Aleppo what?

Penzey's ( website link ) has done it again .... made my simple meals even better by recommending another spice that I had never tried before. It's Aleppo pepper from dried and coarsely ground peppers grown in northern Syria, near the town of Aleppo, one of the culinary meccas of the Mediterranean.

I read a description after I actually cooked with it, I exclaimed who wouldn't want to try this: a hint of a vinegary, salty taste and a slightly raisin-like flavor, deep rich dark brown color. It has a moderate heat level with some fruitiness and mild, cumin-like undertones. It hits you in the back of your mouth, tickles your throat and dissipates quickly. It warms your mouth and then it's gone, you won't need a glass of water nearby! You will experience, the sensation of delicious!

So far I've tried it in egg salad (my version uses one egg yolk and three egg whites - lower fat and cholesterol) and to season pan-sauteed flounder filets (recipe follows, with photos). Aleppo adds a delicious, unique robust flavor. The warmth stimulates the appetite to keep on eating!

Penzeys suggests adding Aleppo pepper on grilled meats like chicken breast, steaks, chops, potato, chicken and tuna salad, and deviled eggs. I'd like to try Aleppo wherever I'd use cayenne pepper or paprika. Roast chicken - yes!