Chilli Flakes
Chilli flakes are a versatile spice that bring a sharp, vibrant heat to any BBQ or fire-cooked dish. Their flavour profile is bright and slightly smoky, with a moderate level of heat that can be adjusted depending on the quantity used. Unlike fresh chillies, chilli flakes offer a more controlled and consistent heat, making them ideal for rubs, marinades, and as a finishing touch. When cooking over fire, they hold their intensity well and can enhance the natural flavours of meat, fish, and vegetables without overpowering them. In BBQ contexts, chilli flakes work exceptionally well because they integrate easily into dry rubs or wet marinades, infusing the food with a subtle warmth that complements smoky and charred notes. They also add a pleasant texture when sprinkled on at the end of cooking, providing a little crunch and an extra layer of flavour. Using chilli flakes allows for precise control over heat levels, which is essential when cooking for a crowd or when balancing other strong flavours. When buying chilli flakes, look for bright red flakes with a fresh aroma and avoid those that appear dull or dusty, as this indicates age and loss of flavour. Store them in an airtight container away from light and heat to preserve their potency. Proper storage will keep the flakes vibrant and spicy for up to six months, ensuring they remain a reliable ingredient in your BBQ pantry.
Health Notes
Chilli flakes contain capsaicin, the compound responsible for their heat, which has been studied for its metabolism-boosting and anti-inflammatory properties. They are low in calories and provide small amounts of vitamins A and C, which support immune function and skin health. Including chilli flakes in your cooking can add flavour without the need for excess salt or sugar. While the health benefits are modest, chilli flakes can encourage the use of fresh, whole ingredients and reduce reliance on processed flavourings. As with all spices, moderation is key, especially for those sensitive to heat or with digestive concerns.
Cook With It
Recipes Using Chilli Flakes
Smoked Lamb Koftas
Juicy lamb koftas, seasoned with cumin, coriander, and a hint of chilli, are gently smoked for a subtle flavour and finished on the grill. A simple, satisfying main for any barbecue.
Chimichurri Marinade
A punchy parsley, oregano, and garlic oil for marinating steak, chicken, or vegetables before grilling. Argentinian fire-cooking essential.
Coffee and Chilli Rub
Ground coffee, ancho chilli, brown sugar, and smoked paprika — the classic rub for brisket and beef ribs. Dark, complex, and deeply savoury.
Grilled Provoleta
A thick slice of provolone cheese cooked directly on the grill in a cast iron pan until molten inside and golden and bubbling on top. An Argentinian asado staple — scooped onto bread with chimichurri, it is one of the most satisfying things that can come off a BBQ.
Mango Chutney
A quick mango chutney made in 35 minutes — sweet, jammy and gently spiced. Far better than shop-bought and the natural companion to tandoori chicken, grilled naan and anything from the Indian subcontinent.
Chimichurri
The Argentinian herb sauce that belongs alongside any grilled beef. Made with flat-leaf parsley, garlic, red wine vinegar and olive oil — it is sharp, herby, and cuts through the richness of charred meat perfectly.
