Korean Ground Beef Bowl
May 21, 2026
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Red pepper flakes (crushed red pepper) are the dried, crushed chili that adds controlled heat to pizza, pasta, stir-fries, and any savory dish needing a mild-to-moderate spicy edge. They’re milder than pure cayenne and have more visible texture than ground chili powders. Spicy favorites built on them include Vegan Spicy Stir Fy with Rice, Roasted Red Pepper and Cilantro Dressing, and Tuscan Chicken Pasta where the flakes add controlled heat that distributes evenly through the dish without one bite being dramatically hotter than another.
Red pepper flakes are typically made from crushed cayenne or aji peppers, dried and broken into 1-2mm flakes including some of the seeds. The heat level is roughly 30,000-50,000 Scoville units, noticeable but not punishing for most eaters. The visible texture is what distinguishes them from ground chili powders; the flakes provide both heat and bite. Substituting ground cayenne for flakes (about 1/4 the amount) produces similar heat without the texture.
For pizza specifically, red pepper flakes are the table seasoning that Italian-American restaurants put alongside parmesan. The technique is to sprinkle them on AFTER the pizza is plated rather than baked in, the high oven heat dulls the flake flavor and they lose visible texture. Same rule applies to parmesan cheese which gets grated on at the table for the same reason.
For pasta dishes, red pepper flakes go into the oil at the start of any aglio e olio, arrabbiata, or spicy puttanesca. Bloom 1/2 teaspoon flakes in 3 tablespoons olive oil over medium heat for 30 seconds, then add garlic and proceed with the recipe. The blooming step extracts heat and color into the oil, distributing the spice through the dish rather than concentrating it in bites where flakes ended up. The blooming also softens the visible flake pieces.
For storage, red pepper flakes keep 1-2 years in a sealed jar at room temperature, but lose visible color and heat after 6-12 months. Fresh flakes are bright red; old flakes are dull orange-brown. For homemade infused chili oil (the trending Chinese-style condiment), the technique is to heat neutral oil to 250°F, pour over a jar of flakes mixed with garlic and salt, let cool. The resulting oil works on dumplings, noodles, eggs, and as a finishing drizzle. The garlic infusion in the oil amplifies the flake heat with savory depth. Recipes that use red pepper flakes for heat include The Best Ground Beef Chili where they go into the chili base, and White Chicken Chili where they balance the cream and chicken. Browse cayenne, chili powder, and salt for closely related cooking applications.
Yes, crushed red pepper is the same as chili flakes. Both are dried and crushed red chili peppers used to add heat and spice to recipes. They are interchangeable in most dishes.
Red pepper flakes are dried, crushed chili peppers that add heat and flavor to food. They are commonly used as a seasoning for pasta, pizza, sauces, marinades, and various savory dishes.
To make red pepper flakes, dry fresh red chili peppers completely, then crush them using a mortar and pestle or a spice grinder. Store in an airtight container away from light and moisture for freshness.
Red pepper flakes are made from dried red chili peppers, often including seeds and skin. The heat comes from capsaicin naturally present in the peppers, while the skin and seeds provide texture and visual appeal.
For more savory heat ingredients, see our cayenne pepper and chili flakes recipes.