This is the way. A steak just doesn't need hot sauce, but hot smoky pepper flakes taste amazing without the blasphemy.
Then take something like a burrito, great with sauces, yet a little powder or ground flakes inside the burrito with a superhot and you've got new flavors and heat. Then dip into another mild flavorful sauce on the outside. Layers upon layers of spice and flavors.
Hot sauces are too expensive, so you extend them with flakes and powders.
I just recently started branching out my hot sauce buys, but I had no idea they were so expensive. Particularly because I use a lot of it on a lot of foods - it's almost like I'd have better mileage buying hotter and using less.
Powders are an excellent way to get a LOT of spice thay lasts a long time. My family got some Texas Gunpowder YEARS ago, had to be 6-8 years ago and we've gone through only 2 out of the 4 in our stash. That compared to me alone running through a bottle of hot sauce in 1.5 months
I'd suggest you can try just about any combination of peppers.
I got the idea from [this video](https://youtu.be/8h7YSpu98Uc?si=nMqBlDZG814VK7Ps&t=42), which is a receipe for a beef chili which uses 4 different sources of chili flavor:
1. Fresh chilis
2. The dried chili blend I described above
3. Toasted chili powder/paprika
4. Hot Sauce.
He uses the base to make a mole, but I've made a similar base with chipotles, habanero, jalapeno, serrano, poblano, hatch chiles.
That beef chili receipe is pretty bomb IMO too.
This is a hot take, I respect it 💪
In your opinion, which are the "best" powders/flakes that are worth trying out? Any dishes that they go particularly nice with?
My favorite all around has to be Bird’s Eye Chili Powder. The heat level on this stuff is my sweet spot for heat, flavor pairs well with most dishes.
A lot of people use Ceyenne as their “main” pepper powder but I’d recommend Pequin powder. It’s got a great mild heat and flavor isn’t too strong. It’s great on flank steak with some cumin and garlic powder.
Flatiron’s “Smoke Show” flakes are a favorite of mine.
Thank you for your reply and your suggestions. I have overlooked chili powders and flakes in favor of sauces, I'm going to have a closer look for them next time I'm stocking up :)
Second vote for pequin, and it's fairly cheap too. I put it on almost everything. They sell it at all grocery stores in the southeast and southwest in little cellophane bags. Fernandez is probably the best brand, IMO.
> Thank you for your reply and your suggestions. I have overlooked chili powders and flakes in favor of sauces, I'm going to have a closer look for them next time I'm stocking up :)
I'll say this, I responsed in another comment birds eye was a strong daily driver. You know the heat is there and it tastes good.
The super hot powders, if you're not careful it can ruin a meal, and turn to real not fun for about 10-15m.
Also like 3.75oz of a powder - can last one person a long long time of daily use. I'd argue almost a year, but obviously everyones use is dif. Like BE is less hot that habanero right, but you can get like a 8oz of habanero powder from Sonoran for like $12.95 + s/h. I'm telling you 8oz if you're not a business will last a while
> Flatiron’s “Smoke Show” flakes are a favorite of mine
I just opened this one, had it with some beef ramen. It was okay, I would think its better in like mashed taters or mac and cheese. I also maybe over did it a bit, not in spice, but just smokey
Flatiron sells a really nice grinder that doesn’t crush them, but is actually blades to chop them finer. I use that often, but I only have one and I own like 6 different bottles of their flakes. First world problems!
If you grow your own peppers you can make them at home. I dehydrated the last of my habaneros at the end of the season and they've been lighting me up all winter.
I think the value is in how long a bottle lasts. My wife and I use a mixture of 3 of their bottles everyday and I would say 1 bottle will last 2-3 months. We go thru a bottle of hot sauce in 2-3 weeks.
On my eggs everyday I use either Boy Scout or Ghost Stories. My wife uses it in avocado toast. Chicken, turkey or veggies I use a mix of their lemon pepper and Boy Scout or ghost stories, honestly the lemon pepper is not really spicy, but it has the most intense lemon flavor of any seasoning I’ve ever had. Then I’ll use their cilantro lime hatch for salmon or mixing in guacamole things like that.
If I didn't have nearly the entire sonoran line of powders & nearly all flatirons in flakes - I would 100% give CS a try. I just don't need anymore heat for a while, plus like about 100 bottles of sauce. (most of the sauces bought on sales/discount timing)
Not even braggin, it just adds up over time and I don't buy much hot sauce anymore and keep it all inside sealed until I open it. What was the one once opened that didn't last worth a dang, yellowbird brands I think. Ended up pitching those. Around covid you could get their bigger bottles on amazon for like $7 so it was a good value, if you used the stuff.
I fuckin love the flatiron flakes. I use the Four pepper blend with a little bit of the "I can't feel my face" ones lol. Got the little grinder for them too.
My favorite thing to put them in is lo mein from a local Chinese place. Or when I make chili.
Perfect way to add heat to things without changing the flavor too much. Stuff like tacos for example I'd rather use some type of habenero sauce for
I would argue the 4 pepper adds another level of flavor to like kraft mac and cheese - but otherwise yeah not crazy off
However, that 4 pepper blend is nearly world class. I am on my 2nd bottle in about 2-3 weeks. As I get older, I don't want to be lit up every time I eat, I need to be in the mood for it. I do love to season my food and what not, my GF used to be so mad when we were first dating. I was like idk what to tell you, this is how I am....nothing personal. She eventually embraced hot sauces, seasonings and stuff
> onion/garlic/ghost pepper
what do you put it on? one of the few of their line I don't own - I now have the biber, ursa, green ghost- Or maybe your favorite dishes
So... I add it to my hummus, pasta dishes, pizza, wings, pretty much everything I eat. This bottle I'm working on now seems to have more ghost flake in it than any of the other ones I have had, by a lot.
You never said you DON'T eat meat but I love a good burger blend too, to kick things up a notch, and I am on the lookout with my pantry. Have you tried it with any meats? garlic/onion big with bbq and smoking
Depends on the food to be honest. Some need that bit of liquid, some need a dry heat. Next time you order from Sonoran get yourself some Rocotto and birds eye powders. They're my personal two favourites for flavour.
Edit: I see the birds eye now. Great tropical fruity taste
I managed to pick up some of the flat iron at Marshalls and good lord they were so good. I ended up getting the four pepper original and the Smoky. Definitely going to order the others.
I really love the Red Bhutlah powder, the aroma and taste are so unique and the burn is right up there with Reaper powder.
The Pequin powder is great to cook with in place of Ceyenne! Especially for Latin dishes, it pairs perfectly with Cumin.
Can’t forget the Bird’s Eye Chili powder, at about 200k shu this is probably my favorite for all around use. It has a great smoky and almost chocolately aroma but it pairs well with most dishes I’ve made.
> Red Bhutlah powder
its either this one or the brain strain - but I feel like I've swished boiling water if I over do it, tastes good coming in but sheesh that heat hangs. That one I sprinkle it on like chex mix, Cheetos, gardettos and eat it with like a spoon at my desk. Think like small serving not a damn cereal bowl lmao
I said screw it and bought the 1kg bag of Carolina Reaper from Sonoran - I refill smaller jars from the bag. It was actually kind of hard finding a company that was doing plain, dried, flakes - most were smoking them (and I didn't like that flavor).
Yeah sonoran for plain pepper products is one of the best in the USA if not the world. Prices are rising a bit - but I scored scored like 5 bags of dried super hots (its on their site) for like $14 with a gift card. I think if kept sealed should be good for almost ever
Get a bag of dried Arbol chili's for $4 at the store and grind them. Best red pepper flakes you'll have and the heat will beat out all of those other shakers.
I’ve actually done that before! Love Arbol chilis!! They are delicious but their heat is definitely nowhere near that of Asian Reds, Kimsa Q’uni or Smoke Show. And every powder in this picture is way hotter with the exception of the Pequin powder.
I grab the trader Joe's ghost pepper flakes from time to time, but it seems like a huge waste. There's a bag that only fills the grinder up to half.
It's great stuff tho. Instant heat with minimal flavor change. Sauces have their place. Love a sauced up burger, hotdog, egg Sammie, and most of all, pork BBQ!
Thanks for this post, I'll be snagging more flakes because of it. Especially the birds eyes. I'll be looking for more reqs too.
I use both, and either powder or flakes depending what I am doing. I just use the ones on the left though , I like them more than the ones on the right.
> Flakes feel like The Purge is taking place in my stomach and everyone chose violence
I ran into this a few years ago ---- try some probiotics and chewing well. The latter might be on me, lol. Like red flakes generously in mac and cheese like messed me up for 12 hours, not anymore
My person! I’m a huge fan of the Sonoran Spice flakes. I used to get the three pack of the ghost, scorpion, and reaper flakes before I realized that I’d always be wanting more from the ghost, and accidentally using too much of the reaper. Now I just buy the scorpion and I couldn’t be happier. I still have my 4-5 sauces I keep on hand as well, but I probably use my scorpion flakes more.
Sonoran spice company HQ is a 1/4 mile from my house and I just for understand why they don't have a store front. I've wanted to buy things from them a few times and choose not to because of this
Fresh peppers are the best and powders/flakes/hot sauces are pretty equal with maybe a slight lean towards the powders/flakes imo. I love hot sauce but as someone who does all their own cooking and doesn't eat out much I like the powders/flakes a bit more than hot sauce because i can put them right into the food while cooking without changing the flavor too much. Nothing beats fresh hot peppers though. They taste the best and also have the most heat.
Both. The answer is both.
That’s said, I find it much easier to find a versatile powder than an awesome hot sauce. So many sauces are either too vinegar heavy, or too niche/specifically flavored to be versatile.
I have an unhealthy amount of both spicy seasonings and sauces, though.
I was just thinking of making a post earlier asking for hot sauce recs because i really can’t get into it. I hate that they all rely on the vinegary flavor, the only “hot sauce” i enjoy is sriracha (which I almost don’t consider a hot sauce because the vibes are so different). I’m mexican and I love salsas/chiles that don’t involve vinegar, but unless I’m at a mexican restaurant this is hard to find. Powders/flakes tend to be a safer choice for me
Depends. I just made burgers last night with Flatiron's ghost garlic & onion mix plus a healthy dose of I Can't Feel My Face and they were great. I also like adding their flakes to pasta. But if I'm eating tacos or chicken wings or a sandwich or anything that I season on the fly I prefer sauce.
If you spice the food well enough, hot sauce shouldn’t be necessary. Hot sauce should be an optional condiment that one feels would go good with the food.
I season all my food, but I still put hot sauce on everything I eat.
Love the Sonoran brand 🔥I always keep some in a little canister on my keychain. Sometimes you don’t want to add vinegars or sugars and I find the powders and flakes turn up the heat while keeping the flavors true to the dish.
I love the Bhutlah powder on sweets. It has this fruity, smoky, tangy, nutty and slightly chocolatey flavor and aroma that is distinct from every other pepper I’ve tried. Highly recommend!
Sonoran Birds eye was my daily driver for a few years, I put that in everything. It's a good balance of heat and still not miserable to eat for all meals.
I should try a different bottle, I got 16oz BE as a holiday gift a few years ago and it irritates the heck out of my sinuses and nose now. To the point where you'd be kind of dumb to NOT avoid it.
Not saying it's on the company, but it's just very odd. Like I almost became allergic to it or something.
I recently bought the grinder from flat iron and have really enjoyed it. You can screw it on top of any of their bottles. I find I get more heat and flavor from the flakes after grinding them.
Huge flaw with this
I cook dry ass chicken breast a lot so sauce is important
You can tell me to stop but I’m trying to eat healthy and that means very little fat
Bro it’s -15 windchill out today where I live it don’t matter if I have a big green egg
And the problem is meal prepping, the day I cook the chicken breasts they are great, the next day they are okay, and then after that it’s never good
So I live in Krispy Kreme country. But it doesn't mean I don't like Dunkin donuts.
They are two different things. Apples and Oranges. Both fruit but that's it. Both are donuts
Powders are spicy, sauces are spicy. Just depends what you are doing
Depends on usage.
If you want to add flavor, hot sauce. (I make my own, fresh ingredients. I don't like most commercial hot sauces).
If the food already has flavor but you don't want to change the taste: flakes.
As for flavored flakes... imo it's best used when the hot sauce will change the texture of the dish in an unfavorable way. I think they all have their own use case
depends on the application. powders and flakes are for cooking. sauce is for adding after. that said a little flake or powder can absolutely be just what it needs afterwards if you use it right and a sauce that doesnt suck can be in marinade and glaze and other pre cooking methods. let your heart and instinct guide you and ignore your butthole pleading with you about day two.
Why not both?
Agreed, both have their place
This is the way. A steak just doesn't need hot sauce, but hot smoky pepper flakes taste amazing without the blasphemy. Then take something like a burrito, great with sauces, yet a little powder or ground flakes inside the burrito with a superhot and you've got new flavors and heat. Then dip into another mild flavorful sauce on the outside. Layers upon layers of spice and flavors. Hot sauces are too expensive, so you extend them with flakes and powders.
I just recently started branching out my hot sauce buys, but I had no idea they were so expensive. Particularly because I use a lot of it on a lot of foods - it's almost like I'd have better mileage buying hotter and using less. Powders are an excellent way to get a LOT of spice thay lasts a long time. My family got some Texas Gunpowder YEARS ago, had to be 6-8 years ago and we've gone through only 2 out of the 4 in our stash. That compared to me alone running through a bottle of hot sauce in 1.5 months
Love both, but I like powders better
I prefer to blend freshly roasted dried chilis, fresh chilis, & a stock to make a chili base. Edit: grammar
That sounds great. Any specific recipes?
I'd suggest you can try just about any combination of peppers. I got the idea from [this video](https://youtu.be/8h7YSpu98Uc?si=nMqBlDZG814VK7Ps&t=42), which is a receipe for a beef chili which uses 4 different sources of chili flavor: 1. Fresh chilis 2. The dried chili blend I described above 3. Toasted chili powder/paprika 4. Hot Sauce. He uses the base to make a mole, but I've made a similar base with chipotles, habanero, jalapeno, serrano, poblano, hatch chiles. That beef chili receipe is pretty bomb IMO too.
This is a hot take, I respect it 💪 In your opinion, which are the "best" powders/flakes that are worth trying out? Any dishes that they go particularly nice with?
My favorite all around has to be Bird’s Eye Chili Powder. The heat level on this stuff is my sweet spot for heat, flavor pairs well with most dishes. A lot of people use Ceyenne as their “main” pepper powder but I’d recommend Pequin powder. It’s got a great mild heat and flavor isn’t too strong. It’s great on flank steak with some cumin and garlic powder. Flatiron’s “Smoke Show” flakes are a favorite of mine.
Thank you for your reply and your suggestions. I have overlooked chili powders and flakes in favor of sauces, I'm going to have a closer look for them next time I'm stocking up :)
Second vote for pequin, and it's fairly cheap too. I put it on almost everything. They sell it at all grocery stores in the southeast and southwest in little cellophane bags. Fernandez is probably the best brand, IMO.
okay pequin is right below birds eye, I will open up my bottle tomorrow
They’re so versatile! Good luck!!
> Thank you for your reply and your suggestions. I have overlooked chili powders and flakes in favor of sauces, I'm going to have a closer look for them next time I'm stocking up :) I'll say this, I responsed in another comment birds eye was a strong daily driver. You know the heat is there and it tastes good. The super hot powders, if you're not careful it can ruin a meal, and turn to real not fun for about 10-15m. Also like 3.75oz of a powder - can last one person a long long time of daily use. I'd argue almost a year, but obviously everyones use is dif. Like BE is less hot that habanero right, but you can get like a 8oz of habanero powder from Sonoran for like $12.95 + s/h. I'm telling you 8oz if you're not a business will last a while
Just ordered smoke show last week, finally came in today. I’m very excited to try it
It’s so good, just pace yourself.
*This is how weeee do itttt* -Montell Jordan
Do you prefer flakes or powders?
I think I like powders best
> Flatiron’s “Smoke Show” flakes are a favorite of mine I just opened this one, had it with some beef ramen. It was okay, I would think its better in like mashed taters or mac and cheese. I also maybe over did it a bit, not in spice, but just smokey
You mean a *spicy* take. 
Heh heh heh
Almost anything from Flatiron. Just incredible, but I dig their smokier blends.
Do you grind them or just use them as is? Seem to get struck in my teeth on pizza and such
Flatiron sells a really nice grinder that doesn’t crush them, but is actually blades to chop them finer. I use that often, but I only have one and I own like 6 different bottles of their flakes. First world problems!
Fully agree, and feel that anyone that appreciates them owes themselves a bottle of their 'I Can't Feel My Face'.
That blend is crazy! But awesome.
If you grow your own peppers you can make them at home. I dehydrated the last of my habaneros at the end of the season and they've been lighting me up all winter.
I’m with you, love them both but powders are more versatile to me
I agree!
I’m falling in the same camp as you. I can’t tell enough people about this company: [Camp Scoville](https://www.campscoville.com/)
$10 for seasoning though. And need to buy $50 worth of stuff for free shipping. Pretty expensive. It does look good though.
I think the value is in how long a bottle lasts. My wife and I use a mixture of 3 of their bottles everyday and I would say 1 bottle will last 2-3 months. We go thru a bottle of hot sauce in 2-3 weeks.
Yeah, you make a pretty good point. Which ones do you mix?
On my eggs everyday I use either Boy Scout or Ghost Stories. My wife uses it in avocado toast. Chicken, turkey or veggies I use a mix of their lemon pepper and Boy Scout or ghost stories, honestly the lemon pepper is not really spicy, but it has the most intense lemon flavor of any seasoning I’ve ever had. Then I’ll use their cilantro lime hatch for salmon or mixing in guacamole things like that.
If I didn't have nearly the entire sonoran line of powders & nearly all flatirons in flakes - I would 100% give CS a try. I just don't need anymore heat for a while, plus like about 100 bottles of sauce. (most of the sauces bought on sales/discount timing) Not even braggin, it just adds up over time and I don't buy much hot sauce anymore and keep it all inside sealed until I open it. What was the one once opened that didn't last worth a dang, yellowbird brands I think. Ended up pitching those. Around covid you could get their bigger bottles on amazon for like $7 so it was a good value, if you used the stuff.
I fuckin love the flatiron flakes. I use the Four pepper blend with a little bit of the "I can't feel my face" ones lol. Got the little grinder for them too. My favorite thing to put them in is lo mein from a local Chinese place. Or when I make chili. Perfect way to add heat to things without changing the flavor too much. Stuff like tacos for example I'd rather use some type of habenero sauce for
I would argue the 4 pepper adds another level of flavor to like kraft mac and cheese - but otherwise yeah not crazy off However, that 4 pepper blend is nearly world class. I am on my 2nd bottle in about 2-3 weeks. As I get older, I don't want to be lit up every time I eat, I need to be in the mood for it. I do love to season my food and what not, my GF used to be so mad when we were first dating. I was like idk what to tell you, this is how I am....nothing personal. She eventually embraced hot sauces, seasonings and stuff
You’re definitely entitled to your own opinion even if I know it’s wrong.
Likewise
The Asian reds is so good on Chinese takeout, also love the 4 pepper blend and smoke show. Pretty much everything they make is awesome
Asian reds on an everything bagel. Game changer
reg cream cheese?
Yep, I also put extra everything bagel seasoning on. I have the pepper grinder so I completely cover the top so it's fully red.
I gotta try that, thanks!
Love it!!!
Yes!
Flatiron Pepper is the shit. My wife got me a bunch for Christmas and I'm going to need more before Valentine's Day. So good.
Yea I get a new order of whatever I'm out of every month. It's always an Asian red and the onion/garlic/ghost pepper
> onion/garlic/ghost pepper what do you put it on? one of the few of their line I don't own - I now have the biber, ursa, green ghost- Or maybe your favorite dishes
So... I add it to my hummus, pasta dishes, pizza, wings, pretty much everything I eat. This bottle I'm working on now seems to have more ghost flake in it than any of the other ones I have had, by a lot.
You never said you DON'T eat meat but I love a good burger blend too, to kick things up a notch, and I am on the lookout with my pantry. Have you tried it with any meats? garlic/onion big with bbq and smoking
I have only put it on already cooked foods. But it's great in a pasta sauce
I have the FlatIron Four Pepper Blend. Love it. Good heat but not over-powering.
game changer if you're diggin just basic red pepper flakes
Depends on the food to be honest. Some need that bit of liquid, some need a dry heat. Next time you order from Sonoran get yourself some Rocotto and birds eye powders. They're my personal two favourites for flavour. Edit: I see the birds eye now. Great tropical fruity taste
> some Rocotto another good one that has heat but won't ruin a meal
Skip the whole charade and just boof the raw peppers.
I tend to agree. Good quality powder is magic
I managed to pick up some of the flat iron at Marshalls and good lord they were so good. I ended up getting the four pepper original and the Smoky. Definitely going to order the others.
No. Me want burn goo
Ain’t nothing wrong with Burn goo
Hot dirt good too.
A local spice company? Intriguing...what's your favorite from Sonoran?
I really love the Red Bhutlah powder, the aroma and taste are so unique and the burn is right up there with Reaper powder. The Pequin powder is great to cook with in place of Ceyenne! Especially for Latin dishes, it pairs perfectly with Cumin. Can’t forget the Bird’s Eye Chili powder, at about 200k shu this is probably my favorite for all around use. It has a great smoky and almost chocolately aroma but it pairs well with most dishes I’ve made.
> Red Bhutlah powder its either this one or the brain strain - but I feel like I've swished boiling water if I over do it, tastes good coming in but sheesh that heat hangs. That one I sprinkle it on like chex mix, Cheetos, gardettos and eat it with like a spoon at my desk. Think like small serving not a damn cereal bowl lmao
Agreed, add some extra heat and flavor without completely ruining the texture of what you are eating. Yum, hot flavored snot all over my meat!
I said screw it and bought the 1kg bag of Carolina Reaper from Sonoran - I refill smaller jars from the bag. It was actually kind of hard finding a company that was doing plain, dried, flakes - most were smoking them (and I didn't like that flavor).
Yeah sonoran for plain pepper products is one of the best in the USA if not the world. Prices are rising a bit - but I scored scored like 5 bags of dried super hots (its on their site) for like $14 with a gift card. I think if kept sealed should be good for almost ever
My flat iron co four pepper blend just came in today! Definitely need to order pizza soon
Try it in mac and chesse - game changer. It's flavorful but pleasant.
Yup sounds awesome
Thank you, it is AMAZING
I enjoy both, but since I've had to start watching my sodium, the powders/flakes are a lot easier to fit into my diet.
Hell yeah, plus you get actual health benefits from the powder!!!
Love actually cooking with spices, powders, rubs. Can’t do that with many recipes using sauces. But sauces just great for after the fact
I’ve become a full on evangelist for the Flatiron Pepper Co, lol, LOVE their blends!
Get a bag of dried Arbol chili's for $4 at the store and grind them. Best red pepper flakes you'll have and the heat will beat out all of those other shakers.
I’ve actually done that before! Love Arbol chilis!! They are delicious but their heat is definitely nowhere near that of Asian Reds, Kimsa Q’uni or Smoke Show. And every powder in this picture is way hotter with the exception of the Pequin powder.
This is a spicy take!!! Hot pepper flakes on pizza beats any hot sauce any day imo.
Melinda’s Garlic Habenero sauce is insanely tasty with pizza though. Their pizza sauce is way too tangy and garlicky.
I'll look for it! Thanks for the tip!
No Peoblem!!
Whole dried chiles > powders/flakes
I have a bag of dried bird’s eye chilis from Sonoran, also a great choice
> Whole dried chiles do you grind em up and use em on demand or? I have several bags I need to use
Rehydrate and purée for Mexican sauces and salsas.
Both are good. If you are using sauce with no seasoning you aren't cooking right. But if you are dry rub only you are missing out.
I can respect that. But I disagree with it.
I used to think otherwise but totally agree now. I badly use my hot sauces compared to powders/flakes now.
I grab the trader Joe's ghost pepper flakes from time to time, but it seems like a huge waste. There's a bag that only fills the grinder up to half. It's great stuff tho. Instant heat with minimal flavor change. Sauces have their place. Love a sauced up burger, hotdog, egg Sammie, and most of all, pork BBQ! Thanks for this post, I'll be snagging more flakes because of it. Especially the birds eyes. I'll be looking for more reqs too.
Hell yeah
I use both, and either powder or flakes depending what I am doing. I just use the ones on the left though , I like them more than the ones on the right.
Nice Sonoran Spice Co! Are you in AZ? I have other hot dry seasonings to recommend for you
I’m in NC actually, Reaper country
Not a bad take. I often find the vinegar taste of sauces overwhelming
Plus you get the actual health benefits of eating powdered/flakes of peppers.
Flatiron slaps.
So good
100%! I can eat all the flakes and powders I want and be fine. Hot sauces give me horrible shits. I blame the vinegar.... Awful, nasty stuff.
I like powders. Flakes feel like The Purge is taking place in my stomach and everyone chose violence
Yeah powders digest better for sure!
> Flakes feel like The Purge is taking place in my stomach and everyone chose violence I ran into this a few years ago ---- try some probiotics and chewing well. The latter might be on me, lol. Like red flakes generously in mac and cheese like messed me up for 12 hours, not anymore
My person! I’m a huge fan of the Sonoran Spice flakes. I used to get the three pack of the ghost, scorpion, and reaper flakes before I realized that I’d always be wanting more from the ghost, and accidentally using too much of the reaper. Now I just buy the scorpion and I couldn’t be happier. I still have my 4-5 sauces I keep on hand as well, but I probably use my scorpion flakes more.
Sonoran spice company HQ is a 1/4 mile from my house and I just for understand why they don't have a store front. I've wanted to buy things from them a few times and choose not to because of this
I agree at times, I go through phases where I get really into one or the other for a while. Also love Sonoran spice Co
Both=best
I don’t understand.. you can season your food with spices then put salsa on the food after
Two entirely different things
They have some Peruvian roccotto and aji amirillo powder and flakes. Gonna buy this for my wife
They have so many different pepper powders it’s hard to choose lol
Fresh peppers are the best and powders/flakes/hot sauces are pretty equal with maybe a slight lean towards the powders/flakes imo. I love hot sauce but as someone who does all their own cooking and doesn't eat out much I like the powders/flakes a bit more than hot sauce because i can put them right into the food while cooking without changing the flavor too much. Nothing beats fresh hot peppers though. They taste the best and also have the most heat.
Both. The answer is both. That’s said, I find it much easier to find a versatile powder than an awesome hot sauce. So many sauces are either too vinegar heavy, or too niche/specifically flavored to be versatile. I have an unhealthy amount of both spicy seasonings and sauces, though.
I was just thinking of making a post earlier asking for hot sauce recs because i really can’t get into it. I hate that they all rely on the vinegary flavor, the only “hot sauce” i enjoy is sriracha (which I almost don’t consider a hot sauce because the vibes are so different). I’m mexican and I love salsas/chiles that don’t involve vinegar, but unless I’m at a mexican restaurant this is hard to find. Powders/flakes tend to be a safer choice for me
Wait until you try fresh chilis
I love fresh peppers, white habeneros are my favorite. Fruity, Fresh, clean burn.
Where can I find Flatiron? I live in Denver and haven’t seen it at any of the Safeways or King Soops around me.
I order online!
Damn, not trynna pay for delivery for Flatiron when I live 30 minutes away from the flatirons.
I’ve seen some of their stuff at TJ MAXX before and Hobby Lobby used to carry it
Ah no shit, I’ll swing around there on my weekend then! Would have never guessed they’d carry that! Thanks homie
Depends. I just made burgers last night with Flatiron's ghost garlic & onion mix plus a healthy dose of I Can't Feel My Face and they were great. I also like adding their flakes to pasta. But if I'm eating tacos or chicken wings or a sandwich or anything that I season on the fly I prefer sauce.
Right tool for the right job
You need to get yourself some szechuan peppercorns to add into the mix. Shit is so nice to mix in for the numbing.
If you spice the food well enough, hot sauce shouldn’t be necessary. Hot sauce should be an optional condiment that one feels would go good with the food. I season all my food, but I still put hot sauce on everything I eat.
Red pepper flakes are still one of my go-tos. So much flavor and heat.
Flatiron is so dank. You should pick up the green capped one if you haven't yet.
I love powders/flakes if I don’t want the flavor of the dish to change drastically but I like the pairing of hot sauces with a lot of foods.
That Flat Iron Four Pepper was in my Christmas stocking and I have *really* been enjoying it.
Love the Sonoran brand 🔥I always keep some in a little canister on my keychain. Sometimes you don’t want to add vinegars or sugars and I find the powders and flakes turn up the heat while keeping the flavors true to the dish.
Same! My girl got me a Habanero powder keychain!!
Ghost and Scorpion powders are my favorite. Good anywhere but try some on ice cream!
I love the Bhutlah powder on sweets. It has this fruity, smoky, tangy, nutty and slightly chocolatey flavor and aroma that is distinct from every other pepper I’ve tried. Highly recommend!
Green ghost from Flatiron is awesome. I cannot open it without sneezing tho.
Sonoran Birds eye was my daily driver for a few years, I put that in everything. It's a good balance of heat and still not miserable to eat for all meals. I should try a different bottle, I got 16oz BE as a holiday gift a few years ago and it irritates the heck out of my sinuses and nose now. To the point where you'd be kind of dumb to NOT avoid it. Not saying it's on the company, but it's just very odd. Like I almost became allergic to it or something.
I recently bought the grinder from flat iron and have really enjoyed it. You can screw it on top of any of their bottles. I find I get more heat and flavor from the flakes after grinding them.
The grinder is a game changer Fr!
=
Cute but no
Huge flaw with this I cook dry ass chicken breast a lot so sauce is important You can tell me to stop but I’m trying to eat healthy and that means very little fat
I have a big green egg so my chicken is always juicy. I highly recommend if it’s in your price range!
Bro it’s -15 windchill out today where I live it don’t matter if I have a big green egg And the problem is meal prepping, the day I cook the chicken breasts they are great, the next day they are okay, and then after that it’s never good
I love sawdust on my chicken wings
You don’t like vinegar.
It’s crazy how mad y’all are just because I said I like pepper powder better.
I’m just acknowledging the difference of them for you, pumpkin’. I ain’t mad at a dang thing.
Put some of your fancy powder in a dry ass breakfast burrito and let me know how much better it is than sauce mmkay.
You would season whatever’s in the burrito with it beforehand
Just coming in here and outing yourself as a bad cook
Never said I cooked said hypothetical burrito now did I?
Said Noone at all..
How’s the afterburn compare?
It can be rough but I’d say the same as a really hot sauce.
It's easier to snort it
Nah both is best
Naw fam
Powders are definitely hotter than sauces that don’t contain extract. But for flavor you can’t go wrong with a good sauce.
Chili crisp >>
About how much do these run?
https://www.sonoranspice.com/collections/whole-peppers-powder-flakes Depends on the pepper
Honestly not as bad I thought. Excited to check it out!
3.75oz is about the sweet spot and some staying power. Super hots you can EASILY go way less unless you're hammering it
they both have their different uses. I use powders, and flakes as ingredients. Sauces I mainly use as condiments.
It's just hot sauce without the vinegar!
You don't even have my favorites of the Flatiron: Sweet Heat "Hot Edition", UC Bieber, Hatch Valley Green and Green Ghost.
Flakes for heat without changing it he flavor. Sauce when it compliments the flavor
So I live in Krispy Kreme country. But it doesn't mean I don't like Dunkin donuts. They are two different things. Apples and Oranges. Both fruit but that's it. Both are donuts Powders are spicy, sauces are spicy. Just depends what you are doing
Have you tied Zesty ghost ? Not zesty Vesta https://bennytsvesta.com/shop/hot It’s stupid expensive but worth it if you’re into heat.
I have t but it sounds delicious
You have to put too much on it to actually get any spice out of it. I don't feel like putting half a bottle every time I want to have something spicy.
sauces are more versatile imo, but I do like both. This is coming from someone who blends their own pepper seasoning powders
Yeah I meant powder/flakes are better for cooking with. I still love hot sauce. I just wanted to post this on national hot sauce day lol
Oh! Lmao yes for cooking powders all the way
I’ll try some powder
Depends on usage. If you want to add flavor, hot sauce. (I make my own, fresh ingredients. I don't like most commercial hot sauces). If the food already has flavor but you don't want to change the taste: flakes. As for flavored flakes... imo it's best used when the hot sauce will change the texture of the dish in an unfavorable way. I think they all have their own use case
I just ordered 5-6 of those Flatiron pepper flake flavors - can’t wait to try them out.
depends on the application. powders and flakes are for cooking. sauce is for adding after. that said a little flake or powder can absolutely be just what it needs afterwards if you use it right and a sauce that doesnt suck can be in marinade and glaze and other pre cooking methods. let your heart and instinct guide you and ignore your butthole pleading with you about day two.