Japones Chiles

Japones chiles, Capsicum annuum, are widely used in Caribbean and Latin American cuisine. Pronounced "ja pon aaas", this versatile chile is one of the most common dried red chiles and in larger urban areas can be found relatively easily in various Mexican bodegas as well as Indian, Korean and other Asian markets. You’ll often find these in bulk bins and they’re almost always missing their caps and stems.

A small, pointed chile that is about 2” long and ½” wide, the japones resembles the de arbol chile in appearance but the walls of the japones are thicker and meatier. They’re also known as hontaka, santaka, Oriental chile peppers or Chinese chiles.

Is often confused with the Japanese specialty pepper Yatsufusa which is also known as chiles Japones.

You get approximately 35 japones chiles per ounce.

History of Japones Chiles

Some believe that Japones get their name from the Spanish word for Japanese. Chile historians believe that the japones chile is indigenous to Jalisco and the central valley of Mexico although they are not widely used by native Mexicans. Because of this there is little to no historical information of significance on this chile.

Cultivating Japones

The japones chile plant reaches a height of 23”-30”, the plant grows upright and produces larges clusters of 6-8 chile pods per cluster while the plant produces 60-120 chiles. The chiles ripen from green to red and mature in 70-80 days.

When and Where to Use

The cuisines of southeastern Asia tend to gravitate towards using chiles that do not have complex flavor profiles. This allows better balance with the heavy usage of the very flavorful and widely used spices cilantro, garlic and lemongrass. Japones chiles are used more for pure simple heat.

In Hong Kong markets you’ll find large bags of chiles ubiquitously labeled “Chinese Chiles”. These chiles tend to be either Thai chiles or japones chiles and they’re quite popular in the local crab shacks and dim sum houses. Japones are a key ingredient in Sichuan, or Szechuan, cuisine.

You’ll find these fiery chiles used in chutneys, salsas, sauces, and stir-fries. The japones chiles high heat, little flavor and slim form make them ideal for liquid infusions, like hot pepper oils and vodkas. They're frequently steeped in vegetable oils to release and enhance their flavor. Japones are used by innovative bakers and added to breads. In this country these are the most used chiles in Hunan and Sichuan style dishes.

We especially like these in Hot Peanut Sauces, Thai Basil Curry dishes, Vegetable Jalfrezi and in Kung Pao Chicken.

Japones chiles may be used whole or ground or roasted whole, or broken, in a dry hot pan. We’ve also finely minced them and added to everything from barbecue sauces to relishes.

Heat Level

Considered a hot chile, the japones chile comes in at between 15,000 and 30,000 SHU (Scoville Heat Units).

Flavor Profile

The japones chile has a very clean and biting taste and the dried version has a more distinctive taste than the fresh as the drying process tends to intensify the flavor.

Substitutions

If you have an Asian inspired dish that calls for japones chile but want a bit more heat then use tien tsin (50,000-70,000 SHU) or Thai chiles (70,000-130,000 SHU).

** This product is certified kosher.