• It goes well with just about any savoury food, including vegetable curries, stews, creamy sauces, pastas, pizzas, tomato dishes and salads.
  • For most recipes, the red chilli flake is added near the end of cooking process, because heat diminishes both the colour and flavour.
  • Chilli flakes can be mixed with bread crumbs before sprinkling over casseroles or vegetables.
  • Chilli flakes is useful as a simple garnish for almost any savoury dish. Sprinkle red chilli flakes on potatoes or homemade fries.
  • The rich colouring of chilli flakes not only enhances the visual appeal of foods, but it can also be used as a key flavouring.


  • Chilli flakes, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots.
  • Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.
  • Chilli flakes not only reduces pain, but its peppery heat also stimulates secretions that help clear mucus from your stuffed-up nose or congested lungs.
  • Chilli flake is being studied as an effective treatment for sensory nerve fibre disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy.
  • Chilli flakes is high content of beta-carotene or pro-vitamin A, which lines the nasal passages, lungs, intestinal tract and urinary tract and serve as the body’s first line of defence against invading pathogens.
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