crushed red pepper

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0.18 oz
pinch jar
1 oz
1 oz
large refill
4 oz
flakes - hot
flakes - mild
These hot crushed red pepper flakes are a lighter and brighter red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor. This pepper is bound to leave a lasting impression on your taste buds. It doesn't change much in terms of heat level or flavor profile, whether it's cooked for a long time or exposed to heat.

Crushed red pepper is a staple in Italian and Mexican cuisine, and can also be used in other spicy dishes. It's a common ingredient in marinara sauces, chili, and can also be sprinkled on top of pizzas as a garnish. In cooking, it can be added to soups, stews, sauces, and other dishes to add heat and flavor. You can also use it to add some heat to scrambled eggs, pasta, and sandwiches.
crushed red pepper , flakes
fruit and seeds
Capsicum annuum
Capsicum annuum
The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.