Red pepper, as a spice product, refers to the dried and processed fruit of various Capsicum species — most commonly Capsicum annuum. The term encompasses a broad range of products including paprika, cayenne pepper, crushed red pepper flakes, and various regional chilli powders, each made from different pepper varieties and processed to different degrees of fineness and heat.
The heat level varies enormously depending on the pepper variety used. Paprika, made from mild sweet peppers, provides colour and subtle sweetness. Cayenne and chilli flakes, made from hotter varieties, are used primarily for their pungency. The red colour comes from carotenoid pigments, particularly capsanthin.
Red pepper products are pantry staples in Australia and globally, used across virtually every cuisine. They are available as fine powders, coarse flakes, or whole dried peppers.
How it's produced
The peppers used for red pepper products are grown as warm-season crops in tropical and subtropical regions worldwide. Major producers include China, India, Spain, Turkey, and the Americas. Plants are raised from seed, transplanted to fields, and the fruit is harvested when fully ripe and red.
After harvest, the peppers are dried — traditionally in the sun, or commercially using hot-air dehydrators. Once dried, they are ground to the desired coarseness. For paprika, milder varieties are used and may be smoked before grinding (as in Spanish pimentón). For cayenne and chilli flakes, hotter varieties are dried and crushed or ground. The finished products are packaged and distributed as shelf-stable spices.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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