A must for Mexican and African cooking, chili flakes will liven up any dish. Use sparingly in marinara and pizza sauces, and on grilled vegetables and meats. You really can’t go wrong with red pepper flakes, just as long as you’re not really piling them on. Adding red peppers to a dish at the beginning of cooking will give the entire dish some heat, while adding them at the end will give it a subtly (and slightly fruity) spicy edge. Throw them in with some shallot to build a spicy base for escarole, brass up some brassicas like broccoli rabe or cauliflower, or use it to amplify a salad dressing. Like any spice, toasting the pepper flakes before using them will enhance the spice and amplify the heat—just don't turn your back on the spices as they burn fast. Sprinkle some into your next infused oil and find some ways of going crazy with it.
Chilies can be irritating to the eyes and skin, so handle with caution.
25,000-40,000 H.U.
Choose Regular Flakes Or Smoked Flakes