The Parmesan wood shavings scare of 2016 was a wake-up call. If there’s wood in parm, what in the world might be tainting that tiny jar of red pepper flakes?
And, now that I’m thinking about it, what all is in those jars in the first place? What kind of peppers? What kind of…flakes?
It’s an important question, because even the worst pizza slice in the world isn’t so bad with a little sprinkling of crushed red pepper on top. I wanted to understand something with that kind of power and magic. So I got the shakedown.
Are Crushed Red Pepper and Red Pepper Flakes The Same Thing?
You say “crushed red pepper.” I say “red pepper flakes.” They’re one in the same. The major manufacturers all label their versions as “crushed red pepper,” but other than linguistics, there’s no difference.
There are, however, other dried, crush peppers out in the world. These are not the same as the classic (if generic-sounding) red pepper flakes.
What Kind of Peppers Are Included in Red Pepper Flakes?
Any kind. “Red pepper” is as broad as it sounds.
A pizza shaker can contain a selection of dried-up pepper varieties, such as ancho, bell, cayenne, and chiltepin.
Joanna Mourning, a research and development manager for Simply Organic‘s red pepper flakes, says there’s a lot of variance in the pepper flakes you’re using. “When you pick up chile flakes, they can vary in size and heat based on the pepper varieties being used.”
They can come from all over the world, too, with producers like Firehouse Pantry in Brookville, Ohio sourcing from South America to Turkey and Simply Organic picking up peppers from China.
A shaker can also include all parts of the pepper: the seeds, the skins, and even the veins (which, despite popular belief, are actually the hottest part, according to Mourning).
Do They Lose Their Spiciness Over Time?
Like any dried spice, crushed red pepper does lose some of its heat over time. Take a look at the flakes and give them a smell. If they’re looking duller (the orange is more of a dull rust than a bright orange) and the smell isn’t immediately hitting when you open the container, it’s probably time to replace them (a year to a year-and-a-half is a good rule of thumb).
I’m Tired of Pizza. How Else Do I Use These?
Tired of pizza? Stop lying.
You really can’t go wrong with red pepper flakes, just as long as you’re not really piling them on. Adding red peppers to a dish at the beginning of cooking will give the entire dish some heat, while adding them at the end will give it a subtly (and slightly fruity) spicy edge. Throw them in with some shallot to build a spicy base for escarole, brass up some brassicas like broccoli rabe or cauliflower, or use it to amplify a salad dressing.
Like any spice, toasting the pepper flakes before using them will enhance the spice and amplify the heat—just don’t turn your back on the spices as they burn fast.
Sprinkle some into your next infused oil and find some ways of going crazy with it.
