or more crushed red pepper flakes

Crushed red pepper flakes, also known as red pepper flakes, chili flakes, or Italian seasoning, are dried fragments of hot chili peppers (primarily Capsicum annuum varieties) broken into irregular pieces rather than finely ground into powder. The flakes retain the seeds, flesh, and occasionally the stem of the pepper, creating a visually distinct seasoning with concentrated heat and fruity undertones. Originating from dried cayenne, Thai, or other hot pepper cultivars, these flakes are produced by drying whole peppers and then coarsely crushing them. The heat level varies based on pepper variety and seed content, typically ranging from 30,000 to 50,000 Scoville Heat Units (SHU), though some specialty blends may reach higher levels.

Flavor-wise, crushed red pepper flakes deliver sharp, immediate heat accompanied by subtle fruity, slightly smoky notes that develop as the flakes infuse into dishes. The irregular size and seed presence create a more textured, visually prominent seasoning compared to ground cayenne pepper.

Crushed red pepper flakes serve as a fundamental seasoning across numerous global cuisines, particularly Mediterranean, Asian, and Latin American traditions. In Italian cooking, they are a staple finishing garnish for pasta, pizza, and soups, often combined with olive oil to create a simple condiment (Italian: peperoncini). Asian cuisines employ the flakes in stir-fries, curries, and as a table condiment for diners to control heat levels. The flakes are commonly infused into oils, vinegars, and hot sauces, or sprinkled over finished dishes for both heat and visual appeal. They pair well with tomato-based sauces, legumes, roasted vegetables, and fatty proteins where their sharp heat cuts through richness. Rehydrating flakes briefly in warm liquid releases their oils and mellows their intensity slightly.