Chilli Flakes: Vegan Cooking Guide
Dried chilli flakes provide a steady, buildable heat and a slightly smoky, fruity warmth to vegan dishes. They're more complex than pure heat - adding depth alongside fire. Italian peperoncino, Turkish pul biber and Korean gochugaru each have different heat levels and flavour profiles that suit different dishes.
How to Use Chilli Flakes
Fry briefly in oil at the start of cooking to release their oils and soften their texture. Add at the end for a fresher, brighter hit of heat. Adjust quantity to your heat preference - start with less than you think you need.
Nutrition
Capsaicin stimulates metabolism and has anti-inflammatory properties; chilli flakes are also a source of vitamins A and C.
Chef's Tips
- Pul biber (Turkish chilli flakes) are mild, slightly oily and incredibly flavourful - completely different from the average dried flakes.
- Bloom chilli flakes in oil over low heat for 5 minutes for a deeply infused chilli oil that transforms any dish.
- For a milder dish, use a small amount of chilli flakes; for a hotter one, add raw sliced fresh chilli at the end of cooking.
→ Find the best substitutes for chilli flakes
Vegan Recipes Using Chilli Flakes
Learn to cook with chilli flakes on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients