Chilli flakes are dried chillies crushed with their seeds into coarse flakes. Styles range from generic crushed red pepper to Turkish, Korean and Sichuan flakes, each with its own heat and flavour.
What it is¶
Chilli flakes, also called crushed chillies or (in North America) crushed red pepper, are dried red chillies broken into coarse flakes, usually with the seeds left in. Generic supermarket flakes are typically made from one or more hot Capsicum annuum varieties, often of the cayenne type, and typically fall in a heat range of about 15,000–50,000 SHU, though this varies with the chillies used. The seeds add bulk and a nutty note, but not much heat of their own.
The name covers a family of regional products with quite different characters:
| Style | Origin | Character |
|---|---|---|
| Generic crushed red pepper | Worldwide | Hot, dry, sharp; lots of seeds |
| Peperoncino | Italy | Similar; used on pasta and pizza |
| Aleppo and pul biber | Syria, Turkey | Moist, oily, fruity, moderate heat |
| Urfa biber | Turkey | Dark, raisiny, mild |
| Gochugaru | Korea | Deseeded, sweet, bright red |
| Sichuan chilli flakes | China | Often mild, fragrant, toasted; for chilli oil |
| Thai roasted chilli | Thailand | Toasted, hot, smoky |
Origins and history¶
Drying and crushing chillies is as old as chilli cultivation, and every chilli-eating region developed its own version after chillies spread from the Americas in the sixteenth century (see how chillies spread around the world). In southern Italy, where chilli (peperoncino) became especially important in Calabria and Basilicata, crushed dried chillies were a staple condiment. Italian immigrants took the habit to the United States, and the shaker of crushed red pepper on the table of pizzerias became familiar across North America from the mid-twentieth century and later worldwide.
Flavour and aroma¶
Generic chilli flakes taste mainly of sharp, dry heat, with a toasty, earthy, slightly bitter note and nuttiness from the seeds. Better flakes, made from a single, well-chosen chilli, have more fruit. Regional styles vary widely: Turkish flakes are oily and fruity, gochugaru sweet and bright, Sichuan flakes fragrant and mild.
In the kitchen¶
- Pasta: aglio, olio e peperoncino (garlic, oil and chilli spaghetti) and arrabbiata sauce. About ½ tsp flakes per two servings gives a lively heat.
- Pizza: scattered at the table, or infused into oil for drizzling.
- Chilli oil: flakes are the basis of most chilli oils and chilli crisp. Pour oil heated to about 120–150°C over flakes with salt and aromatics; see making chilli oil.
- Vegetables: tossed with broccoli, greens, roast squash or beans in olive oil and garlic.
- Marinades and rubs: with garlic, lemon and herbs for grilled meat and fish.
- Pickles and ferments: kimchi (with gochugaru), giardiniera, pickled onions.
💡 Bloom them in oil
Flakes sprinkled on at the end give bright, uneven heat. Warm them gently in the cooking oil with garlic for 30 seconds at the start and the heat spreads through the whole dish, and the flavour deepens. Keep the heat low: flakes scorch within seconds in very hot oil.
Buying and storing¶
Flakes keep better than powder but still fade. Store airtight away from light and heat, and use within about a year; if the colour has turned from red to brown and they smell of nothing, replace them. To make your own, toast dried chillies in a dry pan until fragrant, cool, then pulse in a spice grinder or crush in a pestle and mortar. Removing some seeds gives a sweeter, cleaner result.
Substitutes¶
- Cayenne: similar heat but a powder; use about half as much.
- Crumbled whole dried chillies such as árbol or bird's eye.
- Aleppo pepper or urfa biber for a milder, fruitier result; use more.
- A few drops of hot sauce in liquid dishes.
Pairs well with¶
Garlic, olive oil, lemon, oregano, fennel seed, anchovies, tomatoes, broccoli, greens, pasta, pizza, eggs, pork and seafood.
Growing your own¶
Any thin-walled hot chilli grows well for flakes: cayenne, árbol, bird's eye or Italian peperoncino types. Sow indoors in February–March at 20–25°C, grow on and plant out after frost or keep under cover. Let pods ripen fully red and dry them strung up or in a very low oven (about 50°C) until brittle, then crush. See growing chillies and drying herbs for drying methods.