Chili Pepper Flakes (Capsicum annuum)

Crushed dried chili peppers, typically a blend of Capsicum annuum varieties (cayenne, ancho, and others). The crushed-flake format is convenient for finishing pizza, sprinkling on pasta, adding to marinades, and as a versatile general-purpose culinary heat addition. The heat level varies by the specific peppers used; standard "red pepper flakes" are typically 15,000-30,000 Scoville Heat Units.

Key Facts

Botanical name

Capsicum annuum (typically blended)

Family

Solanaceae (nightshade family)

Heat level

Typically 15,000-30,000 Scoville Heat Units (medium heat)

Active compound

Capsaicin (the heat-producing compound)

Common uses

Pizza topping, pasta finishing, marinades, traditional cooking, general culinary heat

Format note

Pre-crushed for convenience; includes both flesh and seeds

What are Red Pepper Flakes?

Red pepper flakes are crushed dried chili peppers - typically a blend of cayenne, ancho, and other Capsicum annuum varieties. The crushed format includes both flesh and seeds; the seeds typically carry more heat than the flesh (though common belief that seeds carry "all" the heat is incorrect - much of the heat is in the white pith near the seeds). Red pepper flakes are the iconic pizza-topping heat and one of the most universally used heat additions in Western cooking.

How to Use Chili Pepper Flakes

Pizza: sprinkle on slices for individual heat adjustment. Pasta: stir into oil-based pasta sauces (the oil disperses the capsaicin effectively). Marinades: add to oil-based marinades. Italian cooking: aglio e olio, arrabbiata sauce, traditional preparations. Asian cooking: substitute for fresh chilies in many recipes. Pickling brines: a few flakes add heat to pickle brines.

Frequently Asked Questions

How hot are red pepper flakes?
Medium heat; typically 15,000-30,000 Scoville Heat Units.

Why include seeds?
Seeds and the white pith near them carry significant heat; including them produces a more complete heat profile.

What dishes use chili flakes?
Pizza, pasta (aglio e olio, arrabbiata), marinades, Italian cooking, pickling brines.

How do they compare to cayenne pepper powder?
Cayenne is finer and more pure cayenne; flakes are a coarser blend with multiple chili varieties.

Why use oil-based dispersal for heat?
Capsaicin is fat-soluble - oil disperses the heat more effectively than water-based liquids.

How long do they keep?
Stored sealed and away from light, 1-2 years.

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