What exactly is a chili flake or red pepper flake?

[BAPyessir6]

Yes, I guess it's flakes of dried chili. But is "chili flake" or "red pepper flake" a specific pepper? Does it include the seeds or not?

I have a recipe (Chinese noodle dish I wanna make, called biang biang noodles. Basically noodles in a chili oil) that calls for chili flake/red pepper flake. The problem is, I don't know what that means. I have gochugaru (Korean chili flake), Aleppo chili flake, and red pepper flakes. I am wondering which to use (or which is proper!). Or is it just totally up to my own personal taste/heat preference?

Also, I feel like my red pepper flakes have way more seeds in them than my Aleppo/gochugaru chili flake has. Is it supposed to be like this?

A long question about chili flakes! Thanks all!

 

[taxlady]

Good question. I have seen a number of Chinese recipes that specify and what would be a reasonable substitute. But, that wasn't for the biang biang noodles. Maybe try looking at other recipes for those noodles.

 

[msmofet]

​

Amazon has this:​

Sichuan Chili Flakes, 8 oz - Traditional Red Pepper Spices and Szechuan Seasoning for Thai, Korean, Mexican, and Asian Dishes, Authentic Medium Hot Flavor for Kimchi, Pizza, Tacos, or Oils by Amazing Chiles and Spices ​

This is the red pepper flakes I use. I put them in a pepper grinder so it is a fine powder. (I like to have even heat instead of hot spots of flakes.) Hope this helps.

 

[Badjak]

In this case I would use a "generic" type, based on the heat you want.
Not something with too much of it's own taste like a madam jeanette (Surinam yellow).
Just cayenne orbird's eye or so

 

[msmofet]

Yes, I guess it's flakes of dried chili. But is "chili flake" or "red pepper flake" a specific pepper? Does it include the seeds or not?

I have a recipe (Chinese noodle dish I wanna make, called biang biang noodles. Basically noodles in a chili oil) that calls for chili flake/red pepper flake. The problem is, I don't know what that means. I have gochugaru (Korean chili flake), Aleppo chili flake, and red pepper flakes. I am wondering which to use (or which is proper!). Or is it just totally up to my own personal taste/heat preference?

Also, I feel like my red pepper flakes have way more seeds in them than my Aleppo/gochugaru chili flake has. Is it supposed to be like this?

A long question about chili flakes! Thanks all!

The seeds have a lot of heat.

 

[Andy M.]

I don't think it will make a big difference. The flakes will give the dish a spicy tang. A lot will give it more heat. I'd go with the Korean flakes.