6 Chili flakes Recipes From 6 Cuisines.

Crushed dried chili, the simplest way to add heat at any point in cooking. The type matters more than most cooks assume: Italian peperoncino is sharp and clean, Turkish pul biber is oily, mild and slightly sweet, and Aleppo pepper is fruity with a slow burn. Bloom flakes in warm oil to spread heat evenly through a dish, or scatter them raw at the table for a sharper hit. Keep them dark and sealed.

6 recipes on this route