Spices 
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Pronounced "tea-in sin" Tien Tsin chile peppers are also known as Chinese Red Peppers or tianjin pepper. You’ll also find them referenced as Tientsin as they are named after the province in China where they are native. These chiles are most popular when used in Asian cooking and especially in the Hunan or Szechwan styles. In this country we are most familiar with these as the bright red peppers in Kung Pao Chicken. If you have a recipe calling for Chinese Red Peppers these are the chiles they are calling for.
A member of the species Capsicum annuum these have long considered an “exotic” chile, Tien Tsin chiles are native to Asia but are now grown in the US as well. Ours are grown in China as we felt that in this case the quality of the Chinese harvested peppers was superior to the US grown chiles. Tien Tsin chiles are bright red in color, are slender, 1”-2” in length and ¼” to ½” wide. They closely resemble Cayenne and Japones chiles. As with most smaller chile peppers these are considered a hot chile and pack a bit of kick and come in at between 50,000 – 70,000 SHU (Scoville Heat Units). These are a very light chile pepper (in weight) and there are approximately 55 chiles per ounce. The flavor profile of the Tien Tsin chile is a musty and pungent taste with a spicy aroma. As with all chiles the seeds pack the heat and with this chile the seeds can quickly overpower the fruit’s flavor. Some recipes will call for the removal of the seeds before adding to the dish. They are green when growing on the plant and point upward. These particular chile plants have relatively low yields and as the Tien Tsin matures the chiles turn to their bright red signature color. They are then picked and dried in the sun. These dried Chinese Red Peppers are ideal when used to make infused oils. Due to their potent staining proficiency they produce a rich red colored oil. When combined with a dark sesame seed or peanut oil you only need a couple of drops to transfer your oil into something exotic and palate pleasing. Asian cooking usually calls for whole pods to be added to stir-fry dishes and soups and then removed before serving. We like to leave ours in our kung pao dishes for some added heat. In addition to kung pao some of the other popular dishes using these chiles are chicken curry, curd rice, lemon rice and Szechuan shrimp. Up and coming chefs in Naw’lins have also been using these hot peppers in various Creole and Cajun style dishes for a different kind of heat flavor than the more traditional cayenne. To make your own homemade stir fry oil – in a heavy skillet heat 2 tablespoons of sesame oil or peanut oil (your choice), once it has gotten very hot add 8-10 whole Tien Tsin chiles (remove the seeds if you want less heat) and cook until the chiles turn brown (about 5 minutes). Remove from the heat and stir in ½ cup of peanut oil. Once cooled pour ingredients in a glass jar and store in the refrigerator. Use in your stir fries as needed. Will keep in the fridge for about a month. If you’re a fan of Asian chiles then you’ll love our Korean Chile Flakes and our Crushed Maras Pepper (from Turkey). We of course carry a growing selection of dried chiles and hot peppers. If you crave Asian seasonings then be sure to check out our best selling Chinese Five Spice and Salt Free Spicy Thai Seasoning. |
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