Homemade Chilli flakes
Nutrition Information
- Serving size: 100g
- Calories: 0 kcal
- Fat: 14 grams
- Carbohydrates: < 0.5 grams
- Sugar: 7.2 grams
- Sodium: 0.07 grams
- Fiber: < 0.5 grams
- Protein: 14g
Recipe type: Powders, rubs and flakes
Cuisine: International
Prep time:
Cook time:
Total time:
Chilli flakes are made by coarsely grinding dried chillies as opposed the fine milling required by chilli powders. It is simple to do and fun to experiment with blending different chillies to achieve different flavour profiles. Mild and hot chillies can be combined to take the heat out of but yet retain the flavour of some of the higher contenders on the Scoville chart!
Ingredients
- Dried Red chillies – any quantity
Instructions
- Remove stalks
- Place chillies in a mill and grind until coarsely ground
- Place in an airtight container. Use as required
- For hotter flakes use chillies like Scotch bonnet, Ghost peppers, Birds-eye or Cayenne. Milder flakes can be made with Kashmiri, Aleppo or Jalapeno chillies
- Gochugaru , Korean red chilli flakes are produced from air-dried (taekyung) Hong gochu chillies. This is fairly mild, whereas a spicier version is made from Cheongyang gochu.
Notes
Chilli flakes are great for seasoning pizzas, pastas and eggs but can also be used add flavour to a multitude of everyday meals
Gochugaru is liberally used in Korean cooking as a general condiment and also to flavour dishes like Kimchi and Yukgaejang
It is essential that the chillies are completely dry before grinding is undertaken
If you want milder chilli flakes remove the seeds and white pith
Keywords: Chilli flakes
Gochugaru is liberally used in Korean cooking as a general condiment and also to flavour dishes like Kimchi and Yukgaejang
It is essential that the chillies are completely dry before grinding is undertaken
If you want milder chilli flakes remove the seeds and white pith
Keywords: Chilli flakes