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, Jinta and Erjingtiao.
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 | Henan | Seasoning blends, pizza |
| Jinta | 10,000 – 20,000 | Gansu, Xinjiang | Visible flake, colour |
| Erjingtiao | 10,000 – 20,000 | 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.
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, Jinta and Erjingtiao. 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.