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Some Kinds For Your Reference
Red Chile is a generic term for a mildly hot pepper, usually small in size. Can be used for hot red chile pepper sause. Dried chiles are used more for their aroma than for their heat. They lend deep, smoky fragrance and mild spiciness to chili oils, condiments, and braised or stir-fried dishes. For stir-frying, you typically snip the whole dried chiles into thumbnail-sized segments (with seeds shaken out), and add them to the shimmering hot oil in the wok along with the other aromatics like garlic, ginger, scallion, etc. In Sichuan regional cooking, dried chiles are often paired with Sichuan peppercorns.
There are many varieties of Chinese chiles, For general cooking, look for 1 to 2 inch long "facing heaven" Tianjin chilies (cháo tiān jiāo), or 4 to 5 inch long Erjingtiao Sichuan chilies (èr jīng tiáo), which have a fruity, rich fragrance and mild heat.
Dry hot chili is a hot pepper product formed by natural drying and dehydrated by machine of red chili. It is also called dried pepper, dried chili, dried pepper, dehydrated processed pepper, and processed pepper. It is characterized by low water content and suitable for long-term preservation, but dry pepper with unsealed packaging or high water content is easy to mildew. Dry pepper is mainly eaten as seasoning.
Different kinds of packages for your choose, we also can pack hot red chili whole as your request.
[Purpose] Mainly used as seasoning. It is often the food seasoning of Sichuan, Guizhou, Hunan and other places.
[Cooking method] Fried, fried, fried, boiled, stewed, roasted, etc.
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