Chilli Flakes (Crushed Red Pepper)
Coarse-crushed dried chillies — 20–40 mesh, 10,000–20,000 SHU — the standard form for pizza topping, seasoning blends and snack seasoning, milled from Xian and Jinta; Erjingtiao flakes run 15,000–30,000 SHU.
Indicative price: USD 1,500–1,800 per metric ton, FOB Qingdao — MOQ, packing and specification confirmed on quotation.
At a Glance
- Form
- Flakes (crushed red pepper), 20–40 mesh
- Heat level
- 10,000–20,000 SHU; Erjingtiao flakes 15,000–30,000 SHU
- Moisture
- <13%
- Varieties
- Xian, Jinta, Erjingtiao
- Certifications
- ISO 9001 & HACCP
What are chilli flakes?
Chilli flakes, also called crushed red pepper, are dried chillies crushed into coarse pieces with visible seeds and skin. They sit at a medium heat (10,000–20,000 SHU) and give dishes both heat and a visible, textured finish. The coarser cut is what separates them from powder — see our mesh size guide for the full comparison.
| Variety | Heat (SHU) | Region | Best for |
|---|---|---|---|
| Xian pepper | 10,000 – 20,000 | Inner Mongolia, Xinjiang | Seasoning blends, pizza |
| Jinta | 10,000 – 20,000 | Gansu | Visible flake, colour |
| Erjingtiao | 15,000 – 30,000 | Sichuan | Aromatic flake, chilli oil |
What are chilli flakes used for?
- Pizza and pasta topping
- Seasoning and spice blends
- Snack and instant-noodle seasoning
- Chilli oil and infused flakes
How to specify chilli flakes
Name the mesh (20–40 is standard), the SHU window and the variety. If you need visible colour, Jinta gives a brighter red; Erjingtiao adds aroma without extreme heat. Confirm moisture (under 13%) and whether you need de-seeded flake — most flake keeps its seeds for texture.
Heat values are representative per variety. Confirm your exact SHU window, mesh and moisture when you inquire.
Flakes by the numbers: particle size
Mesh converts to particle size: 20–40 mesh flake is roughly 850–425 µm per piece, while 60–80 mesh powder is 250–180 µm. In other words, a typical flake is about 2–4× larger than a powder particle — which is why flakes read visibly in a dish and powder disappears into a sauce. The cut, not the chilli, is what makes a flake a flake.
The Author's Take
Position: In my view, buy flakes for what they retain — visible texture and aroma — not just as a coarser stand-in for powder.
Reasoning: Flakes hold their volatile fragrance longer than fine powder because they expose less surface area to air, and they add a visible chilli texture that powder cannot. If your product shows the chilli, or the aroma must survive a long supply chain, flake is the right form; reserve powder for when uniform dispersion genuinely matters more than freshness.
Disclosure: This is my editorial view as a chilli supplier's technical team, not a contractual claim. Confirm your exact specification with us.
Related guides
- Whole vs flakes vs powder
- How to specify and source dried chilli
- Scoville Heat Units (SHU) explained
- Food safety & quality
Buyer Specification
The matrix below is confirmed together before quotation — our typical range against your target. Where a value reads Confirm specification, we set it to your requirement and document it in the quotation.
| Specification | Typical / available |
|---|---|
| Product form | Crushed flakes |
| Variety | Xian, Jinta, Erjingtiao |
| Heat level (SHU) | 10,000–20,000 (Erjingtiao 15,000–30,000) |
| ASTA colour value | Confirm specification |
| Mesh size | 20–40 mesh |
| Moisture | <13% |
| Processing | Confirm specification |
| Certifications | ISO 9001 & HACCP standard — BRC, Halal, Kosher on request |
Values are representative ranges. Packaging (bulk, retail or OEM), MOQ and the document set (COA, batch traceability, phytosanitary) are confirmed on inquiry — always confirm your exact target specification before a final order.
Frequently Asked Questions
What are chilli flakes?
Chilli flakes (crushed red pepper) are dried chillies crushed into coarse pieces — typically 20–40 mesh — with visible seeds and skin. They sit in the 10,000–20,000 SHU band and are used for pizza topping, seasoning blends and snacks.
What heat level are chilli flakes?
Most chilli flakes are medium heat, 10,000–20,000 SHU, from varieties like Xian pepper and Jinta; Erjingtiao flakes run 15,000–30,000 SHU. Higher-heat flakes are available by specifying a hotter variety, but the standard commercial flake is medium.
What mesh size are chilli flakes?
Chilli flakes are a coarse 20–40 mesh — larger than powder (60–80 mesh) but smaller than whole chillies. The coarser cut keeps the seeds and skin visible and gives the flake its characteristic texture.
Why are flakes usually medium heat, not extra hot?
Because flakes are an everyday topping (pizza, blends, snacks), and the standard commercial flake sits at 10,000–20,000 SHU. Higher heat is available by specifying a hotter variety, but heat and particle size are set independently — the default flake is medium.