Freshness counts with dried crushed chili flakes: look for bright red shards with an oily sheen and more vibrancy on the palate. The new Boonville Barn Collective Calabrian Chile Flakes, from the Fall 2021 harvest, deliver an almost floral aroma and balanced, lingering warmth with a hint of sweetness. Use with abandon on pizza, in linguine with clams, even over steamed lobster. The Northern California company was previously called Piment d’Ville and is known for Espelette chili powder. Krissy Scommegna and Gideon Burdick took over the property and renamed it in 2020, expanding the inventory to include several whole dried chilies and chili powders, all from chilies they grow. I only wish the spices came in metal cans instead of transparent jars.
$10.99 for 1.2 ounces, boonvillebarn.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram† facebook and Pinterest† Get regular updates from NYT Cooking, featuring recipe suggestions, cooking tips, and shopping advice†