These most versatile of crushed chiles bring a punch of heat to everything from Thai noodles to Louisiana gumbo, Mexican chocolate truffles to Italian spaghetti aglio e olio. Use a pinch in marinades and pickle brines; simmer with soups, stews and sauces during cooking; or sprinkle over pizza, dips, stir-fries, roasted vegetables to finish. Our friends at Whole Spice recommend making your own spicy chili-infused oil: Heat 1 cup olive oil and 1½ tablespoons Chili Flakes in a saucepan over low heat until bubbles form. Cool and strain into a clean jar or bottle. Store in the fridge and use within a week as a condiment or for cooking.
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