You wouldn't believe us if we told you how long we've been looking for a great dried peperoncino from Italy...crushed red pepper, peperoncino franto, chili flakes...whatever you call it, it is our go-to spice in the cupboard for seasoning a whole slew of dishes from green vegetables to pasta, soups to stews.

Gangi Dante is the grower of our incredibly fragrant dried oregano and, after searching and searching, we finally thought to ask them! It turns out they've been growing it all along.

The fresh chilies are harvested and dried in the scorching late summer sun before being pulverized (franto means pressed), seeds and all, into a perfectly pinchable form. Although these chiles are dried, freshness is extremely important - we fly these in from Sicily regularly. The heat is intense so be warned...a light hand is advised.

• Perfect for seasoning green vegetables - heat extra virgin olive oil, crushed garlic and peperoncino over medium heat until fragrant. Crank the heat and toss in blanched broccoli or green beans, chard or kale, or even snap peas.

• When you read about Aglio, Olio e Peperoncino...this is the peperoncino they mean. Same method as above, but stir in cooked and a little of the starchy pasta water. Simple, perfect and quick.

• Excellent for seasoning long-cooking braises - the flavor mellows but doesn't get acrid as black pepper can.

• The warm heat is a perfect compliment to rich, winter flavors. A dash into a butternut squash soup enriched with crème fraîche is divine.

• Toss cauliflower with extra virgin olive oil, salt and peperoncino and roast at 400 degrees until nicely caramelized. Toss with golden raisins and capers and serve room temperature.