) by Paula Wolfert.
==Characteristics==
The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,〔(【引用サイトリンク】 url= http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html )〕 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 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."
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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