Er Jing Tiao Chili (二荆条)
The er jing tiao is Sichuan's most-loved chili. It is used both fresh and dried, in both its green and red forms, in everything from stir-fries to braises to chili oil. These dried er jing tiao are from the fall 2019 harvest and are fragrant and soft. Unlike the er jing tiao we previously carried, these are the wrinkled variety, so are smaller. They are 4 to 5 inches long and are the mildest of our four chili offerings, with a moderate, fruity heat.
Er jing tiao is prized for its deep color and robust fragrance and is frequently used as one of the chilis in chili oil for that reason. In its fresh form, er jing tiao is used to make fermented chili bean paste (doubanjiang) and pickled chilies for cooking. While it is nearly impossible to get fresh er jing tiao in the U.S., we have found that these freshly dried chilies rehydrate extremely well in the pickling jar to approximate the pickled chilies used in Sichuan.
Like most other chili peppers sold and eaten in Sichuan in recent times, these are grown in neighboring Guizhou Province, which is warmer and less industrialized/polluted. These chilies go directly from farmers to our supplier in Chengdu for processing and meet strict U.S. safety standards. We at The Mala Market hand-package them weekly.
Source: Guizhou Province
Size: 3.5 ounces (100 grams); 4 1/2 cups by volume