or more crushed or ground hot red pepper
Rich in capsaicin, which may promote metabolism and provide analgesic properties; also contains vitamin A, vitamin C (though reduced from fresh peppers), and antioxidant compounds including carotenoids.
About
Crushed or ground hot red pepper refers to dried, processed Capsicum annum varieties (particularly Cayenne peppers) that have been reduced to coarse flakes or fine powder form. These fiery-hued preparations retain the characteristic pungency of their source peppers, with heat levels measured on the Scoville scale typically ranging from 30,000 to 50,000 SHU (Scoville Heat Units) for crushed red pepper flakes, and potentially higher for certain cultivars. The crimson color comes from carotenoid pigments, while the heat derives from capsaicin alkaloid compounds concentrated in the placental tissue surrounding seeds. Ground versions achieve finer particle sizes suitable for spice blends and sauces, while crushed varieties maintain texture and visual appeal in finished dishes.
Culinary Uses
Crushed and ground hot red pepper functions as a heat element and flavor intensifier across Mediterranean, Asian, and Latin American cuisines. In Italian cooking, red pepper flakes (peperoncino) feature prominently in dishes like arrabbiata pasta and pizza. Asian cuisines employ ground red pepper in curry pastes, chili oils, and stir-fries, while Latin American traditions incorporate it into mole sauces and chile-based condiments. The ingredient seasons soups, stews, marinades, and roasted vegetables; it can be toasted briefly in oil to develop deeper flavor notes before incorporation. Dosage should be carefully controlled, as heat compounds distribute unevenly, creating variable intensity throughout a dish.