Both of those peppers are definately hot. I like to add them to foods where you wouldn't think of adding pepper, such as omelets or scambled eggs where I'd use cayenne so it blends in, or stews, where crushed red pepper fits just right. I try not to add too much heat and am just looking for a change of taste.
A little crushed red pepper would go great in a spaghetti or sloppy joe sauce to change the meal a little from the last time I made it.
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