THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website,

Archive for July 19, 2012

PRODUCT: Chili Flakes Grinder

Some people use chili flakes—a.k.a. red pepper flakes or crushed red pepper—as frequently as they use salt and pepper. The spice a popular table condiment in countries as dispersed as Hungary, Korea and the Middle East. In the U.S., you’re more likely to find the liquid equivalent, a bottle of hot sauce.

A pinch of heat enhances the taste of dishes from pizza and pasta (the classics are Pasta Puttanesca and Seafood Fra Diavolo) to dips, eggs, salads, soups and cooked vegetables. You can make barbecue sauce, hummus and salsa spicier to taste.; you can create spicy mashed potatoes, spicy rice and spicy yogurt.

Here’s a gadget for people who’d prefer a finer sprinkling than the conventional chunks of crushed red pepper. The find grind creates a more even seasoning:

The Trudeau Red Chili Pepper Grinder has a ceramic grinding mechanism designed for just for chili flakes. For $19.99, it’s an affordable gift for those who like their heat. You can pick one up at


Grind chili flakes into a more delicate grain—just as with peppercorns. Photo courtesy Trudeau.



Chili flakes are made by roasting red chiles—generally cayenne or New Mexico chiles—then crushing them. The heat comes from the seeds, which contain the chemical capsaicin (cap-SAY-sin).

Check out our Chile Glossary to discover the history, different types of chiles, and why it’s inaccurate to call them “peppers” or chile “peppers.”


Comments off

TIP OF THE DAY: Ice Cream Cupcakes

It’s a miniature ice cream cake! Photo
courtesy Hey There Cupcake.


We were inspired by this Spumoni Sundae cupcake from Hey There Cupcake! of Denver, Colorado.

One of many flavors (see them all here), Spumoni Sundae is a cherry cupcake filled with ganache, topped with a scoop of pistachio buttercream frosting and garnished with a cherry and a miniature waffle fan (gaufrette).

We saw this as inspiration for ice cream cupcakes in any flavor. Just replace the buttercream with ice cream—it’s easier than making an ice cream cake.


1. Use your favorite cupcake recipe. When filling the cups, add less batter than the recipe instructs. For example, if it says to fill halfway, fill to only the one-third point. This creates room at the top to anchor a scoop of ice cream.

2. Scoop a round ball of ice cream atop each cupcake. Place in the freezer. Don’t garnish until ready to serve.


3. At serving time, garnish with your favorite sundae toppings: chocolate sauce, butterscotch sauce, whipped cream and a cherry. If you like, gild the lily with chopped nuts, mini chips, sprinkles or other favorites.


Here are two tips from the bakers regarding general cupcake purchases:

  • Eat them the day you buy them. Artisan cupcakes are made without preservatives.
  • Keep the cupcakes at room temperature. If you have more than you can eat that day, do not refrigerate the extras. The cold air can dry out the cake.

  • Black Forest Cupcakes With Whipped Cream Frosting
  • Carrot Cupcakes With Cream Cheese Frosting
  • Dark Chocolate Cupcakes With Chocolate Buttercream Frosting
  • “Hamburger” Cupcakes
  • Hello Flower! Cupcakes
  • Pumpkin Cupcakes With Pumpkin Cheesecake Frosting
  • Red Velvet Cupcakes
  • Strawberry Shortcake Cupcakes
  • Vanilla Cupcakes With Cream Cheese Frosting

    Comments off

    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.