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Searching for the right dried chili peppers for that special recipe? It can be a challenge. The shelves are packed with varieties that all look red and spicy, but the differences in flavour, aroma, and heat are immense. The wrong pepper can make a dish too hot or strip it of its signature fragrance.
As a Joybuy Product Recommendation Officer, I'm here to help you make the right choices. In this article, we'll cut through the noise and provide practical advice, so you'll know exactly which pepper you need for your chili oil, hot pot, or stir-fry.
Before you make a choice, there are a few things you need to know. It's not just about how hot a pepper is.
Not every pepper is meant to set your mouth on fire. In Asian, and particularly Sichuan cuisine, it's all about a balance between different elements:
An authentic Sichuan dish often combines multiple types of peppers to achieve both aroma and heat.
While chili flakes and powder are convenient, whole dried peppers offer more advantages. They retain their essential oils, aroma, and heat for much longer. By lightly toasting and grinding them yourself just before use, you release an unparalleled freshness and depth of flavour. Moreover, you can use them whole to infuse oils and broths, which isn't possible with powder.
Based on product specifications and their culinary applications, we've made a selection that covers a range of needs.
Why it stands out: This Man Tian Xing pepper, also known as the 'Sky-Full-of-Stars' pepper, delivers significant heat. With a heat level that can reach up to 60,000 SHU (Scoville Heat Units) according to its specifications, this is a serious pepper for those who love spice. The peppers are sun-dried, which helps to preserve their natural aromas and bright red colour.
Benefits:
Who is it for? For the home cook looking for a reliable, spicy pepper that can give a dish a serious kick. Ideal for stir-fries, stews, and for those who enjoy experimenting with homemade hot sauces.
Why it stands out: The Er Jing Tiao is one of the most iconic Sichuan peppers, but not for its heat. This pepper is renowned for its distinctly fragrant, slightly fruity aroma and its ability to give oils a beautiful, deep red colour. The heat is mild to medium, allowing the pepper's own flavour to shine through.
Benefits:
Who is it for? For the foodie who wants to lay the authentic, aromatic foundation of Sichuan cuisine. Indispensable for making a fragrant chili oil, and a perfect flavouring for dishes like mapo tofu and kung pao chicken.
Why it stands out: If you're looking for pure, unadulterated heat, the Xiaomila pepper is the right choice. According to the product information, this pepper has a heat rating of 100,000 SHU, which is comparable to the hotter varieties of Thai peppers. These small, thin peppers deliver an intense, sharp kick.
Benefits:
Who is it for? For the seasoned fan of spicy food who wants to take a dish to the next level of heat. Use sparingly in hot pot broths, marinades, or to create an extra-hot chili oil.
The world of Chinese chili peppers is vast and diverse. Perhaps you're looking for a smoky flavour, a different heat level, or you want to combine various types. Every pepper has its own character and application.
Explore our full range of Dried Chili and find the perfect pepper for your next culinary adventure.
A basic recipe for making chili oil is simple. Briefly toast whole dried peppers (a mix of aromatic ones like Er Jing Tiao and hotter varieties) in a dry pan. Grind them coarsely. Place the ground peppers in a heatproof bowl with other aromatics like Sichuan peppercorns, star anise, or a bay leaf. Heat a neutral oil (like peanut or rapeseed oil) to about 180°C (350°F) and carefully pour it over the peppers. Let the mixture cool and infuse.
Their complexity. Unlike many other cuisines that use a single type of pepper for heat, Sichuan cuisine revolves around combining different Sichuan peppers. The goal is to create a layered flavour experience known as málà (numbing and hot). This is achieved by combining the unique, citrus-like numbing sensation of Sichuan peppercorns with the aromas and heat from various types of chili peppers.
Store dried chili peppers in an airtight container in a cool, dark, and dry place, like a kitchen cupboard. Avoid direct sunlight and moisture. When stored properly, they will retain their colour, flavour, and heat for a long time, often a year or more.
