description Tien Tsin Chili Overview
Tien Tsin chili is a dried red chili pepper of the Capsicum annuum species associated with Tianjin, China, though it is grown primarily in interior provinces. The pepper is small, slender, and moderately hot, typically measuring between 50,000 and 75,000 Scoville Heat Units. It is widely used in Chinese cuisine, particularly in Sichuan and Hunan dishes, where whole dried pods are stir-fried or steeped in oil to impart heat and flavor. The name derives from an older romanization of Tianjin.
help Tien Tsin Chili FAQ
Where does the Tien Tsin chili get its name?
The Tien Tsin chili gets its name from the city of Tianjin in China, which is historically recognized as a major trading hub for the spice. Despite being named after Tianjin, these peppers are actually grown and harvested in various regions across China.
How hot is the Tien Tsin chili pepper?
As a variety of Capsicum annuum, the slender Tien Tsin chili typically ranges from 50,000 to 75,000 Scoville Heat Units. This means it provides a sharp heat that is notably hotter than a standard cayenne pepper but slightly milder than a Thai bird's eye chili.
How are Tien Tsin chilies traditionally used in cooking?
These slender dried peppers are most famous for their prominent use in Chinese stir-fries to add sharp heat. Cooks often drop the whole dried pods directly into hot oil to release their spicy flavor before adding the rest of the wok ingredients.
Do you need to remove Tien Tsin chilies before serving a dish?
Yes, because the dried skins of the Tien Tsin chili can be tough and leathery to chew, they are traditionally left whole for flavoring and pushed to the side by the diner. If you chop them up finely before cooking, they will add intense, sharp heat directly into every bite.
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