Dried red chili flakes

Dry red chili flakes are small crushed fragments of dehydrated red chilies, known for their spicy flavor and their ability to enhance the taste of a wide variety of dishes. They are commonly used in cooking to add a touch of heat and vibrant color to sauces, stews, marinades, soups, and dressings.

This ingredient originates from regions where chili is a fundamental element of the cuisine, such as Mexico, Central America, and many parts of South America. The red chilies are dried in the sun or in ovens, and then ground or crushed to obtain these flakes which concentrate their flavor and spiciness.

Among its properties, its high capsaicin content stands out; this is the compound responsible for the heat, which is also associated with benefits for digestion and metabolism. They also provide vitamins A and C, and antioxidants that contribute to overall health.

In different Hispanic American countries, dry red chili flakes may be known by different names, such as ají molido (in various Andean countries), chile en polvo (although this one sometimes includes other spices), crushed chili pepper, or simply crushed dry chili. However, dry red chili flakes is the clearest and most specific name to use in culinary recipes.