to 1/2 teaspoon crushed red pepper

Crushed red pepper, also known as red pepper flakes or chili flakes, consists of dried and coarsely crushed fruits of Capsicum annuum varieties. The ingredient is produced by harvesting ripe red chili peppers, drying them completely, and then mechanically crushing them into irregular flakes that retain seeds and placental tissue. The color ranges from bright red to deep crimson, depending on the pepper variety and processing method. Crushed red pepper delivers a sharp, spicy heat that builds on the palate, with underlying fruity and slightly smoky notes. The Scoville scale typically ranks it between 30,000 and 50,000 heat units, making it moderately hot and suitable for most heat-tolerant palates.

Crushed red pepper is a cornerstone ingredient in Mediterranean, Middle Eastern, Asian, and Latin American cuisines. It appears in pizzas, pasta dishes, soups, stews, marinades, and seasoning blends. The spice is often sprinkled as a finishing condiment on pizza, deviled eggs, and roasted vegetables, or incorporated into dishes during cooking for integrated heat. In Asian cuisines, it features prominently in chili oils, curry pastes, and stir-fries. The ingredient pairs well with garlic, olive oil, and tomato-based sauces, enhancing umami and depth. A light hand is recommended, as the heat intensifies with cooking time.