This are the seeds and dry flakes of the classic Italian peperoncino piccante chile, the same ones that you will find on the table of many Italian restaurants and pizzerias. A fundamental ingredient of many classic Italian pasta dishes, such as arrabbiata or amatriciana, this flakes are hot, but not burning hot, and they are easy to dose. Sauté the flakes in oil with garlic before adding the tomato sauce for pasta, sprinkle them on pizza, or use them in dry rubs. You can also use them to infuse a good quality extra virgin olive oil (add a couple tablespoons to a bottle, leave it to infuse in a dark, cool cabinet for a month, then filter the flakes out if you wish) for a great spicy condiment.
Naturally vegan and gluten-free.
Available in 1 ounce or 3 ounces.