Chili Flake

Chili flakes add sharp heat while keeping the dish's core flavors intact.

Flavor

How to use it

Managing Spice. Adding later lets you control the capsaicin heat and avoids flavor loss.

Layering Heat. Fat helps spread capsaicin evenly, preventing hot spots in your sauce.

Common mistakes

• Too much capsaicin overwhelms.
• Adding early doesn't reduce capsaicin much, as it's heat stable.

What goes with chili flake

• Peanut. Chili flakes' spice heats up peanuts’ roasted flavor.
• Olive oil. Chili flakes infuse olive oil with capsaicin, adding heat to dishes.
• Garlic. Garlic and chili flakes together add heat and pungency.
• Cocoa. Capsaicin intensifies cocoa's rich flavor, adding heat.
• Crab. Chili heat contrasts with crab's delicate sweetness.
• Fennel Seed. Fennel's sweet anise notes balance chili heat, as in Italian sausage.
• Oregano. Oregano's earthy, peppery notes suit chili's heat in pizza and pasta.
• Paneer. Chili heat contrasts paneer's mild, milky taste.

Try tonight

• Garnish pizzas for a spicy kick.
• Incorporate into pasta sauces.
• Sprinkle over roasted vegetables for added heat.

Storage

Store in a cool, dark place in an airtight container.