From sun-dried chilies to the shaker: our crushed red pepper
The pizzeria shaker jar is usually the oldest spice in the building. Fresh crushed chilies are a different ingredient entirely: bright, fruity, and honestly hot.
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- Origin
- Sun-dried red chilies, coarse-crushed with seeds in
- Tasting notes
- Bright fruit up front, clean building burn
- Use with
- Pizza, pasta, chili crisp, sauteed greens
- Heat
- Medium-hot
- Formats
- 6 oz Jar, 8 oz Jar, 10 oz Jar, 2 lb Jug, 2.5 lb Jug, 3 lb Jug, 5 lb Jug
Seeds in, on purpose
We coarse-crush sun-dried red chilies with the seeds left in. Seeds and the pith around them carry a clean, building heat, while the dried flesh brings the bright, almost raisin-like fruit. Seedless flake looks prettier and tastes flatter. The mix in our jar is what a chili actually is, crushed and nothing else.
Beyond the pizza counter
Crushed red pepper blooms beautifully in oil, which makes it the start of a homemade chili crisp, the backbone of aglio e olio, and the fastest way to wake up sauteed greens or roasted broccoli. It survives long simmers, so a pinch early in a tomato sauce builds warmth from the bottom up rather than sitting on top.
Common questions
How hot is it?+
Medium-hot. Hotter than a typical supermarket flake because it is fresher, with the seeds contributing steady heat rather than a sharp spike.
What is the difference between this and chili flakes?+
Chili flakes are often a single named variety with seeds removed. Crushed red pepper is the working format: flesh, seed, and pith together, which is what most recipes calling for red pepper flakes were written around.