VARIANTS
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.
TASTING NOTES
Intensely spicy, with a sharp, biting heat
AROMA
Spicy, ever so slightly smoky, with a hint of sweetness.
CHARACTERISTICS
Small, crushed crimson flakes with visible seeds
USAGE
Pairs well with garlic, oregano, cumin, and basil
PLANT PART
fruit and seeds
BOTANICAL NAME
Capsicum annuum
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.
