A round, reddish-brown chile from Syria and eastern Turkey, usually sold powdered or in flakes. Used in a number of preparations—notably in this book in the Onion Relish with Pomegranate Molasses. The Aleppo pepper has a complex flavor that’s simultaneously earthy, salty, piquant, fruity, and hot. Look for it in Middle Eastern grocery stores. The closest approximation would be equal parts ancho chile powder and hot red pepper flakes with a sprinkle of salt and lime juice.