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"Crushed Red Pepper Flakes"

CindyJ Oct 26, 2010 12:57 PM

Those little jars in the spice aisle of the supermarket -- what kind of peppers do you think they are?

  1. Perilagu Khan Oct 26, 2010 01:00 PM

    Cayenne, I've always thought. Erroneously, perhaps.

    1. Cherylptw Oct 26, 2010 01:04 PM

      Unless specifically labled a different type of pepper, the standard is cayenne

      1. onceadaylily Oct 26, 2010 01:22 PM

        I hope it's cayenne, because I grind them up whenever I need the ground cayenne in cooking and spice blends.

        1. l
          LongIslandChef Oct 26, 2010 02:55 PM

          its usually a combo of a few different types of dried peppers, but yes cayenne is one of them

          1 Reply
          1. re: LongIslandChef
            mucho gordo Oct 26, 2010 02:57 PM

            Interesting. I would have thought they were dried cherry peppers.

          2. ZenSojourner Oct 26, 2010 10:14 PM

            They USED to be cayenne. Whatever they are now, they're nowhere near as hot as they used to be.

            5 Replies
            1. re: ZenSojourner
              goodhealthgourmet Oct 26, 2010 10:53 PM

              Zen, some sources like Penzeys offer different varieties of crushed red pepper based on scoville level. maybe try them?

              http://www.penzeys.com/cgi-bin/penzey...

              or just look for a bottle or package that contains a higher proportion of seeds :)

              1. re: goodhealthgourmet
                ZenSojourner Oct 26, 2010 11:14 PM

                "Crushed Indian Red Pepper (40,000 heat units) "

                NOW we're talkin', LOL!

                If I sprinkle the typical stuff you get in local grocery stores on heavily, I can start to taste it - but it gives the pizza an unpleasant dry flaky texture. I'd rather use fewer flakes to get that heat I crave.

                1. re: ZenSojourner
                  al b. darned Oct 27, 2010 12:27 AM

                  The Spice Barn carries 60K

                  http://spicebarn.com/crushed_red_pepp...

                  1. re: al b. darned
                    ZenSojourner Oct 27, 2010 12:44 AM

                    "Crushed Red Pepper 60,000 Heat Units"

                    Arrrrrr!

                    Ye be pleasin' me inner pirate!

                    1. re: ZenSojourner
                      o
                      ospreycove Oct 27, 2010 07:13 AM

                      There are many hybrid Cayenne Peppers, I use "Ristra hybrid Cayenne from Burpee Seed Co. dry them and crush as fine as you like. When the next year's crop is ready to dry,(after a few fresh are used in Abruzzo style dishes) I throw out the previous year's remaining crushed

            2. Perilagu Khan Oct 27, 2010 07:07 AM

              Recently had lunch at a place called Enzo's in West Chester, Pennsylvania and spied a gentleman taking off the lid of the pepper shaker and shovelling the stuff onto his pasta. As he shovelled, I groveled in awe.

              2 Replies
              1. re: Perilagu Khan
                ttoommyy Oct 27, 2010 07:48 AM

                My mother would often do this. There always seemed to be a "layer" of red pepper flakes on top of her bowl of pasta. Needless to say, she is my hero. :)

                1. re: Perilagu Khan
                  CindyJ Oct 27, 2010 09:39 AM

                  If Enzo's in WC is anything like Enzo's in Kennett, it's quite likely that the spices in that jar have outlived their usefulness.

                2. linguafood Oct 27, 2010 10:01 AM

                  What's irritating is that you never know how hot they will be. And I like hot.

                  But I remember the first time getting a foccacia at my (now) favorite spot in Berlin (http://bitchinberlin.wordpress.com/20...), and being quite generous with their pepper flakes. Ouch. I had to blow half of them off my slice because my lips were on fire.

                  1 Reply
                  1. re: linguafood
                    Perilagu Khan Oct 27, 2010 10:04 AM

                    Freshness certainly matters. If the bottle has been sitting on a store shelf in sunlight for a year its contents won't have much pop. If it's fresh from the factory, however, it will light you up pretty good.

                  2. BiscuitBoy Oct 27, 2010 11:57 AM

                    cayenne

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