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