crushed red pepper

mild
flakes
5.0
based on 2 reviews
try me sample
0.18 oz
75¢
pinch jar
1.5 oz
$5
refill
1.5 oz
$4
large refill
6 oz
$12
PACKAGING GUIDE
VARIANTS
flakes - hot
flakes - mild
The mild crushed red pepper has darker and slightly smaller flakes compared to its hot counterpart, and has a slightly spicy but not as pungent aroma. It has a subtle and slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.

This pepper is also commonly used in Italian and Mexican cuisine, as well as other dishes that call for a mild heat. It can be found in marinara sauces, mild chili, and is also sprinkled on top of pizzas as a garnish. You can add this pepper to soups, stews, sauces, and other dishes to add a hint of heat and flavor, or sprinkle it on top as a garnish. It's also great for adding a mild heat to scrambled eggs, pasta, and sandwiches.
QUICK INFO
crushed red pepper , flakes
INGREDIENTS
Chile peppers
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.

 
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