teasp chili pepper flakes

Chili pepper flakes, also known as red pepper flakes or crushed red pepper, are dried and coarsely ground or crushed fruits of Capsicum species, primarily Capsicum annuum. The flakes consist of dried chili peppers that have been partially or fully deseeded, then broken into irregular fragments typically 2-5mm in size. The resulting product is vibrant red to deep crimson in color, with a characteristic fruity, warm, and intensely spicy flavor profile derived from capsaicinoid compounds. Heat levels vary depending on the chili variety used—common sources include Cayenne, Thai, and Árbol peppers—and the degree of seed retention, with heat measured on the Scoville scale ranging from 30,000 to 150,000+ SHU.

The spice is a staple in Mediterranean, Asian, and Latin American cuisines, with production concentrated in India, China, Turkey, and Peru. Commercial chili flakes are often a blend of multiple pepper varieties, standardized for consistent heat and flavor delivery.

Chili pepper flakes serve as a versatile heat component in numerous global cuisines. They are sprinkled onto finished dishes such as pizza, pasta, and soups for customizable heat; incorporated into dry spice rubs for meats and vegetables; mixed into marinades, oils, and vinaigrettes; and essential to many Asian condiments and sauces. Italian pizza and Mediterranean cooking employ them liberally, while Asian cuisines use them in sambals, curry pastes, stir-fries, and condiments. The flakes bloom in hot oil to release their flavor compounds, making fat-based preparations particularly effective. They are typically added near the end of cooking to preserve heat intensity and fruity notes, though early addition mellows the spice character.