crushed red pepper

hot

flakes

5.0

Based on 14 reviews

portion

0.18 oz

50¢

pinch jar

1 oz

refill

1 oz

large refill

4 oz

$12

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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.

QUICK INFO

crushed red pepper , flakes

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

PROCESSING / FORM

flakes

BOTANICAL NAME

Capsicum annuum

BOTANICAL NAME

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.

CONFUSIONS

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.

RECIPES

Chicken Cacciatore

a dinner recipe using:

mediterranean sea salt, basil, garlic, onion, oregano, black peppercorn, crushed red pepper, parsley

Braciole

a dinner recipe using:

basil, italian seasoning, crushed red pepper, oregano, onion, mediterranean sea salt, black peppercorn, parsley

Peperoni Ripieni

(Stuffed Peppers)

a dinner recipe using:

fleur de sel, crushed red pepper, basil, garlic

Coconut Chicken Adobo

a dinner recipe using:

black peppercorn, green peppercorn, crushed red pepper

by Herman at Home

other

RECOMMENDATIONS

5.0

crushed red pepper

mild

flakes

Mild crushed red pepper flakes have a more subtle flavor than our hot variety. They have a slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.

0.18 oz - PORTION$0.50

1.5 oz - JAR$5

1.5 oz - REFILL$4

6 oz - REFILL$12

0.18 oz - PORTION $0.50

ADD TO CART

4.9

oregano

greek

flakes

Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.

0.14 oz - PORTION$0.50

0.53 oz - JAR$4

0.53 oz - REFILL$3

2 oz - REFILL$9

0.14 oz - PORTION $0.50

ADD TO CART

5.0

garlic

powder

Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.

0.35 oz - PORTION$0.50

2.5 oz - JAR$7

2.5 oz - REFILL$6

8 oz - REFILL$15

0.35 oz - PORTION $0.50

ADD TO CART

4.9

basil

crushed

Dried basil should be added at the start of cooking and is prized for its convenience and its ability to be used in blends like Italian Seasoning.

0.07 oz - PORTION$0.50

0.6 oz - JAR$6