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Red chilli flakes

Spices & seasonings · Chillies & peppers

Red chilli flakes

Crushed dried red chillies with seeds: from fiery crushed red pepper to mild, oily Aleppo and Urfa pepper.

Also called: pul biber, aleppo pepper, urfa biber, crushed red pepper, chilli flakes, pepper flakes, gochugaru, isot

A kind of spices

138 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Takeaway, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Chilli flakes are dried red chillies crushed into flakes, usually with their seeds. Italian-style crushed red pepper is hot and dry; Turkish pul biber and Aleppo pepper are milder, fruitier and slightly oily; Urfa biber is dark, smoky and raisin-like; Korean gochugaru is bright and sweet. Heat varies widely, so add gradually.

Capsicum spp.

How it’s used

  • Sprinkled on pizza and pasta
  • Turkish dishes, eggs and kebabs
  • Chilli oils and dressings
  • Kimchi (gochugaru)
  • Stir-fries and marinades

Characteristics

Taste
Hot and fruity; heat varies by type.
When cooked
Blooms in warm oil, colouring it red; burns if the oil is too hot.
Sold as
flakes
Cooking uses
Mainly a seasoning, Used as a garnish

Varieties

  • Crushed red pepper
  • Pul biber / Aleppo pepper
  • Urfa biber (isot)
  • Gochugaru

Kinds in our pantry

Storage

Cool, dry and dark. Airtight jar away from light; flakes fade and lose heat over months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
318 kcal
Protein
12.01 g
Carbohydrate
56.63 g
Fat
17.27 g
Fibre
27.2 g
Sugars
10.34 g

USDA FoodData Central: Spices, pepper, red or cayenne (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with red chilli flakes

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