Spice
Flake
Flake of Chilli is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of chilli: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.88 g
- Saturated Fat 2.34 g
- Trans Fat 0 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 3.28 g
- Cholesterol 0 mg
- Sodium 38.9 mg
- Salt 0.1 g
- Total Carbohydrate 52.1 g
- Dietary Fibre 25.7 g
- Total Sugars 4.81 g
- Complex / starch 14.7 g
- Protein 9.67 g
- Water 25.3 g
- Energy 318 kcal
- Water 25.3 g
- Carbohydrates 52.1 g
- Protein 9.67 g
- Fat 7.88 g
- Saturated Fat 2.34 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 3.28 g
- Omega-3 0.49 g
- Vitamins 84 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.81 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 34.7 µg
- Vitamin C 2 mg
- Vitamin E 1.7 mg
- Vitamin K 25.2 µg
- Minerals 262 mg
- Major Minerals 261 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.81 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.27 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 34.7 · vitamin-e: 1.7 · vitamin-k: 25.2 ·
Minerals
Flake of Chilli: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made chilli a year-round kitchen staple in many regions, including named flake portions.
Cooks bought prepped forms of chilli for speed while markets still sold whole produce, including named flake portions.
Market gardeners and growers selected chilli for flavour, yield and keeping quality, including named flake portions.