Dried Hot Chili Peppers Whole Segments Flakes and Powder Spicy Cooking Ingredient 500g

Dried Hot Chili Peppers, known in Chinese as La Jiao (辣椒), from Capsicum annuum, are dried ripe fruits used as a pungent culinary and traditional herb. In TCM theory, chili is warm and acrid, associated with the Stomach and Spleen channels, and traditionally used to warm the middle and disperse cold. This 500g food-grade product is sold as an edible agricultural product for cooking, seasoning, and traditional warming preparations.

Key Selling Points

• Identifiable single herb: La Jiao (辣椒), Capsicum annuum dried fruit
• Food-grade edible agricultural product with 24-month shelf life
• Includes whole segments, flakes, and powder forms of hot chili
• Traditionally associated with warming the middle and dispersing cold in TCM
• 500g net weight packed for home cooking and seasoning use

Quality & Sensory

Dried chili typically shows deep red to dark red color with a dry, brittle texture and a sharp, pungent aroma. Whole segments and flakes are coarse and lightweight, while the powder is fine and dusty. When cooked or steeped, it releases a strong, fiery heat and a warm, biting taste that varies with the amount used.

Technical Specifications

Usage Scenarios

• Culinary seasoning in stir-fries, soups, and sauces
• Traditional warming decoction with other herbs
• Congee or rice dishes for added heat
• Homemade chili oil or spice blends
• Seasonal food use in cold weather cooking

Traditional Uses

In TCM and folk practice, La Jiao (辣椒) is traditionally used as a warming herb to disperse cold and support digestion. It is commonly added to soups, congee, and decoctions, sometimes paired with ginger or other warming herbs. Traditional preparations often use small amounts to add pungency and warmth to daily meals, especially during cold seasons.

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