crush red pepper

Crushed red pepper, also known as red pepper flakes or chili flakes, consists of dried and coarsely crushed fruits of Capsicum annuum varieties, native to Central and South America. The ingredient is produced by drying ripe red chili peppers and breaking them into irregular flakes, typically retaining seeds and inner placental tissue, which contain the highest concentration of capsaicinoids—the compounds responsible for pungency. The resulting product displays a bright red to deep red color with visible seed fragments and measures between 30,000 to 50,000 Scoville Heat Units (SHU), depending on the pepper variety and processing method.

The flavor profile combines fruity, slightly smoky notes with intense heat that builds gradually on the palate. Commercial crushed red pepper often blends peppers from multiple sources, including varieties from Turkey, India, and China, which may result in variable heat levels and flavor intensities across different brands.

Crushed red pepper serves as a fundamental seasoning in numerous cuisines, particularly Italian, Asian, and Mediterranean traditions. It is commonly sprinkled onto pizzas, pastas, soups, and stews as a finishing spice, and features prominently in spice blends such as za'atar, dukkah, and garam masala. In Asian cooking, it features in chili oils, curry pastes, and stir-fries. The ingredient is also used to infuse vinegars and oils, creating condiments for dressings and marinades. Due to its potent heat, crushed red pepper should be used judiciously—a small pinch can significantly increase spiciness—and is best added during cooking rather than exclusively as a garnish to allow flavors to integrate.