PEPPER 'Aleppo'

AKA Halaby Pepper, Pul Biber. Blunt-bottomed red pepper growing less than 2 feet tall. No staking necessary, this plant also makes a good leaf cover against sunburn. Native to Syria and Turkey, named after the ancient city of Aleppo, once located on the famed silk road of antiquity. Used mainly in the dried, crushed form - peppers dry quickly and are not likely to go bad or mold on the drying rack. Very thin-skinned and thin-walled, so they may be readily ground through an herb cleaning screen or dry blended in a blender and made into pepper flakes to sprinkle on food as a condiment. The taste is slightly smoky, salty, sweet (sometimes described as slightly raisin or sundried tomato-like), warming, with moderate heat. 65-70 days. 10K SHUs.