-1 teaspoon chile flakes
Rich in capsaicin, which provides antioxidant and anti-inflammatory benefits, and contain vitamin C, vitamin A, and potassium. A small amount delivers significant flavor with minimal calories.
About
Chile flakes, also known as crushed red pepper or red pepper flakes, are dried and coarsely ground chiles (Capsicum annuum) that retain their seeds and inner membranes, creating a fiery, textured spice. Native to Mexico and Central America, chile peppers were domesticated over 6,000 years ago and spread globally through Spanish and Portuguese colonial trade. The flakes are typically produced from medium-heat varieties such as Cayenne or generic red chiles, and derive their pungency from capsaicinoid compounds—particularly capsaicin—which are concentrated in the white placental tissue around seeds. The color ranges from bright red to deep burgundy depending on the chile variety and processing method, and the flavor combines fruity, smoky, and intensely spicy notes.
Culinary Uses
Chile flakes function as both a seasoning and garnish across Mediterranean, Asian, and Latin American cuisines. They are essential to Italian pasta dishes (particularly arrabbiata), pizzas, and cured meats; widely used in Chinese stir-fries and chili oils; and fundamental to Korean gochugaru-based preparations. The spice is typically added during cooking to infuse heat into oils and sauces, or scattered raw as a finishing element to preserve bright color and sharp bite. Chile flakes pair well with garlic, olive oil, tomatoes, and fermented ingredients, and are commonly combined with other spices in rubs for grilled meats and seafood.