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teaspoonfuls of red pepper

Herbs & SpicesYear-round. Dried red pepper is a shelf-stable ingredient available consistently throughout the year, though fresh red chilies are harvested seasonally in most regions during late summer through fall.

Red pepper is rich in vitamin C, antioxidants including carotenoids and capsaicin, which has anti-inflammatory properties. A teaspoon provides minimal calories (approximately 6) while delivering concentrated capsaicinoid compounds.

About

Red pepper refers to dried, ground capsicum (Capsicum spp.), a pungent spice derived from mature red chili peppers. The fruits originate in Mesoamerica and are now cultivated globally, with major production in India, China, and Central America. Red pepper is characterized by a bright red color, moderately hot to very hot pungency depending on variety, and a complex flavor profile that includes fruity, smoky, and slightly sweet notes. The heat intensity is determined by capsaicinoid content, particularly capsaicin, which varies significantly across pepper varieties and growing conditions.\n\nRed pepper is available in numerous cultivars, from mild varieties like Paprika peppers to intensely hot Cayenne, Thai, and Habanero types. The spice may be processed into fine powders, flakes, or whole dried fruits, each offering distinct culinary applications and heat delivery.

Culinary Uses

Red pepper is a fundamental spice across global cuisines, particularly in Asian, Latin American, African, and Mediterranean cooking traditions. It functions both as a heat agent and flavor component, used in spice rubs, curry pastes, hot sauces, stews, and rice dishes. In powder form, it seasons meats, vegetables, and soups; in flaked form, it adds textural interest and visual appeal. Red pepper is essential in dishes like chili con carne, Indian curries, Szechuan preparations, and Spanish paprika-based stews. The ingredient's versatility extends from subtle background flavor to dominant heat source, depending on variety and quantity used.

Forms & Preparations

Powder — Finely ground dried red peppers, the most common form for even distribution in dry rubs, spice blends, and cooked dishes.
Flakes — Coarsely crushed dried red pepper pieces, providing texture and visual appeal while releasing heat gradually during cooking.
Whole Dried Pods — Intact dried chili peppers, used for infusing oils, making pastes, or rehydrating for sauces and curry bases.
Paste or Purée — Fresh or fermented red pepper ground with salt and sometimes vinegar, used as a condiment or base for sauces.
Oil-based Extract — Red pepper suspended in oil, used as a finishing oil or for applications where liquid delivery of heat is preferred.