– 3 teaspoons crushed red pepper flakes
Crushed red pepper flakes are a rich source of capsaicin, an alkaloid with potential anti-inflammatory and metabolic benefits, along with vitamins C and A when fresh content is preserved in drying.
About
Crushed red pepper flakes, also known as chili flakes or red pepper flakes, are dried and crushed fruits of Capsicum annuum, a species of hot pepper native to Mexico and Central America. The flakes consist of dried chili peppers with their seeds and ribs, which are the primary sources of capsaicinoid compounds responsible for heat. These flakes are typically bright red to deep crimson in color and range from coarse to fine in texture depending on the crushing method. The flavor profile combines fruity, smoky, and intensely spicy notes, with heat levels typically ranging from 40,000 to 100,000 Scoville Heat Units (SHU), though this varies by pepper variety and processing.
Culinary Uses
Crushed red pepper flakes are a foundational seasoning across Mediterranean, Asian, Latin American, and American cuisines. They are commonly sprinkled over pizza, pasta dishes, and soups to add heat and depth. In Asian cooking, they are essential in Thai, Vietnamese, and Korean cuisines, featured in curries, stir-fries, and condiments like sriracha. The flakes are also used in pickling brines, marinades, and spice rubs for meats. They may be bloomed in hot oil to infuse dishes with flavor or added directly for textural contrast and fresh heat. The combination of seeds, flesh, and ribs provides both immediate pungency and lingering warmth.