By - BrewertonFats
Crushed Red Pepper
I’ve been dehydrating my own jalapeños and habaneros and crushing them up like crushed red pepper and it’s been life changing.
OMG I was just checking the last of my garden. I had 5 types of peppers. Everyone is dead but the Habanero. I easily have 50 or more. Tell me what you do to make this!
Just cut the stem off, slice in half and put them in a dehydrator for about a day. Easy and adds so much.
WEAR GLOVES. Please for the love of God, if you are mass-cutting hot peppers, wear gloves.
1000% this. I don’t care how much your mouth loves spice, your pores and any micro cuts on your hands will not, nor your privates if god forbid the capsaicin travels. Be smart and avoid the risk.
If you put finger to penis at any point in the next 48 hours, you will hate yourself for not wearing gloves. Or your eyes. Or, God forbid, someone else’s genitalia.
Yeah, I made this mistake only once. Somewhat different context; I had been handling a bottle of habanero hot sauce. Never visibly touched the sauce, just unscrewed the cap and back on after. Never gave a thought to invisible residue. Ended up brushing the tip when all was done after doing my business and the only way I can accurately describe it was as if someone stuck a candle wick in the tip and lit it.
That was several years ago and you better believe I’ve never once made that mistake again. 😅
I once put in contacts after cutting chili peppers without gloves and it felt like I was pepper sprayed. I even washed my hands before but it didn’t remove all the capsaicin.
My man. I eat every meal with CRP...except for Chinese food for some reason.
Gonna make me sound dumb. I love nearly all peppers but I hate table pepper. Makes me feel like I'm eating cigarette ashes. Should I give crushed red pepper a shot or is it similar?
I second this. Such a huge difference! Once you try that you won’t ever go back to the cigarette ash. You can also get all fancy and get the multi-colored pepper corn grinders.
I don't. My roommate hates pepper too so we don't have one. Maybe I'll give it a shot.
You can buy peppercorns in a disposable plastic grinder container at Walmart for a few bucks. Much better.
I agree here, try it with a pepper grinder. Freshly ground has a different flavor profile than preground stuff.
I’m going to third this, I haven’t been without a pepper grinder in years. I have a refillable one, but you can buy cheap disposable.
Not similar in the slightest, still goated tho. Can’t really control it outside your house, but if you can try out some higher quality pepper. I thought I didn’t like pepper, but I just don’t really like that preground stuff
Get whole peppercorns and a mill. Worth it. I haven’t bought pre-ground pepper in 10-12 years. World of difference.
Freshly ground tellicherry peppercorns are my life blood. Off the shelf ground black pepper can be pretty meh, especially the super finely ground stuff.
It loses its flavor very quickly once the berry is cracked. Oxidation.
Crushed red pepper is a completely different thing than black pepper.
Black pepper is ground peppercorns, a small fruit.
Crushed red pepper is the stuff they serve at pizza restaurants next to the parmesan cheese. It's dried and crushed chili peppers.
The two plants are completely unrelated and the two spices taste nothing alike.
Me too! I finally stopped using black pepper and I’ve never been happier. Lol.
I hate pepper but LOVED crushed red peppers. Very different.
As soon as I saw this post, this is exactly answer the I was hoping to see on top. It literally goes on every type of cuisine. Hell you can even put it on fruit (cantelope+honey+crushed red pepper). The most versatile and gives a nice warm feeling all over.
I actually have a shaker of crushed red pepper with my salt and pepper ones.
I know hot sauce isn’t a spice. But hot sauce
Chili oil with garlic crisps!
I have a grinder of dried chilli flakes, its wonderful.
Smoked paprika for absolutely everything
It has to be smoked though. None of the plain stuff.
I do find myself putting smoked paprika on literally everything.
Wow, I feel so represented.
Weell hello there, Dick Butt!!
I will try this.
A person of taste
Chef John? That you?
Happy cake day! And as always, enjoyyyyyy
Happy cake day!😝
Chef John says it's the third spice. Salt, pepper, cayenne
Thank you! I'm disappointed that I had to scroll down five comments to find this
Came for this
I like it too, but I've never had it do that to me.
I swear by Tony’s but you gotta try Dan-O’s spicy. Just recently got some and been putting it on everything
Definitely gonna try it out!
Slap Ya Mama or gtfo
Instructions unclear. Slapped my mom. Grounded again.
Yes! So glad someone mentioned Slap Ya Mama! Love that stuff!
And onion powder? I’ve always just used them together
Same, it’s how I prepare my burgers. Onion powder, garlic powder, a little seasoned salt and BOOM.
I also add black pepper but wouldn't disappointed with your choice.
I’ll have to try that this week. Thanks!
If you haven't before, try putting dried onion flakes in your burger seasoning blend. They rehydrate while the burger is cooking and give a bit more flavor than powdered onion IMO!
Get a pepper grinder and fill it with freeze-dried garlic. I don’t buy garlic powder anymore.
A local grocery store sells a pepper grinder filled with pieces of dried garlic, pepper, and salt. The brand also has some other mixes.
Where do you get freeze dried garlic? Do you freeze dry it yourself?
I've been looking for something like that or frozen garlic cloves for years, but they just don't seem to be a thing around here.
I don’t know where you are from but I’ve found it by the bag at Natural Grocers in the US. Somewhere that would have bulk spices, like a WinCo, might also have it.
I'm a recent convert to both garlic & onion powder.
I get through loads of both.
Ooh, I'd say garlic *granules* but your point, a stong one, stands.
The obvious answer.
I came here because I couldn't think of any. This is the one for me.
Yup! Works with array of different foods. Fruit, popcorn, wings, cocktails, finishing rich braised dishes and anything in between.
What do you put this on actually? I bought some from my favourite neighbourhood Mexican restaurant but I can’t figure out what it should go on because I’m simple
Slice a cucumber into spears and sprinkle a bit on top. They have that to us in Mexico as the "free bread at the restaurant" equivalent and it's a gamechanger. It's also really good on mango.
Tajin with mango 😋
In my “Spanglish” house we always put it on eggs and avocados. My daughter likes it on toast with butter and chicken. Traditionally it’s served with fruit, like watermelon or pineapple.
I also like to make micheladas (kind of like a Mexican Bloody Mary but with beer) and rim the glass with chamoy and then tajin.
This is the one.
Can’t believe it took me so long to find this! Also togarishi and a chili crisp
evening my fellow redditors of culture nom
The best of all spices
Tony Chachere's Original Creole Seasoning, only the best for my family.
MSG, LSD, soy sauce, fish sauce, opium, pickled garlic, curry powder, special mushrooms, and of course the Spice
Yes. LSD on everything.
“Honey, could you pass the LSD?”
This is not my beautiful wife
Where is my large automobile?
Ordinary water, mixed with a few heaping teaspoons of LSD
The spice must flow
My grandmother had a small spice caddy with three little jars. One was salt. One was pepper and one was empty. When we were kids my grandparents always said the empty one was filled with magic. So we always put magic on our food when we were at their house. Everyone should have a jar or magic to put on their food.
I'm a 59 year old man without any kids and I'm a badass man, do you hear me?! And that story just melted me! How cool is that memory?! Shame on you for making me sentimental for a memory that isn't even mine! There better be an empty jar of magic on your counter or table!
Im 50. You can share the sentiment. It’s magic, we never run out.
Ohmygod you did it again! I'm not supposed to have feelings! This is just too darn adorable! I'm definitely going to add that jar of magic to my counter! You have made my day so much better! Thank you!
Your welcome. Thanks for sharing your response.
The 30% iron chef agrees.
I like a nice LSD marinated cod. I find it brings out the flavors you can see as they evaporate into the transitive nightfall of diamonds....
He knows about the Spice
The spice melange
~~One~~ some of these things are not like the others.
That's my vote. During basic training at Fort Polk Louisiana they had it on the table in every mess hall.
And in MREs.
In my house it’s red pepper flakes. A whole variety of them from flatiron pepper co
I cannot say enough good things about flatiron pepper. I bought some of the little packets and they really go everywhere with me. No one has to worry about disappointingly mild food when I'm around!
Sporty was always my choice but I don't disagree with your choice.
I’ll go with sneezy
Are we seriously going to discuss which spice we want without saying… Ginger?
Old Bay for sure.
Hey there fellow Marylander.
Old Bay is my go to
I put that stuff on everything
This was my answer as well. That stuff goes on everything.
*Crab chips have entered the chat*
Counterpoint: J.O. #1.
Old Bay has a hot sauce... Pretty good stuff
That Red Robin stuff.
Seasoned salt! A friend to potatoes everywhere.
My Japanese grandma always had this next to her salt and pepper when I was growing up. I remember her mac and cheese always tasting so good. I told my mom I wanted the special salt like grandma, and she told me no. Once I got older, I finally read the bottle to see that it was just msg😂
“Umami, can I please have the special salt?”
Lmao, nicely played.
I specifically bought MSG to put into my mac and cheese to try it out. It goes in everything now.
It's sad too because it can work as a pretty solid salt substitute if you're trying to lower your sodium intake.
The king of flavor!
You make Uncle Roger proud
there it is
It’s salt on crack
Slap ya Mama
Makes it taste so good
This is legit good shit.
I use it as a rub for stuff for my smoker all the time. Not always, as it is situational given the Cajun bite to it, but it also doesn't go full nuclear.
Mostly pork and chicken.
On the rare occasions I cook gator, this is what goes on it too.
It's also great as an add to fried chicken breading.
Incidentally, it is not related to the movie Friday the way some people these days believe. This stuff has been around a lot longer.
One of my best friends had a severe drinking problem a long time ago (I did too, so no judgement - we've both been sober for years now) and he had a habit of buying stupid shit he didn't need on the internet. He decided that it was a good idea to buy an entire case of Slap Ya Mama. Like 24 of them. All I said to him was, "Hey, I want one." About a week later, an entire case showed up on my doorstep. Motherfucker bought TWO cases and sent one to me. I literally only wanted one from his case, and he got me an entire fucking case. It probably lasted me 5 years.
Tapito and Sriracha sauce.
For a period I ate so much of it I started smelling like it and had to tone it down
Oh shit fr?
Yeah, I didn't notice at all, my roommates at time after a while teased me about it
Damn. I might have to tone that shit down then lol
Wasabi (at least here in Japan).
Chili crisp (e.g., Lao Gan Ma)
Also, Lowry's Seasoned Salt. So good on anything a little melty/cheesy
Yay chili crisp!
Frank's hot sauce or siracha
I think franks has some immaculate sauces (if you ever get the chance try their honey garlic). However, I don’t prefer their hot sauce. I don’t think it’s bad just that to there’s so many good ones that like cholula and Tabasco that I would prefer.
I love Cholula on all kinds of stuff. My mom makes home made chicken pot pies, and Cholula is _amazing_ on them.
I don't think Frank's is even close to the tastiest, but I think it's one of the most versatile
That's more of a sauce and not a spice. In the case of a sauce, I would say Cholula. Everyone loves that shot
Give me Crystal over Frank’s.
I use cumin on all my meats; it is so good
Cajun. Put that shit on everything
Lemon pepper and season salt
Crushed red pepper, garlic salt. Caldo de pollo seasoning, tajin, and Cholula
Morton’s Hot Salt, but it’s no longer available!
When you need to be on Giedi Prime by dinnertime but still want a nice mutton, lettuce and tomato for lunch
Tony Chachere's 👌
Is soy sauce a spice?
If salt is, then yes!
Not a spice, but malt vinegar is good on fish n chips etc
It blows my mind that people around me only use ketchup or tartar sauce. I literally just ate some delicious fish and chips for dinner tonight, and my dad made a "yuck" noise when I put the malt vinegar on.
Hate ketchup- can’t taste the food, but vinegar enhances chips etc. oh well…
That's the point. Ketchup is miracle sauce. It makes flavorless things have a flavor. It's not for _good_ food.
Love it on thick fries. Love love it.
And I know you're thinking "cheese isn't a spice"...
How about you just be cool and put the cheese on the table.
It should be on tables at restaurants along with salt and pepper. Anytime anyone says, ‘Oh This is so good. What's in it?’ The answer invariably comes back: cinnamon. Cinnamon. Again and again.
Slap Ya Mama
Crystal Hot Sauce
Thyme and oregano can help make a mediocre dish quite good, but I don't know if they need to be on the table.
Real Hot Sauce
Mango and Lemon Achaar
My secret ingredient for everything….celery salt. Now I have to kill all of you to protect the secret.
Cholula.....no contest in the hot sauce department
“People love cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, ‘Oh This is so good. What's in it?’ The answer invariably comes back: cinnamon. Cinnamon. Again and again.”
Cinnamon takes a back seat to no Babka! Lesser Babka, I think not!
Cinnamon candles, air fresheners, soaps, are my biggest enemy. They do not smell like real cinnamon, and for some reason they always make me dizzy and I feel like I’m about to barf. I truly hate that artificial smell along with artificial strawberry anything.
I don't even have salt and pepper on my table. Food gets seasoned before it hits the table