red pepper flake

Red pepper flake, commonly known as crushed red pepper or chili flakes, consists of dried and coarsely ground red chili peppers (typically Capsicum annuum varieties). The ingredient is produced by harvesting mature red chili peppers, drying them, and then crushing them into small flakes that retain the seeds and inner membranes, which contain concentrated capsaicinoids responsible for the heat.

Red pepper flake originated in Central and South America, where capsicum peppers were first domesticated, though the spice became widely adopted across Mediterranean and Asian cuisines following global trade routes. The flavor profile is intensely hot with subtle fruity and smoky undertones, and the heat level typically ranges from 30,000 to 50,000 Scoville Heat Units, varying by pepper variety and harvest conditions.

Red pepper flake serves as a versatile heat source and flavor enhancer across numerous global cuisines. In Italian cooking, it is essential to dishes such as pasta arrabbiata and peperoncini preparations; in Asian cuisines, particularly Chinese and Korean, it features prominently in stir-fries, sauces, and condiments like gochugaru blends. The spice is commonly sprinkled directly onto finished dishes—pizzas, soups, and seafood—as a heat adjustor, or infused into oils and vinegars for dipping and cooking.

Red pepper flake is often toasted lightly in fat before adding other ingredients to develop deeper flavor complexity, though excessive heat can render it bitter. It pairs well with garlic, olive oil, vinegar, and aromatics, and is fundamental to many hot sauces and spice rubs for meats.