Chilli pieces (also known as Chilli Flakes and Crushed Red Pepper) are the dried, chopped fruit (chilli pepper) of plants from the genus Capsicum, members of the nightshade family. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Often there is a high ratio of seeds, which are erroneously believed to contain the most heat.

Chilli is one of the most important cash crops grown in Sri Lanka and is an essential ingredient in Sri Lankan cuisine. Chilli peppers spread to Asia through their introduction by Portuguese traders, who were aware of their trade value and resemblance to the spiciness of black pepper promoted their commerce in the Asian spice trade routes. They were introduced in India and Sri Lanka by the Portuguese towards the end of the 16th century. 

Red chilli peppers originally start off green before ripening into an orange-red to deep dark red color and are best grown in the summer months—between 21–29 °C and sunny weather.

Chilli pieces should be kept in a cool, dark place at room temperature. Once you buy this pack and use it once, tighten the seal and store it as prescribed. If you transfer the powder into a container, be mindful to close the lid after every time you have used it. To test if the mixture is still fresh, smell and taste the powder; if the aroma is weak and the flavor barely there, it is time to replace it.

The source of the bright red color that the chilli peppers hold comes from carotenoids. Chilli pieces also have antioxidants that are thought to help fight off heart disease and cancer. In addition, chilli pieces contain fiber, capsaicin—the source of the heat in chilli and vitamins A, C, and B6.  Capsaicin is believed to help kill off prostate cancer cells, serve as an appetite suppressant that can contribute to weight loss, improve digestion, and help prevent diabetes and constipation.