Chillies are a fundamental part of Sri Lankan cooking, and these extra hot flakes are made by drying and crushing ripe chillies grown without synthetic fertilisers or pesticides. The chillies come from organic growers and are processed in small batches, then packed in Sri Lanka. Because the flakes carry pieces of skin and seed, the heat is direct and immediate, and the level of spiciness depends on the type of chilli that was dried to make them.
100% organic certified by USDA Organic and Control Union. Both certifications are independent checks on how the crop is grown and how the flakes are handled after harvest, so what reaches your kitchen is what the label says it is, with no synthetic fertilisers or pesticides used in the growing.
- Dried chillies crushed into flakes, ready to use straight from the pack
- Grown by organic growers without synthetic fertilisers or pesticides
- Processed and packed in small batches in Sri Lanka
- Free from artificial colours, flavours and preservatives
Ground chilli and flakes are used constantly in Sri Lankan kitchens, above all in red curries. When flakes go in at the very start of a dish, the heat spreads through everything and can overpower it; added near or at the end of cooking, they give complementing pops of heat instead. Chilli flakes, often labelled crushed red pepper flakes, are also scattered over pizza, stir-fries and spicy pasta, and stirred into sauces when a dish needs more heat. Whole dried chillies suit slow-cooked curries, where the flavour has time to seep out, but flakes work faster and give you more control over the finish. Start with less than you think you need — these are extra hot — and build up.
Lakpura works with organic growers across Sri Lanka to bring the island's spices to the table in the form they are used at home.
