Crushed Red Chilli Flakes

Red Chilli Flakes are dried, crushed chilli peppers that add instant heat and flavour to countless dishes. Also known as crushed red pepper or pepper flakes, this popular spice consists of dried chilli pods broken into small pieces, including seeds for extra intensity. Commonly used in Italian, Asian, and Mediterranean cooking, chilli flakes are perfect for sprinkling on pizzas, stirring into pasta sauces, seasoning meats, or enhancing soups and stews. The convenient dried format provides long shelf life whilst maintaining potent capsaicin levels. These versatile flakes offer controlled heat distribution, making them ideal for both cooking and table seasoning.

HOW TO USE RED CHILLI FLAKES AND RECIPES

Red Chilli Flakes are incredibly versatile and can transform ordinary dishes into flavourful masterpieces. Sprinkle them generously over freshly baked pizzas, stir into tomato-based pasta sauces, or add to olive oil for a spicy dipping sauce. They’re excellent for marinating meats, seasoning roasted vegetables, and enhancing soups and stews. For maximum flavour release, add them early in the cooking process when sautéing garlic and onions. Store in an airtight container away from light to preserve potency, and remember that a little goes a long way – start with small amounts and adjust to taste.

Recipe 1: Spicy Aglio e Olio

Heat 4 tablespoons olive oil in a large pan over medium heat. Add 4 sliced garlic cloves and 1 teaspoon red chilli flakes, cooking until fragrant (about 1 minute). Add 400g cooked spaghetti with a splash of pasta water, tossing to combine. Remove from heat, add chopped parsley, grated Parmesan, and season with salt and pepper. The chilli flakes infuse the oil with gentle heat whilst the garlic provides aromatic depth. This classic Italian dish showcases how chilli flakes can elevate simple ingredients into restaurant-quality cuisine. Serve immediately with extra chilli flakes on the side.

Recipe 2: Chilli-Honey Glazed Chicken Wings

Mix 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon red chilli flakes, and 2 minced garlic cloves. Marinate 1kg chicken wings for 2 hours. Preheat oven to 200°C. Arrange wings on lined baking tray and cook for 25 minutes, flipping halfway. Brush with reserved marinade and cook for 10 more minutes until caramelised. The chilli flakes provide warming heat that perfectly balances the sweet honey glaze, creating sticky, flavourful wings with just enough spice. Garnish with spring onions and serve with cooling yoghurt dip.

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