Badia Crushed Red Pepper Spice, 12 oz
Crushed red pepper — dried red chiles cracked into coarse flakes with their seeds intact. The seeds carry the heat; the flesh carries fruity, slightly smoky depth. This is the shaker at every pizzeria counter and the finishing heat behind countless pasta dishes.
Common Uses
Shake over pizza, calzones, and stromboli at the table. Bloom in olive oil at the start of aglio e olio, arrabbiata, puttanesca, and shrimp scampi. Sprinkle into sausage and broccoli rabe, sautéed greens, and white bean stews. Stir into marinara, vodka sauce, and fra diavolo to set the heat level.
Cuisine Context
Crushed red pepper is the everyday heat of Italian and Italian-American kitchens — from Calabrian soffritto to the pepper shaker on every red-sauce table. It's how pasta cooks dial in spice without committing to a single chile variety. Beyond Italy, it's the universal pinch for pickling brines, dressings, and finishing oils.
Pro Tip
Bloom the flakes in warm olive oil for 30 seconds before adding garlic. The oil extracts the chile's fat-soluble heat and turns a sharp top-note into a rounded, infused warmth that coats the whole dish. Twelve ounces is the working size for any kitchen that cooks Italian regularly.
Ships from Doral, FL.
Original: $9.83
-65%$9.83
$3.44Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Crushed red pepper — dried red chiles cracked into coarse flakes with their seeds intact. The seeds carry the heat; the flesh carries fruity, slightly smoky depth. This is the shaker at every pizzeria counter and the finishing heat behind countless pasta dishes.
Common Uses
Shake over pizza, calzones, and stromboli at the table. Bloom in olive oil at the start of aglio e olio, arrabbiata, puttanesca, and shrimp scampi. Sprinkle into sausage and broccoli rabe, sautéed greens, and white bean stews. Stir into marinara, vodka sauce, and fra diavolo to set the heat level.
Cuisine Context
Crushed red pepper is the everyday heat of Italian and Italian-American kitchens — from Calabrian soffritto to the pepper shaker on every red-sauce table. It's how pasta cooks dial in spice without committing to a single chile variety. Beyond Italy, it's the universal pinch for pickling brines, dressings, and finishing oils.
Pro Tip
Bloom the flakes in warm olive oil for 30 seconds before adding garlic. The oil extracts the chile's fat-soluble heat and turns a sharp top-note into a rounded, infused warmth that coats the whole dish. Twelve ounces is the working size for any kitchen that cooks Italian regularly.
Ships from Doral, FL.
