generous pinch of dried crushed red pepper

Dried crushed red pepper, commonly known as red pepper flakes or chili flakes, consists of dehydrated and coarsely ground or crushed fruits of Capsicum annum varieties, most commonly the Cayenne pepper. The ingredient is produced by harvesting mature red chili peppers, drying them through air or heat exposure, and breaking them into uneven flakes that retain seeds, placental tissue, and skin. The flakes are characteristically bright red to dark red in color, with a hot, pungent flavor profile dominated by capsaicin, the alkaloid compound responsible for heat. Dried crushed red pepper may include small amounts of ground seeds, which intensify the spiciness.

The heat level varies depending on the chili pepper variety and drying method, typically ranging from 30,000 to 50,000 Scoville Heat Units (SHU). Quality specimens should have a vibrant color and fresh aroma; darkening or musty odors indicate age or poor storage conditions.

Dried crushed red pepper is a versatile seasoning used across Mediterranean, Asian, Latin American, and American cuisines to add heat and pungency to dishes. It functions both as a finishing seasoning sprinkled on completed dishes—such as pizza, pasta, soups, and egg dishes—and as an ingredient mixed into spice blends, marinades, and cooking bases. The spice pairs well with garlic, olive oil, and tomato-based preparations, and is essential to Italian seasoning blends and Asian stir-fries.

Common applications include dusting on pizza and hummus, infusing into hot oils, incorporating into dry rubs for meat, and garnishing soups and salads. The flakes soften slightly when cooked in oil or liquid but retain texture when added raw, allowing cooks to control heat intensity through timing and quantity.