Badia Crushed Red Pepper, 3 Pound, 4 Per Case

These Hot Chili Flakes Will Add A Touch Of Spice To Your Favorite Dishes, Commonly Sprinkled Over Pizza, Mexican Food, Szechuan, Indian And Cajun.

Uses

Pizza topping: Sprinkle over fresh slices, flatbreads, or calzones for a familiar heat that complements tomato sauce and melted cheese.
Mexican dishes: Add to tacos, burritos, enchiladas, salsas, and nachos where a dry chili flake fits the flavor profile.
Asian stir fry: Toss into Szechuan and other wok fired dishes for layered spice alongside ginger, garlic, and soy.
Indian curries: Fold crushed flakes into masalas, dal, or chutneys when fresh chilies are not convenient.
Cajun cooking: Blend into jambalaya, gumbo, crawfish boils, and blackened seasoning rubs for authentic Southern heat.
Pasta and oil sauces: Infuse olive oil with red pepper flakes for aglio e olio, arrabbiata, or garlic bread dips.
Marinades and rubs: Mix into dry rubs for grilled meats, chicken wings, or roasted vegetables where dispersed heat matters.

Who Would Benefit

• Pizzerias and Italian restaurants that set out red pepper flakes at every table
• Mexican and Tex Mex kitchens needing a reliable dry chili flake for daily prep
• Caterers and buffet operators who go through red pepper in volume
• Food truck and street food vendors layering heat into sauces and toppings
• Institutional kitchens, cafeterias, and dining halls with diverse spice preferences
• Home cooks who buy in bulk and refill smaller shakers from a larger container

Product Highlights

• 3 pound per container, 4 containers per case for bulk convenience
• Single ingredient: crushed red pepper, no fillers or additives
• Hot chili flakes with concentrated heat that activates quickly on contact
• Trusted Badia brand with broad distribution in food service channels
• Works across pizza, Mexican, Szechuan, Indian, and Cajun cuisines without clashing with other seasonings

Application Areas

Red pepper flakes are one of the few seasonings that cross cuisine lines effortlessly. In Italian American kitchens, they are a permanent table fixture next to the Parmesan. Mexican and Latin American menus use them in salsa bases and as a finishing touch on street tacos. Szechuan and Hunan style dishes layer dry flakes into oil based sauces for quick, even heat distribution without rehydrating whole chilies. Cajun and Creole cooks rely on crushed red pepper in boil seasoning blends and roux based stews where the flake texture dissolves into the sauce during long simmers. Sandwich shops, burger joints, and wing counters also keep red pepper flakes in the condiment lineup for customers who want to dial up the spice without reaching for a bottled hot sauce.

Preparation & Use

Use directly from the container; no rehydration or prep needed. For table service, transfer into shaker bottles with large holes so the flakes dispense without clogging. To bloom the heat and deepen the flavor, toast the flakes in hot oil for 15 to 30 seconds before adding other ingredients, being careful not to burn them. Store sealed in a cool, dry area away from direct sunlight to preserve color and pungency. Bulk containers are designed for kitchen shelf or dry storage; portion into smaller shakers as needed for service stations.