Chilli flakes for pasta, pizza, stir-fries, marinades and hot sauce

Chilli flakes, powder and gochugaru

Chilli flakes are dried chillies broken coarsely, seeds included. Powder is ground finer and dissolves faster in a sauce. This collection holds eight flakes and two powders: Gochugaru, the coarsely ground Korean chilli for kimchi, and habanero powder. The heat varies a lot, so what you pick depends on what you cook and who is eating.

Which chilli flakes to choose

Mild and earthy

Aleppo is mild, earthy and fruity, with a hint of cumin. It suits eggs, grilled meat, vegetables and dressings. Ancho comes from dried poblanos and is sweet and smoky with a gentle heat, handy in soups, stews and mole. Gochugaru runs mild to medium, smoky-sweet, and gives kimchi its colour.

Smoky and balanced

Chipotle is made from smoked ripe jalapeños and brings smoky warmth to barbecue, beans and Tex-Mex. Red jalapeño is fresher and a little sweet, with medium heat, and works on pizza, pasta and Mexican dishes.

Hot to extremely hot

Cayenne gives classic, slightly peppery heat for chilli con carne, curry and marinades. Bird's Eye is very hot with a smoky, earthy undertone, for stir-fries and sauces. According to their product pages, habanero and Scotch Bonnet sit between 100,000 and 350,000 Scoville. Habanero is fruity and tropical, while Scotch Bonnet finishes fresher and more citrusy, and belongs in jerk.

How to use chilli flakes

Scatter flakes over pizza, pasta or a fried egg at the end, so you can see both heat and colour. For flavour that runs deeper, fry the flakes briefly in oil before the rest goes in, which is also the fast way to a chilli oil. Start with a pinch. With habanero and Scotch Bonnet, that really does mean a pinch.

Flakes or powder? Flakes give you sight and control, while powder spreads evenly through a sauce or marinade. Gochugaru sits between the two and is sold coarsely ground. The guide to seven types of chilli flakes compared by heat lines them up side by side. For kimchi there is a recipe with gochugaru.

Measuring heat in Scoville

The Scoville scale measures how hot a pepper is. Aleppo and ancho are mild, gochugaru sits around 4,000 to 8,000 according to its product page, and habanero and Scotch Bonnet reach 100,000 to 350,000. With the gentle flakes you can happily use a teaspoon. With the last two, start with the tip of a knife.

Which flakes for which dish

Aleppo and red jalapeño work on pizza and pasta. Bird's Eye goes into a stir-fry with garlic and ginger. For hot sauce and salsa take habanero, and for a jerk marinade Scotch Bonnet. Cayenne belongs in chilli con carne and curry, chipotle in beans and barbecue sauce. If you want pasta with garlic, oil and a little heat, look at spaghetti aglio e olio. A mild pinch at breakfast, such as Aleppo on avocado or egg, is also a good way to ease in.

Storing chilli flakes

Keep them dry and dark in a tightly closed jar. The aroma fades slowly, even when you leave them alone. Keep them away from steam, so not above the hob.

A tip from Chloë and Dax

You do not have to wait until the end: a spoonful of Aleppo in the pan with garlic and oil makes a base for pasta in a minute. If you would rather start safely, go for Aleppo or red jalapeño first and habanero later.