This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000-50,000 Scoville unit range. Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants and especially pizza parlors around the world.  The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component.

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