plus 3/4 tsp red pepper flake
Red pepper flakes are rich in capsaicin and vitamins A and C, with notable antioxidant and potential anti-inflammatory properties. They are very low in calories and contain minimal macronutrients by typical serving size.
About
Red pepper flakes, also known as crushed red pepper or chili flakes, are the dried and coarsely ground fruits of Capsicum annuum, a member of the Solanaceae family. Originating in Central America, these flakes are produced by drying mature red chili peppers and crushing them into small fragments, typically retaining seeds and placental tissue which concentrate pungent compounds. The flakes display a bright red to deep crimson color with a characteristic spicy, slightly fruity aroma. Capsaicin, the alkaloid responsible for pungency, varies by cultivar and growing conditions, resulting in heat levels typically ranging from 30,000 to 50,000 Scoville Heat Units (SHU), though some varieties reach higher intensities.
Culinary Uses
Red pepper flakes serve as a foundational seasoning in Mediterranean, Asian, and Latin American cuisines. They are essential in Italian pasta dishes (particularly arrabbiata), pizza, and bruschetta, while also appearing in Asian stir-fries, curries, and condiments. The flakes add heat and complexity to sauces, soups, grilled meats, and seafood preparations. Their coarse texture allows for visible heat distribution and provides textural contrast. Red pepper flakes are often used as a finishing condiment rather than a cooking ingredient, though they tolerate heat well and develop more mellow, integrated flavors when sautéed in oil early in the cooking process.