Chili Flakes


Dried and crushed hot chili peppers, typically any combination of ancho, bell, and cayenne peppers. Popular in Italian cooking, especially as a topping for pizza.


Other names: Chile Flakes
Translations: Čīle Pārslas, Chili Dribsniai, Fulgi de chili, Chili pahuljice, Płatki chili, Chili vlokken, मिर्च के गुच्छे, Chili хлопья, Chili Νιφάδες, الفلفل الحار رقائق, 칠리 플레이크, Chili vločky, Serpihan Chili, Chili natuklap, 辣椒片, Kosmiči Chili, Chili vločky, Chili Fiocchi, צ 'ילי פתיתים, Чили пахуљицама, チリフレーク, Flocons de piment fort, Chili-Flocken, Chili пластівці, Чили люспи

Physical Description

Red circular, disk shaped flakes, typically with white/beige circular seeds. Can also be ground slightly finer, with a sandy texture.

Colors: Red with beige speckles

Tasting Notes

Flavors: Chili, spicy
Mouthfeel: Chewy, Spicy, Sharp, Hot, Strong
Food complements: Tacos, Pizza, Pastas, Cheese, Ground beef, Steak, Soup, Avocado
Wine complements: Sangria, Pinot gris, Reisling, Chenin blanc, Pinot noir
Beverage complements: Milk, Tea, Wheat beer
Substitutes: Cayenne pepper, Chili sauce

Selecting and Buying

Choosing: Purchase a bottle in the spice section of a local grocery store that has not reached its expiration date.
Buying: They are available at almost every grocery store. If they cannot be found, they can be bought in bulk at an asian/hispanic grocery store or places where bulk spices are sold.

Preparation and Use

To accentuate flavor, simply crush flakes in the hands or with a glass against a counter top. Cooking in oil briefly will also accentuate heat, however extended cooking will mellow the heat.

Cleaning: These do not need to be cleaned. They should be ready to use out of the spice bottle/bag.

Conserving and Storing

Store in a cool, dry place and watch for expiration date. Typically, they last years if they are store properly and are not contaminated with other foods or liquid.



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