Chili Flakes
Chili flakes, very hot and fiery. A topping for pizza, pasta and stews.
- Fiery hot with a warm paprika scent
- A topping for pizza, pasta and bowls
- Brings heat to meat, stews and soups
- Tip: steep in olive oil as a chili oil
- Very hot - dose sparingly
You will receive 44 enjoyment points
Inhalt: 45 grams
+ 18,667 positive reviews
-
Free shipping from 49 €
-
Manufactured in Klingenberg am Main
-
Free from additives
Chili flakes, very hot with a warm paprika scent
Our chili flakes give off the warm scent of paprika and bring a fiery, intense heat. As coarse flakes they are easy to dose and at home in Mediterranean as well as Asian cooking. We pack them in our manufactory in Klingenberg am Main.
How to use
Chili flakes give robust meat dishes, hearty stews and soups a fiery depth. Classically, you scatter them over pizza, pasta sauces, bowls and olive dips. Cooked in, the heat spreads evenly, as a topping it stays localised and crunchy.
Good to know: very hot, so dose sparingly and add heat carefully.
Homemade chili oil in 4 steps
- Put 2 tbsp of chili flakes into a clean, dry jar.
- Warm 200 ml of good olive oil gently, without boiling it, and pour it over the flakes.
- Seal the jar and let the oil infuse for at least a week in a dark place.
- Use the chili oil over pizza, pasta, salads or grilled vegetables.
What makes them special?
Unlike fine chili powder, flakes stay visible and release their heat a little more slowly. The warm paprika scent makes them especially versatile, from Italian pizza to an Asian bowl.
At a glance
- Coarse chili flakes with a fiery heat
- Warm paprika scent, intense in flavour
- A topping for pizza, pasta, bowls and stews
- Ideal for homemade chili oil
- Manufactory quality from Klingenberg am Main
Goes well with
For more fire, our ground Chili Habanero, a different form are the chili rings, and a little milder the ground Chili. For pizza and pasta, our Italian cooking collection is a good match. Find more in our spice blends.
Frequently asked questions
How hot are the chili flakes?
Very hot. Dose sparingly and add heat slowly.
What do I use chili flakes for?
For pizza, pasta, stews, soups, bowls and meat dishes, and for homemade chili oil.
Flakes or powder, what is the difference?
Flakes stay visible and release their heat a little more slowly, powder spreads more finely and quickly.
How do I make chili oil from them?
Pour gently warmed olive oil over the flakes and let it infuse in the dark for at least a week.
