Crushed Red Pepper

Pellicano's Crushed Red Pepper

Instant Heat, Perfect Texture

Pellicano's Crushed Red Pepper is a staple spice known for providing controllable, focused heat to virtually any dish. Made from dried red chili peppers (often a cayenne variety), this spice delivers a direct, sharp heat with subtle fruity or smoky undertones. The large flake size is intentional, offering a pleasing textural crunch and making the spice easy to sprinkle, measure, and visually monitor.

This spice is crucial for two main reasons: its visual appeal (the bright red flakes stand out on dishes) and its ability to add customizable heat. When sprinkled on at the table, the heat is immediate. When incorporated into cooking, the flakes release their flavor and heat slowly into oils or sauces, creating a richer, integrated warmth.

Versatility in Global Flavor

Crushed red pepper is one of the most versatile heat sources in global cooking:

• Pizza and Italian: The definitive finishing spice for pizza, and essential for adding heat to tomato sauces like arrabbiata.
• Asian Cuisine: Used widely in stir-fries, noodle dishes, dipping sauces, and fried rice for a punch of spicy warmth.
• Infused Oils: Gently heat the flakes in olive oil to create a fiery drizzle perfect for pasta, bread, or pizza.
• Pickling and Brining: Add to pickling liquids for pickles, eggs, and vegetables, where the spice infuses the brine slowly.
• Marinades and Rubs: Mix into dry rubs for grilled meats or blend into marinades for chicken and shrimp.

Fun Fact: Measuring the Fire

The heat of crushed red pepper is derived from the compound capsaicin, concentrated primarily in the white pith and seeds of the chili pepper flake. This spice typically measures between 30,000 to 50,000 units on the Scoville scale—significantly hotter than jalapeños (2,500–8,000) but much milder than habaneros (100,000–350,000). The advantage of using crushed red pepper flakes is that the heat is delivered in small, visual doses, allowing you to easily control the spice level of your dish.

Easy Recipe: Spicy Chili-Infused Oil (Makes 1 Cup)

This simple method is a great way to use the flakes for adding consistent, customizable heat to everyday meals.

Ingredients:

• 1 Cup Olive Oil (Or Neutral Oil Like Canola)
• 2 Tbsp. Pellicano's Crushed Red Pepper
• 1 Clove Garlic (Optional, Lightly Smashed)

Instructions:

1. Combine: In a small, non-reactive saucepan, combine the Olive Oil, Crushed Red Pepper, and Smashed Garlic (if using).
2. Infuse: Heat the oil mixture over very low heat for 10 to 15 minutes. The oil should barely shimmer—do not let it smoke, as this can burn the chili flakes and create a bitter taste.
3. Cool: Remove from heat and let the oil cool completely. The longer the flakes steep, the spicier the oil will become.
4. Strain and Store: Strain the oil through a fine sieve to remove the flakes and garlic, or leave the flakes in for a spicier, more visual product. Store the infused oil in an airtight container at room temperature.

Ingredients: Red Pepper.