Red pepper flakes are basically a mix of dried and crushed chili peppers. Think of them as the mash-up band of the pepper world.
They’re not one single pepper, but a blend. Usually, you’ll find a combo of cayenne, bell peppers (yes, really), and sometimes a wild card like Aleppo or bird’s eye chili.
The bell peppers add bulk and a little sweetness. The cayenne? That’s the fire-breathing dragon of the group. It’s all about the balance, baby.
The Usual Suspects in Your Shaker
Most generic brands use a simple recipe: cayenne for heat, plus red bell pepper for color and a slight tang. Boring? Maybe. But it works.
Fancy flakes—like the ones from Italy or specialty shops? Those often use cascabel or piquín peppers. They bring a smoky, fruity vibe that’ll make your pizza feel like it went to art school.
Here’s the kicker: the flakes you see at a pizzeria? They’re usually the cheap, generic blend. Don’t judge them. They’ve been doing their job for decades.
