Chao tian jiao, or facing heaven chilies, are so called because they grow upward toward the sky. While they are sometimes round, these are slim and 1.5 inch to 2.5 inches in length. They are deep-red and medium-hot and are used for many Sichuan dishes, since they can be used in abundance. Try them in cumin lamb or shui zhu ("water-boiled") dishes. As with all dried chilies, the heat is controllable: Leave chilies whole for less heat, cut them in half and include the seeds in your dish for maximum heat.
(Note that if you're looking for bigger, fatter peppers, we also offer bullet head chilies.)
Most chili peppers sold and eaten in Sichuan nowadays come from southern provinces including Guizhou and Yunnan, less populous areas where the winters are warmer and allow two harvests a year. These chilies grown in Guizhou go direct from farmer to our supplier in Chengdu for processing and packaging, and meet strict U.S. safety standards. We recommend keeping them in the freezer for optimal long-term storage.
Source: Grown in Guizhou Province, processed in Chengdu, Sichuan
Size: 200 grams (7 ounces); 6 cups by volume