Crushed red pepper
This article needs additional citations for verification. (August 2013) (Learn how and when to remove this template message)
The village of Bukovo, North Macedonia is often credited with the creation of crushed red pepper. The name of the village—or a derivative of it—is now used as a name for crushed red pepper in general in a number of Southeast European languages: "буковска пипер/буковец" (bukovska piper/bukovec, Macedonian), "bukovka" (Serbo-Croatian and Slovene) and "μπούκοβο" (búkovo, Greek).
Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants and especially pizza parlors around the world. Often there is a high ratio of seeds, which are popularly believed to contain the most spice. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage.
Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber in English. One specially prepared variety of it is the Urfa pul biber (isot).
- Bray, Matt (August 17, 2019). "Red Pepper Flakes Vs. Crushed Red Pepper: PepperScale Showdown". PepperScale. Cindermint, LLC. Retrieved November 17, 2019.
- Bovino, Arthur (April 10, 2012). "What Are Crushed Red Pepper Flakes?". The Daily Meal. Retrieved March 25, 2020.
- Best, Cooked. "All About Red Pepper Flakes". Cooked Best. Cooked Best.
|This condiment-related article is a stub. You can help Wikipedia by expanding it.|