Refrigerator Dill Pickle Slices
McCormick Crushed Red Pepper
spices

McCormick® Red Pepper, Crushed

No kitchen should be without McCormick Crushed Red Pepper. With just a dash, this pantry staple delivers premium quality heat and flavor to your favorite dishes. From pizza, eggs and pasta sauces to salads, casseroles and stews, McCormick Crushed Red Pepper is your go-to source to pepper up your next meal or snack.

(5.0 Average) Rate this product
58

Usage Tips

Use a dash to 1/8 tsp. in most recipes for 4 servings unless very hot food is desired. Increase to suit taste.

• Use in curried dishes, creamed dishes, casseroles, barbecued beef or pork, salad dressings and chowders.
• Use to season pizza, pot roast, beef stew and minestrone.

Full Ingredients

RED PEPPER

UPC Code

52100006765 (1.50oz)

52100071275 (2.62oz)

Nutrition information (per Serving)

This product has no significant nutritional value.

Ratings & Reviews

Featured Reviews

“I love to uae this in my cornbread....AWESOME!!!”

-@Kristi

What do you think?

Your Comment

All Reviews (8)

(5.0 Average)

  • I love to uae this in my cornbread....AWESOME!!!

    Kristi | November 21, 2017 | Reply

    (5.0) stars)
  • Awesome Favor

    Jeffrey | September 19, 2017 | Reply

    (5.0) stars)
  • Nice Product..

    Rishi | September 15, 2017 | Reply

    (5.0) stars)
  • red-arrow

    I agree!

    Jeffrey | September 19, 2017 | Reply

  • I often use this in my homemade beef jerky.

    Robert L. Peavy | March 22, 2017 | Reply

    (5.0) stars)
  • Love tossing this on pizza

    Andy | November 28, 2016 | Reply

    (5.0) stars)
  • Can not do without it. It does take the place of salt with a whole lot more zing flavoring to your meals.

    Demetria | March 31, 2016 | Reply

    (5.0) stars)
  • Another staple in my pantry. We do not use a lot of salt, but I use red pepper flakes in the pasta water. I use it a lot to replace salt. Zing with no sodium.

    Joy | September 25, 2013 | Reply

    (5.0) stars)
  • My Fiance is addicted to this :D

    Cherie Blair | May 06, 2013 | Reply

    (5.0) stars)