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With hundreds of chiles, one can’t always judge a pepper by appearance; one has to learn their pungency only by painful trial and error!
These whole dried chiles are native to the Chinese province Tien-Tsin. Chinese red peppers are traditionally used in Asian cooking, Sichuan in particular (Kung Pao chicken is an example). These pepper are very hot and measure 60,000 Scoville units, about a 8 on a heat scale of 1 to 10.
These peppers are great for making infused oils. Because of their high staining capabilities, they produce a beautiful deep red colored oil. With a bland vegetable oil or dark Chinese sesame oil, you will only need to use a drop or two of the finished product. You can also use whole Chinese chiles to spice up stir fries, but be sure to remove them before serving. You get about 30-40 in an ounce.
Chinese red peppers are native to and named after the Chinese province Tien-Tsin.
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