Dried Sichuan Chili Peppers La Jiao Whole Pods with Stems Sun Dried Culinary Spice 500g

Dried Sichuan Chili Peppers, known in TCM as La Jiao (辣椒), from Capsicum annuum, whole sun-dried pods sold with stems attached. These small hot chilies, including tianxingchao and xiaomijiao types, are a staple Sichuan culinary botanical valued in traditional food culture for their warming, pungent character. In TCM theory, chili is considered acrid and hot. Use as a culinary spice in cooking, not as a substitute for medicine.

Key Selling Points

• Whole dried chili peppers from Sichuan, China, sold as edible agricultural produce
• Botanical source Capsicum annuum, known in Chinese as La Jiao (辣椒)
• Sun-dried whole pods supplied with stems attached in traditional market style
• Includes small hot varieties such as Man Tian Xing and Xiao Mi Jiao chilies
• Versatile culinary spice for Sichuan dishes, oils, and stir-fries

Quality & Sensory

Typically deep red to bright red whole pods with a dry, slightly wrinkled skin and firm texture. The aroma is pungent and sharply spicy, and when cooked the chilies release an intense, fiery heat characteristic of Sichuan small hot varieties.

Technical Specifications

Usage Scenarios

• Stir-fry whole pods in oil to release heat and aroma for Sichuan dishes
• Simmer in hotpot broths, braises, and stews for fiery depth
• Grind or crush into chili flakes and powders for seasoning
• Infuse into chili oil, sauces, and marinades
• Add to pickles and preserved vegetable recipes

Traditional Uses

In Chinese food tradition, dried chilies are a core Sichuan seasoning, used whole, crushed, or fried in oil to build the signature mala flavor alongside Sichuan peppercorns. In TCM theory, chili is regarded as acrid and hot and traditionally associated with warming the body and dispersing cold. It is a common kitchen staple for winter hotpot, braised dishes, and chili oil preparations.

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