Chili Flakes / Crushed Red Pepper

Crushed red pepper, also called chili flakes, is a pantry workhorse made from dried red chili peppers that have been coarsely crushed to include both the flesh and seeds. The seeds are not incidental—they carry the bulk of the capsaicin, the compound that delivers heat. This means a small amount delivers disproportionate punch compared to the same weight of finer powders. The irregular, chunky texture (typically 3–6 mm pieces) differentiates it from cayenne powder and gives it advantages in applications where you want visible flecks of color and texture, not just dispersed heat.

Heat levels are not standardized. Standard American grocery-store crushed red pepper typically falls in the 30,000–50,000 Scoville Heat Units range, derived from cultivars like cayenne or peperoncino, but this varies by producer and blend. Specialty varieties like Aleppo or Calabrian peppers operate in entirely different heat neighborhoods and bring distinct flavor profiles—fruitiness, tang, or smokiness—alongside their heat. Unlike chili powder (which typically blends pepper with cumin, oregano, garlic powder, and often a colorant), crushed red pepper is pure dried pepper. This matters: substituting one for the other requires recalibrating expectations.

How you use crushed red pepper depends entirely on timing. Added early in cooking—say, to a simmering sauce or braising liquid—the heat integrates and mellows, becoming a background warmth that builds gradually. Added at the end, as a finishing garnish on pizza or pasta, the heat hits immediately and sharply. Both approaches are valid; knowing which you want determines when to reach for the jar. Store it in a sealed container in a cool, dark place, and it will remain potent for 2–3 years, though extended storage near heat or light accelerates degradation of both color and aroma.