Badia Crushed Red Pepper, 12 Ounce, 6 Per Case

These Hot Chili Flakes Will Add A Touch Of Spiceto Your Favorite Dishes, Commonly Sprinkled Overpizza, Mexican Food, Szechuan, Indian And Cajun.

Uses

Pizza topping: Shake over slices right out of the oven for a familiar spicy finish that complements tomato sauce and melted cheese.
Mexican and Tex-Mex cooking: Add to tacos, enchiladas, burritos, salsas, and fajita marinades for layered chili heat without grinding whole dried pods.
Szechuan and Indian dishes: Stir into stir-fries, curries, and noodle bowls where a quick hit of dry chili heat rounds out aromatic spice blends.
Cajun and Creole seasoning: Blend into gumbo, jambalaya, blackening rubs, and hot sauces as part of a building heat profile.
Tabletop condiment: Set out at pizza shops, sub shops, and diners so guests can adjust heat to their own taste.
Marinades and dressings: Dissolve into vinaigrettes, oil-based marinades, and brines where flake pepper disperses evenly and infuses slowly.

Who Would Benefit

• Pizzerias and Italian restaurants looking for a bulk tabletop chili flake supply
• Mexican, Indian, and Asian kitchens that use dry chili heat daily
• Caterers and food service operators who season large batches and need consistent flake size
• Home cooks who cook frequently with crushed red pepper and prefer a larger container over small grocery jars
• Resellers and distributors stocking a well-known spice brand in case quantities

Product Highlights

• 12 ounce container provides a high-volume supply in a single shaker
• 6 containers per case for cost-effective bulk purchasing
• Single ingredient: crushed red pepper, no fillers or added salt
• Coarse flake texture shakes evenly and releases heat gradually
• Badia brand, widely recognized in home and commercial kitchens
• Works across Italian, Mexican, Szechuan, Indian, and Cajun cuisines

Common Applications

Crushed red pepper is one of the most versatile dry heat staples in a kitchen. In Italian cooking, it finishes pasta dishes like arrabbiata and aglio e olio and seasons bread dipping oils. Mexican kitchens rely on it as a quick layer in enchilada sauces, posole, and fresh pico de gallo when whole dried chilies are not practical. Asian kitchens use it in chili oil infusions, mapo tofu, and dry-fried green beans where the flake texture is part of the finished dish. Cajun kitchens fold it into blackening spice blends and simmer it into étouffée and crawfish boil seasoning. Beyond hot dishes, crushed red pepper stirred into honey or olive oil makes a simple condiment for drizzling over roasted vegetables, fried chicken sandwiches, or fresh mozzarella.

Preparation & Use

Shake directly from the container for tabletop use or measured spoon additions. For cooking, add early in the process if you want the heat to permeate the dish, or sprinkle on at the end for a sharper, more present bite. Toast the flakes briefly in hot oil before adding other ingredients to bloom their flavor and deepen the aroma; this works especially well in stir-fries and chili oil preparations. Store sealed in a cool, dry place away from direct sunlight to maintain color and potency over the full volume of the 12 ounce container.