What chilli flakes are
Chilli flakes, also sold as crushed chilli, crushed red pepper or kutti mirch, are dried pods broken into pieces a few millimetres across, with or without their seeds. They are made by de-stemming and cleaning whole pods, crushing them on low-heat mills, and sieving the result into a size band while removing dust.
Pizzerias and table shakers are the visible use. The larger volumes go into seasonings, sauces, snack toppings, pickles, sausages and ready meals, where the buyer wants visible red particles and a controlled heat.
Cut size
State the cut in millimetres rather than as coarse or fine. The common export cuts are 2 to 4 mm and 3 to 5 mm; up to 6 mm is used where a bold particle is wanted. A sieve analysis on the certificate of analysis should show the percentage retained in the band and the percentage of fines passing the lower sieve. Fines below 5 percent is a reasonable limit.
Smaller cuts release heat and colour faster in a sauce and flow better through shakers. Larger cuts look better as a topping and lose colour more slowly in storage.
Seed content
Whole pods contain roughly 35 to 40 percent seed by weight, and a flake made without adjustment carries the same. Seeds are pale, so a high-seed flake looks yellow-flecked and lighter; they carry little pungency themselves, because capsaicin sits in the placenta and inner wall of the pod.
Three options are traded: natural seed content, reduced seed (often 15 to 25 percent) for a redder flake, and seedless for premium toppings and colour-led applications. Reducing seed raises the price because the removed seed is yield lost. Specify the seed percentage and ask for it on the certificate.
Heat and colour by variety
| Flake | Made from | Typical heat | Character |
|---|---|---|---|
| Hot flake | Teja S17 | 50,000 to 90,000 SHU | Bright red, sharp heat; the pizzeria standard in many markets |
| Balanced flake | Sannam S4 | 20,000 to 40,000 SHU | All-purpose; thick skin gives a clean, even particle |
| Red, mild flake | 341 or Byadgi | 10,000 to 30,000 SHU | High colour, gentle heat; toppings and colour-led blends |
| Blend to target | Two or three varieties | As specified | Held to a stated SHU and ASTA batch to batch |
As with powder, a fixed specification is best met by a blend whose ratio is adjusted each lot. See the variety comparison for the full table.
The rest of the specification
- Moisture: below 10 percent is the safe target; up to 11 percent is accepted in the trade.
- Total ash below 8 percent and acid-insoluble ash below 1.3 percent, which show how well the pods were cleaned.
- Extraneous matter below 0.25 to 1 percent; stems removed before crushing.
- Treatment: steam sterilisation for the EU and UK, ETO where permitted. Flakes are treated after crushing and cooled before packing.
- Safety tests: Sudan dyes I to IV, aflatoxins, Salmonella, total plate count, yeasts and moulds; ethylene oxide and pesticide residues for the EU.
- Packing: 10, 20 or 25 kg bags with a food-grade liner, or private-label shaker packs.
Questions on this topic
What is the difference between chilli flakes and crushed chilli?
They are the same product under different trade names: dried red chilli pods crushed into pieces of 2 to 6 mm, with or without seeds. Crushed red pepper is the usual American term, chilli flakes the British and European one, and kutti mirch the South Asian one.
How much seed should chilli flakes contain?
Natural seed content is about 35 to 40 percent by weight. Reduced-seed flakes carry roughly 15 to 25 percent and look redder; seedless flakes are used for premium toppings. Richvane supplies all three and states the seed percentage on the certificate of analysis.
How hot are red chilli flakes?
Between about 10,000 and 90,000 SHU depending on the variety. Teja flakes are 50,000 to 90,000 SHU, Sannam flakes 20,000 to 40,000 and Byadgi or 341 flakes 10,000 to 30,000. Seeds dilute heat slightly because they carry little capsaicin.
Which chilli is used for pizza flakes?
Most pizza flakes are made from a hot, bright red variety such as Teja S17, often blended with Sannam S4 to moderate the heat, cut 2 to 4 mm with natural seed content. Richvane can supply this cut steam-sterilised for European and British food service.
What cut size are chilli flakes?
Export flakes are usually cut 2 to 4 mm or 3 to 5 mm, with up to 6 mm for bold toppings. The specification should state the band and a limit for fines, typically below 5 percent.