Chinese Tien Tsin (Tianjin) peppers are classic Chinese cooking chili. Rating 50,000-75,000 SHU offers significant heat. These small red peppers are used whole in stir-fries. Traditional in Hunan and Sichuan cuisines. The heat is sharp and immediate. Often dried and used whole in dishes. Can also be ground into flakes. Very productive plants. The peppers are typically added whole to hot oil. Essential for authentic Chinese restaurant-style dishes. Named for Tianjin province.

Hot with sharp bite

Chinese stir-fries, Hunan cuisine, dried