Crushed red pepper , also known as red pepper flakes, are a condiment consisting of dried and crushed (as opposed to ground) red chili peppers. Crushed red pepper flakes are made from hot dried red peppers.
Crushed red pepper shakers have become as standard as salt and pepper on tables at Italian restaurants and especially pizza parlors in the United States. So common, in fact, are the red pepper flakes as a pizza ingredient that the spice is also known as "the pizza pepper".
Red pepper flakes are not made of one type of chili, but from various combinations of ancho, bell, cayenne and more. Often there is a high ratio of seeds, which intensifies the heat of the pepper.
Crushed red pepper flakes are used in pickling, chowders, gumbos, spaghetti sauce, pizza sauce and sausage. As chilis have become more popular the styles and varieties of peppers used to make crushed red pepper has also increased.
12-Ounce Crushed Red Pepper Flakes
12-Ounce crushed red pepper.
Used in restaurants and home gourmet cooking
Simply Organic Red Pepper Crushed Certified Organic, 1.59-Ounce Container
by Frontier COOP
1.59 ounces; Glass bottle
Organic chili peppers crushed for adding lively heat to sauces, pizzas, and grilled foods
Certfied Organic; Kosher
1% of sales supports organic farming
A Brand of Frontier Co-op, responsible to people and planet
Gustus Vitae Crushed Red Pepper Flakes, Non-GMO Seasoning,1.2 Ounce
by Gustus Vitae Condiments
Non-GMO. All natural: free from artificial colors and flavors.
Hand packed in California from local and imported ingredients.
Not irradiated or treated with EtO gas.
1.2 ounce (34 grams)
Tone's Crushed Red Pepper can best be described as hot, red pepper flakes.
It is actually the dried fruit pod and seeds of a capsicum pepper.
Use in Italian, Asian and Mexican dishes.
Goes well in meatballs, cheese dips, chili and pizza.
Try it anywhere heat and a visual appearance is desired.
"These are delicious! I substituted Swiss for the Gruyere (used only 1/2 slice for each sandwich), used shaved imported ham (used on 3/4 pound total), and Savory Butter King's Hawaiian rolls as that is what I had on hand.
I also used my own cream cheese mixture made with softened cream cheese, chopped scallions, dried chives, onion powder and garlic powder.
After letting the assembled sandwiches sit in the refrigerator (covered) for about an hour, before baking, I sprinkled the tops of the buns with a mixture of dried onion flakes, poppy and sesame seeds. They baked, topped with sprayed foil, for 20 minutes.
To prevent the sandwiches from being too soggy, as others have reported, I removed the foil and let them bake for another 8 minutes. They were not at all soggy, as others have reported, but nicely browned on top and crispy.
The sandwiches went over big and I will most definitely double the recipe next time I make these, and perhaps try other ingredients using this baking method."