Jekyll and Hyde, Pepper-Style

Have you heard of the Strange Case of the Sweet and Hot Pepper?

By day, Sweet Pepper Flakes, from the Abruzzo region of Italy, have a rich, sun-baked flavor with subtle fruity notes. Their mild nature makes them fantastic for finishing dishes, like an end-of-summer caprese salad, and their innocent fruitiness pairs beautifully with fish and seafood. Try them sprinkled over grilled shrimp or salmon tartare, or use to garnish pizza, grilled vegetables and even popcorn.

As night falls, sweet becomes heat and this virtuous pepper morphs* into a devilishly hot spice. Hot Pepper Flakes have a steady burn and pack a powerfully spicy punch. While their sweet counterparts are ideal for finishing, these fiery flakes are best suited for cooking. Use them to add a wicked burst of heat to soups, stews and hearty braises. This intense spice also pairs well with sautéed green vegetables, such as broccoli rabe, kale and collard greens.

*Okay, so the sweet pepper flakes don't actually morph into a hot pepper. These are two separate products from one of our favorite Italian importers, Ritrovo.

The Two Faces of Pepper 

Using Sweet and Hot Pepper Flakes

The Sweet Side:

• Adorn fresh halibut crudo with a drizzle of La Mola Extra Virgin Olive Oil, lemon zest, Fleur de Sel and a sprinkling of sweet pepper flakes.
• For an autumnal treat, garnish butternut squash soup spiced with a hint of cinnamon with a dollop of crème fraiche and sweet pepper flakes.
  • Toss these sun-baked flakes with popcorn dressed in olive oil and shaved Parmigiano-Reggiano.

The Hot Side:

• Let the pepper shine in Spaghetti Aglio, Olio e Peperoncino. This Italian pasta dish goes back to basics with olive oil, garlic, chili flakes and a bit of the pasta cooking water combined to create a spicy sauce that will satisfy any heat seeker.

• Create an Abruzzo-style condimento. Fill a small jar with hot pepper (leaving about 1 ¹/₂ inches of space on top), fill to the top with mild extra virgin olive oil and let steep for a couple days. Drizzle oil over pasta, pizza margherita or anywhere you want a little extra zip.

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