teasp dried chili pepper flakes
Rich in capsaicin, a compound studied for its anti-inflammatory and metabolic-boosting properties. Also provides vitamins A and C, though in modest amounts given typical serving sizes.
About
Dried chili pepper flakes, commonly called red pepper flakes or crushed red pepper, are fragments of dehydrated chili peppers with seeds and membranes intact. These flakes derive from various chili pepper species (primarily Capsicum annuum), dried and coarsely ground to produce the characteristic bright-red, irregularly-sized pieces found in standard spice containers. The ingredient originated in Central and South America where chili peppers were first cultivated, but production and consumption spread globally following the Columbian Exchange.
Dried chili flakes exhibit a moderately intense, fruity heat with subtle smoky undertones, the potency depending on the pepper varieties used. Common sources include cayenne, ancho, and generic red chilis. The presence of seeds and white placental tissue (which contains most capsaicinoids) ensures consistent heat levels, typically ranging from 40,000 to 50,000 Scoville Heat Units, though this varies by source pepper and production method.
Culinary Uses
Dried chili pepper flakes serve as a fundamental heat agent and flavor contributor across Mediterranean, Asian, Latin American, and Middle Eastern cuisines. They are sprinkled directly onto finished dishes—pizzas, pasta, soups, and egg dishes—for immediate heat, or incorporated into spice rubs, marinades, and infused oils for layered flavor development. In Asian cooking, particularly Chinese and Thai cuisines, they appear in chile oils and chili pastes. The flakes pair effectively with garlic, oregano, and olive oil, and their dry heat integrates readily into both cooked preparations and cold dishes, making them one of the kitchen's most versatile heat sources.