Crushed red pepper

Background

Crushed red chilli pepper, known for its spicy heat, comes from a range of capsicum peppers. Red pepper chillis originally start off green before ripening into an orange-red to deep dark red color and are best grown in the summer months—between 70 - and sunny weather. One or multiple red chilli peppers—up to four cultivars—can be used to create crushed red pepper. Jalapeños, serranos and Anaheim chillis are some of the most commonly used chillies to make crushed red chilli pepper. Crushed red chilli pepper is frequently found in a variety of dishes including Mexican, Chinese, Indian, Southeast Asian, Caribbean, and Italian.

Over time, like most spices, crushed red chilli loses its spiciness level and typically lasts up to 12 to 18 months. Today, China and Turkey are among the top countries to produce crushed red pepper.

History

Red chilli peppers, which are a part of the Solanaceae (nightshade) family, were first found in Central and South America and have been harvested for use since about 7,500 BCE. Spanish explorers were introduced to the pepper while on a search for black pepper. Once brought back to Europe, the red chilli peppers were traded in Asian countries and were enjoyed primarily by Indian cooks. The village of Bukovo, North Macedonia, is often credited with the creation of crushed red chilli pepper. The name of the village—or a derivative of it—is now used as a name for crushed red pepper in general in many Southeast European languages: буковска пипер/буковец, bukovska piper/bukovec (Macedonian), bukovka (Serbo-Croatian and Slovene) and {{Script|Greek|μπούκοβο}}, boukovo, búkovo (Greek).

Southern Italians popularized crushed red chilli peppers in the 19th century and heavily used them in the U.S. when they migrated there. Crushed red chilli pepper was served with dishes at some of the oldest Italian restaurants in the U.S. Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants—and especially pizzerias—around the world.

References

References

1. Bray, Matt. (August 17, 2019). "Red Pepper Flakes Vs. Crushed Red Pepper: PepperScale Showdown". Cindermint, LLC.
2. Bovino, Arthur. (April 10, 2012). "What Are Crushed Red Pepper Flakes?". The Daily Meal.
3. "No, the Seeds Are Not the Spicy Part of a Chili Pepper". Apartment Therapy, LLC.
4. Institute, McCormick Science. "Red Pepper".
5. (2018-07-25). "Red Pepper Flakes: The Macedonian Take On Chilli Peppers".
6. Werner, Tommy. (28 April 2016). "All About Red Pepper Flakes {{!}} Epicurious".
7. (July 2020). "All About Red Pepper Flakes".