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red pepper flakes --

Herbs & SpicesYear-round. Red pepper flakes are a dried and shelf-stable spice, available consistently throughout the year globally, though harvest and processing of fresh red peppers occurs primarily during late summer and early fall in major producing regions.

Red pepper flakes contain capsaicin, a compound associated with metabolism support and anti-inflammatory properties, along with vitamin C, vitamin A, and potassium. They are low in calories but are used in small quantities per serving, making their contribution to overall micronutrient intake modest.

About

Red pepper flakes, also known as chili flakes or crushed red pepper, are dried and coarsely ground fruits of Capsicum annuum, a species of hot peppers native to Mexico. The ingredient consists of dried red chili peppers that have been coarsely crushed or flaked, retaining seeds and flesh in varying proportions depending on processing. Red pepper flakes display a deep red to orange-red color and deliver a sharp, pungent heat with subtle fruity and smoky undertones. The heat level typically ranges from 30,000 to 50,000 Scoville Heat Units (SHU), making them moderately hot. The most common variety used is derived from red jalapeños, cayenne peppers, and other hot pepper cultivars, with slight variations in heat and flavor profile based on the source pepper and drying method.

Culinary Uses

Red pepper flakes are a fundamental spice in global cuisines, particularly in Italian, Mediterranean, and Asian cooking traditions. They are commonly used as a table condiment for pizza and pasta dishes, as a finishing sprinkle on soups and stews, and as a key component in spice blends, dry rubs, and marinades. The flakes infuse oils and vinegars effectively and are used in pickling, fermented condiments, and hot sauce production. In Asian cuisines, red pepper flakes appear in stir-fries, noodle dishes, and curry pastes. Their ability to distribute heat quickly while maintaining a coarse texture makes them ideal for both cooking and direct application at the table, though they are often toasted briefly in oil to mellow their harshness and develop deeper flavors before incorporation into dishes.

Forms & Preparations

Flakes (coarsely crushed) — The standard form; dried peppers coarsely ground with seeds and flesh intact, creating visible flakes of varying size. Used for direct table condiment application and in cooking.
Powder (finely ground) — More finely milled version that creates a uniform texture. Blends more seamlessly into sauces, rubs, and spice blends but loses the visual flake appearance.
Oil-infused — Red pepper flakes steeped in oil, creating a condiment with distributed flavor and heat. Common in Mediterranean cooking and used as a finishing oil for bread and vegetables.
Paste or condiment — Ground red pepper flakes mixed with salt, oil, and sometimes garlic to create a spreadable condiment. Popular in Middle Eastern and Mediterranean cuisines.
Whole dried peppers (before crushing) — Intact dried red peppers that can be toasted and crushed fresh for maximum flavor, or used whole for steeping in liquids and infusions.