What are the common varieties of dried chilies? A detailed introduction
In order to better preserve chilies, many people dry or dehydrate harvested chilies to make dried chilies, which preserves the spiciness and aroma of the chilies well. There are also many varieties of dried chilies in our country, and even some professional chefs cannot fully figure them all out, but dried chilies are an indispensable ingredient in cooking and food processing. Below, let us get to know some common varieties of dried chilies.
1. Sichuan Erjingtiao chili
Mainly produced around Chengdu, about half a chi long, with a "slender" shape. It is one of the main raw materials for making Pixian doubanjiang. In addition, it can also be used to render red oil and to stir-fry chuanchuanxiang and Chongqing hot pot base.
Spiciness: mild.
Uses: chili red oil, hot pot, chuanchuan base, dry dipping powder, etc.
2. Yunnanxiaomipepper
Mainly produced in Jianshui County, Yunnan, about one cun long, heavy in spiciness and light in aroma. Because of its high yield and low price, it is mostly used in compound seasonings that require spiciness.
Spiciness: relatively strong.
Uses: hot pot, chuanchuan base, etc.
3. Guizhou bullet head
Mainly produced in Zunyi, Zhijin and other places in Guizhou. It gets its name because its short and thick appearance resembles a "bullet."
Spiciness: medium.
Uses: hot pot, chuanchuan base, etc.
4. Xinjiang iron-skin pepper
Its flat, wide and long shape is distinctive. It has high red pigment content, high sweetness and mild spiciness. The hot pot oil stir-fried with it is especially bright red.
Spiciness: mild.
Uses: chili red oil, hot pot, chuanchuan base, etc.
5. Indian ghost pepper
Produced in India, also known as the "bhut jolokia." At first bite there is not a very strong sensation, but after three or four seconds the spiciness becomes stronger and stronger.
Spiciness: intense
Uses: hot pot, chuanchuan base, etc.
6. Togtoh red chili
Produced in Togtoh County, Inner Mongolia, it is a local geographical indication product, characterized by thick flesh, high red pigment content and full aroma.
Spiciness: low.
Uses: chili red oil, hot pot, chuanchuan base, dry dipping powder, etc.
The above is an introduction to some common varieties of dried chilies. It can be seen that each producing area has its own characteristic varieties, and they also differ in spiciness, characteristics and uses. So, what other dried chili varieties do you know? You are welcome to leave a message and share.
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