These particular extra hot crushed red pepper flakes are
what you may call “exuberantly piquant,” “excessively perky,” or as our intern
referred to it, “Oh god, oh god, what have I done? My world is now made of
fire.”
Of course, heat levels are subjective so you may only see
these as “Dang, that’s pretty flippin’ hot.” The chiles we leave on the plant
grow from green to burgundy to fire engine red. Blazing hot they are. We then
cure and air dry them before crushing them into a hellish flurry of chile
flakes that have plenty of seeds left in for kick.