I find the topic fascinating.
It’s very curious that I live in Tien Tsin for my whole life without knowing that pepper exists. Neither Tien Tsin eat spicy food nor it was known the growing peppers.
Until I started to read English recipes I found the Tien Tsin pepper thing is everywhere.
And then I go back and search everywhere in Chinese only yield very few results. Chinese often use multiple peppers at the same time but Tien Sin probably won’t get into 30 of the list, since nobody even heard of it.
But I do find some articles on Tian Tsin exporting this pepper. Maybe it’s an unpopular variant that only for exporting?
It’s definitely a facing heaven variety, but a little hotter. My guess is this cultivar of facing heaven was popularized by some N.American seed company who named it after Tianjin.
What type of peppers are you used to?
I'm trying to find a new Chinese chili pepper that's spicier. Or just any new ones in general. I really like the flavor of them. I bought a variety pack from Mala Market that included an assortment of, er jing tiao, zi dan tou, deng long jiao, and Xiao mi la peppers.
I've been putting them on everything and basically just making my food as spicy as possible but now I've developed a spice-tolerance and none of them seem that strong anymore.
Any recommendations?
For most of Chinese people, even the most “spicy” regions like Jiangxi and Hunan, Xiao Mi La is the most spicy one already. (Fresh Xiao Mi La that is, dry chili tends to be less spicy)
But until you can eat a bunch of Xiao Mi La directly without breaking a sweat, you can always add more of them in the dish as people from Jiangxi do. Szechuanese use chili for both the spiciness and the aroma, while people from Jiangxi just shovel chili in the dish for the sake of itself. You can also discover bizzare dishes like Chili Fried Chili there, which the whole dish is spicy red chili and spicy green chili stir fried (the flavor profile is similar to Xiao Chao Rou, namely garlicky and douchi-ish)
If you really want something even spicier you’ll probably need to look at global markets and search for ultra spicy niche products. Otherwise in China there are spicy chemicals often used in ultra spicy Chicken wings for those people who are getting tired of and ready to go beyond real chili, though obviously I don’t recommend that at all because the healthiness implications are obviously questionable.
As for the Chili I am using and recommend:
1. Er Jing Tiao from Szechuan: You know, it’s balanced as it’s both aromatic and spicy.
2. Qin Jiao from Shaanxi: It looks like Er Jing Tiao thin and long but with very wrinkled skin rather than smooth. It’s even less spicy and more aromatic. It’s actually the best chili to make the best chili oil - the famous You Po La Zi.
3. Ji Chang Zi Jiao from Hunan: It’s hard to find even in China outside Hunan, but it’s the best Chili to make Duo Jiao - the pickled fresh chili chops with tea seed oil. It’s also thin, long and wrinkled but the skin is even thinner than other variants. A spoonful of premium Duo Jiao can make everything taste great.
I can eat more spicy ones but I my personal preference is to prioritize the aroma over spiciness, as there are trade offs between them.
These are indeed Chao Tian Jiao (facing heaven), the most commonly seen dry chili. If you ask dry chili without context you’ll get this in China.
And it’s not Er Jing Tiao. Er Jing Tiao is much longer in shape and generally taste much better.
If you want something similar to Thai birdseye but from China you need to search for Xiao Mi La (millet spicy).
The is five words for Chinese word. The first two words mean is this pepper is very hot, which is the highest level in Chinese people’s pepper hot level. The last three words read Chaotian pepper, which is one of kinds for pepper. And don’t worry if it is right place, cause all of China region can provide this kinds pepper.
Chile Japones are a Latin American cultivar, though I think they're descended from Asian pepper varieties (hence the name).
They seem to get used as a substitute in a lot of North American Chinese restaurants. Chili de Arbol also seem to crop up like that, as a sub for some of the other Chinese chilis.
These are facing heaven chillis. 朝天 means facing heaven
“Facing heaven”? Pepper so hot that it’ll make you believe in GOD?
The peppers grow up toward the sky rather than hanging down from the green part of the plant
I appreciate the actual explanation, but you got to admit General Xi guess is much better for a pepper. 😜
More than one thing can be true ;)
HAHA! Good one!
Correct me if I'm wrong but a common name for them in the US is Tien Tsin peppers
Those are different, though I’d guess pretty similar
Good to know. For some reason I thought they were the same. Both are tasty though!
I find the topic fascinating. It’s very curious that I live in Tien Tsin for my whole life without knowing that pepper exists. Neither Tien Tsin eat spicy food nor it was known the growing peppers. Until I started to read English recipes I found the Tien Tsin pepper thing is everywhere. And then I go back and search everywhere in Chinese only yield very few results. Chinese often use multiple peppers at the same time but Tien Sin probably won’t get into 30 of the list, since nobody even heard of it. But I do find some articles on Tian Tsin exporting this pepper. Maybe it’s an unpopular variant that only for exporting?
It’s definitely a facing heaven variety, but a little hotter. My guess is this cultivar of facing heaven was popularized by some N.American seed company who named it after Tianjin.
Well that makes me feel a little better about confusing the 2
What type of peppers are you used to? I'm trying to find a new Chinese chili pepper that's spicier. Or just any new ones in general. I really like the flavor of them. I bought a variety pack from Mala Market that included an assortment of, er jing tiao, zi dan tou, deng long jiao, and Xiao mi la peppers. I've been putting them on everything and basically just making my food as spicy as possible but now I've developed a spice-tolerance and none of them seem that strong anymore. Any recommendations?
For most of Chinese people, even the most “spicy” regions like Jiangxi and Hunan, Xiao Mi La is the most spicy one already. (Fresh Xiao Mi La that is, dry chili tends to be less spicy) But until you can eat a bunch of Xiao Mi La directly without breaking a sweat, you can always add more of them in the dish as people from Jiangxi do. Szechuanese use chili for both the spiciness and the aroma, while people from Jiangxi just shovel chili in the dish for the sake of itself. You can also discover bizzare dishes like Chili Fried Chili there, which the whole dish is spicy red chili and spicy green chili stir fried (the flavor profile is similar to Xiao Chao Rou, namely garlicky and douchi-ish) If you really want something even spicier you’ll probably need to look at global markets and search for ultra spicy niche products. Otherwise in China there are spicy chemicals often used in ultra spicy Chicken wings for those people who are getting tired of and ready to go beyond real chili, though obviously I don’t recommend that at all because the healthiness implications are obviously questionable. As for the Chili I am using and recommend: 1. Er Jing Tiao from Szechuan: You know, it’s balanced as it’s both aromatic and spicy. 2. Qin Jiao from Shaanxi: It looks like Er Jing Tiao thin and long but with very wrinkled skin rather than smooth. It’s even less spicy and more aromatic. It’s actually the best chili to make the best chili oil - the famous You Po La Zi. 3. Ji Chang Zi Jiao from Hunan: It’s hard to find even in China outside Hunan, but it’s the best Chili to make Duo Jiao - the pickled fresh chili chops with tea seed oil. It’s also thin, long and wrinkled but the skin is even thinner than other variants. A spoonful of premium Duo Jiao can make everything taste great. I can eat more spicy ones but I my personal preference is to prioritize the aroma over spiciness, as there are trade offs between them.
吃完了辣的屁眼朝天。
Thanks!
Facing heaven, amazing trans 😂😂
is that not a type of chilli
Sky-facing chilis. They grow upwards.
That's so cool
It says extra spicy 朝天 so I’d guess it’s something like Thai dragon.
These are indeed Chao Tian Jiao (facing heaven), the most commonly seen dry chili. If you ask dry chili without context you’ll get this in China. And it’s not Er Jing Tiao. Er Jing Tiao is much longer in shape and generally taste much better. If you want something similar to Thai birdseye but from China you need to search for Xiao Mi La (millet spicy).
It means: this pepper is so hot
They are similar in use to cayenne peppers.
The is five words for Chinese word. The first two words mean is this pepper is very hot, which is the highest level in Chinese people’s pepper hot level. The last three words read Chaotian pepper, which is one of kinds for pepper. And don’t worry if it is right place, cause all of China region can provide this kinds pepper.
I have some that look like that they are labeled as Japones Chilis
Chile Japones are a Latin American cultivar, though I think they're descended from Asian pepper varieties (hence the name). They seem to get used as a substitute in a lot of North American Chinese restaurants. Chili de Arbol also seem to crop up like that, as a sub for some of the other Chinese chilis.
They're mild, at best.
Capsicum frutescens, or Tabasco pepper. In Mandarin, Chaotian pepper.
Paprika
Are u blind