A year or two ago, all I was hearing about online was Allepo pepper. So I hopped on Amazon (I think, iirc) and ordered some crushed (ground?) Aleppo pepper.
It was wonderful. I sprinkled it everywhere red pepper applied. I didn't forget about it, but gradually it applied fewer places.
Then, this evening I saw a mention of Marasa pepper. It reminded me very much of the first mention I heard of Aleppo pepper. And then I had to wonder if it was actually the sourcing of the red pepper that attracted me initially or perhaps only the freshness.
I have lots of a serrano type hybrid coming out of my garden right now. I would love to produce my own gloriously wonderful ground pepper and pepper flakes. If you have any insight or experience, I would love to hear what you have to share.