Dried Red Chili Peppers Extra Hot Chao Tian Jiao 朝天椒 Whole Dried Chilies for Sichuan Cooking 500g
Price range: $7.34 through $9.42
Description
Dried Red Chili Peppers, known in Chinese as Chao Tian Jiao (朝天椒), from Capsicum annuum, are whole dried fruits prized for intense heat and rich aroma. A staple in Sichuan and Hunan kitchens, they are traditionally used to infuse oils, sauces, and stir-fries with bold spice. Store in a cool dry place away from direct sunlight.
Key Selling Points
- Whole dried Chao Tian Jiao chilies with extra-hot heat and fragrant oil
- Botanical source Capsicum annuum, dried whole fruit form
- Farm-style Hubei specialty chili for authentic regional cooking
- Ideal for chili oil, hot pot bases, sauces, and dry rubs
- 500g resealable pack suitable for home kitchens
Quality & Sensory
Typically deep red with wrinkled glossy skin and a firm dry texture. The aroma is sharp and pungent with a distinct roasted-oil fragrance when toasted or fried. Flavor is intensely hot with lingering warmth.
Technical Specifications
| Product Type | Dried whole chili peppers |
|---|---|
| Chinese Name | 朝天椒 |
| Pinyin | Chao Tian Jiao |
| Botanical Name | Capsicum annuum |
| Plant Part | Whole fruit |
| Net Weight | 500g |
Usage Scenarios
- Fry whole or crushed chilies in oil to make aromatic chili oil
- Add to hot pot, braises, and stir-fries for extra heat
- Grind into chili flakes or powder for dry rubs and condiments
- Simmer in Sichuan and Hunan style sauces and marinades
Traditional Uses
In Chinese folk cooking, Chao Tian Jiao chilies have long been used to warm the body and stimulate the appetite, especially in the spicy cuisines of Sichuan, Hunan, and Hubei. They are traditionally toasted in oil, simmered in hot pot bases, or ground with Sichuan peppercorns for classic mala seasoning.
FAQ Q&A
Q: What is this product?
A: It is a 500g pack of whole dried extra-hot red chili peppers, known in Chinese as Chao Tian Jiao (朝天椒), from the Capsicum annuum plant.
Q: How hot are these chilies?
A: They are an extra-hot variety prized for intense heat and a fragrant, oily aroma, commonly used in Sichuan and Hunan style dishes.
Q: How are they commonly used?
A: Toast or fry them in oil for chili oil, add whole to hot pot and braises, or grind into flakes and powder for seasoning.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Selected peppers 500g, Selected peppers 1000g |
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