Chili Peppers (Crushed)
Crushed chili peppers bring steady, building heat and a little crunch to almost anything savory. One pinch changes a dish; two makes a point.
What It Is
Crushed red pepper is dried hot chili peppers broken down into flakes and seeds together. The seeds carry extra heat, so the spice is never entirely predictable, which is part of the appeal. It originated in the Americas and now shows up in kitchens on every continent.
The flake form releases heat differently than a powder does. It blooms fast in hot oil, disperses slowly into a long-simmered sauce, and stays crunchy on top of a finished dish. That range is why it earns a permanent spot near most stoves.
What To Do
Warm a spoonful in olive oil for thirty seconds before adding anything else to the pan and the whole dish picks up a gentle, steady heat. Use it on pizza, in pasta, on roasted vegetables, in marinades, or stirred into a pot of beans. Start with a quarter teaspoon per serving if you are cooking for people with different tolerances.
For finishing, sprinkle directly on eggs, avocado toast, or a bowl of soup just before eating. Store it away from light and heat and it will hold its punch for a year or more.
