Flocos de malagueta vermelha

The ancho in these flakes gives my chili a slow warmth instead of just straight heat. I've been sprinkling them on pizza too, and the mix of cayenne and bell pepper keeps it from getting too aggressive.

These have way more depth than the basic chili flakes I used to keep in the pantry, you can actually taste the ancho and cayenne blend instead of just heat. I've been putting them on everything from pizza to a quick pot of chili and the flavor holds up.

I sprinkled a generous pinch over a bowl of chili and it brought exactly that warm, layered kick I was after, thanks to the mix of cayenne and ancho. The crushed bits are uneven enough that you get a nice surprise of texture in every bite, and it’s become my go-to for spicing up weeknight pasta.