Crushed Red Pepper vs Chili Flakes
If you need crushed red pepper or chili flakes in your recipe and are out of one or the other, you may wonder if they are interchangeable.
As someone that makes a ton of recipes and understands what its like to run out of a staple at the wrong time, we want to explain the difference between these two commonly used spices and provide pantry substitutes that will help in an emergency.
Let’s answer the most common question first.
The answer is yes, but there may be better choices depending on the recipe. Read more below about the texture and heat differences and pantry available substitution suggestions that may be specific to the recipe you are making.
What is the difference between Crushed Red Pepper vs. Chili Flakes?
Texture you can expect:
- Crushed red pepper: usually a mix of peppers and seeds that are dried out and then crushed or ground.
- Chili Flakes: Coarser, mainly dried chili pepper skin, with fewer or no seeds
Heat you can expect:
- Crushed red pepper: The heat is typically mild to moderate and can be a little sweet.
- Chili Flakes: The heat level can vary by the type of pepper the flakes are from, from mild to hot and smoky.
- Our favorite recipe to use red pepper flakes is in our Ramen recipe.
- Our favorite way to use chili flakes is on top of fried eggs or pizza.
Crushed red peppers are a mix of dried and pulverized red chili peppers that are crushed into flakes with the seeds. The seeds are an important distinction because, and as most people are aware, keeping the seeds in a pepper dials up the heat.
This is the same for all peppers, which is why, in recipes like stuffed jalapenos, we recommend seeds be removed to keep the appetizer from being too spicy.
Chili flakes can be from one pepper flavor or a variety and are typically crushed into a coarse, dried pepper.
In both cases, the heat can vary quite a bit depending on the type of pepper being used.
Substitutions for Crushed Red Pepper and Chili Flakes
Are you missing red pepper or chili flakes and need them for your recipe? Here are some flavor and heat substitutions that may work with your recipe.
Substitute with Paprika
- Best Used For: Red Pepper substitute
- Flavor Profile: Sweet, mild heat
- How to Use: Adds color and a gentle spice to dishes.
- Recipe Type: Goulash, chicken paprikash
Substitute with Cayenne Powder
- Best Used For: Chili Flakes substitute
- Flavor Profile: Hot and spicy
- How to Use: Add a small amount of heat to sauces and rubs.
- Recipe Type: Spicy dry rubs, Cajun dishes
Substitute with Chipotle Powder
- Best Used For: Chili Flakes substitute
- Flavor Profile: Smoky, medium heat
- How to Use: Use in Mexican recipes for a smoky flavor.
- Recipe Type: Chili, tacos, BBQ sauce
Substitute with Fresh Diced Jalapeños
- Best Used For: Red Pepper substitute
- Flavor Profile: Fresh, bright, variable heat
- How to Use: Chop finely for a fresh spice in salsas or dishes.
- Recipe Type: Salsas, guacamole, white chicken chili
Substitute with Ancho Chili Powder
- Best Used For: Chili Flakes substitute
- Flavor Profile: Mild, sweet, smoky
- How to Use: Adds depth to stews and sauces.
- Recipe Type: sauces, enchiladas
Substitute with Hot Sauce
- Best Used For: Red Pepper substitute
- Flavor Profile: Varies by brand, generally hot and vinegary
- How to Use: Modify liquid amounts in recipes to incorporate.
- Recipe Type: wings, Bloody Mary’s
Substitute with Black Pepper
- Best Used For: Red Pepper substitute
- Flavor Profile: Sharp, warm
- How to Use: Add freshly ground pepper for mild heat in any dish.
- Recipe Type: Universal use
Substitute with Szechuan Peppercorns
- Best Used For: Chili Flakes substitute
- Flavor Profile: Citrusy
- How to Use: Crush peppercorns for a variety of Asian recipes.
- Recipe Type: stir-fry and tofu
Substitute with Garlic or Ginger
- Best Used For: Red Pepper substitute
- Flavor Profile: Flavor without heat
- How to Use: Adds depth to dishes seeking less heat.
- Recipe Type: Stir-fry, marinades, sauces, casserole recipes
Substitution Ratios: How to Swap in a Recipe
When substituting spices, getting the ratio right is crucial to maintaining your dish’s intended flavor and heat level. Below, find guidance on how much of each substitute to use instead of red pepper or chili flakes.
Substitute with Paprika
- For red pepper, use a 1:1 ratio, as paprika offers a similar color and a milder flavor.
Substitute with Cayenne Powder
- For chili flakes, start with 1/4 of the amount and adjust to taste due to cayenne’s higher heat level.
Substitute with Chipotle Powder
- For Chili Flakes: Use a 1:1 ratio for a smoky flavor, but be mindful of the added smokiness.
Substitute with Fresh Jalapeños
- For red pepper: Use one finely chopped jalapeño for every 1/2 teaspoon of red pepper flakes, adjusting for desired heat.
Substitute with Ancho Chili Powder
- For chili flakes, use a 1:1 ratio, but expect a milder, sweeter, and slightly smoky flavor.
Substitute with Hot Sauce
- For red pepper: Begin with one teaspoon of hot sauce for every 1/2 teaspoon of red pepper flakes, and adjust for liquid content in the recipe.
Substitute with Black Pepper
- For red pepper, use a 1:1 ratio for a less spicy but still aromatic flavor profile.
Substitute with Szechuan Peppercorns
- For Chili Flakes: Start with 1/2 teaspoon of ground Szechuan peppercorns for every teaspoon of chili flakes, adjusting for the unique numbing effect.
Substitute with Garlic or Ginger
- For red pepper: Use one minced garlic clove or one teaspoon of grated ginger for every 1/2 teaspoon of red pepper flakes to add aroma without heat.
How to store Crushed Red Pepper and Chili Flakes
Like most spices, store containers in a cool, dry place. Unless a spice has an expiration date or has been in a situation that caused it to be thrown out (once ants got into my pantry and everything had to go), you can feel comfortable purchasing the big containers, as they last a long time.
Most spices can be in the pantry for about two years; even then, they can still have a much longer shelf life. You mainly want to watch for any taste, texture, or moisture difference. While spices may not have an official expiration date, they may sometimes lose potency or taste, so replacing them periodically is still a good idea.
