Facing Heaven Pepper (Chao Tian Jiao)
四川の「辣（辛味）」の王様！空に向かって実る激辛レッド
Description
The most famous Chinese chili, the absolute base supporting the heat of Sichuan cuisine. While normal chilies grow pointing down, these grow pointing towards the sky (heaven), hence 'Facing Heaven Pepper'. Modest aroma, but characterized by a straight, piercing 'sharp heat' (La).
Classification: Hardcore, Spice, Chili, Facing Heaven Pepper, Ultra Spicy, Sichuan Cuisine, Stir-fry, Essential
Shops selling Facing Heaven Pepper (Chao Tian Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried fruit of the Capsicum genus(Facing Heaven Pepper)
Instructions
- [Typical Uses]
- [Mapo Tofu / Shui Zhu Rou Pian]: Fry slowly in oil to transfer the intense heat into the oil (Hong You).
- Grind into powder (Lajiao Mian) as the base for making chili oil.
- Toss a few whole ones in at the start of stir-fries to elevate overall heat.
Learn more Substitutes, pairings, tips
Key spices
Weak aroma、but a sharp、strong heat piercing directly into the tongue
Substitutes at Japanese supermarkets
Can substitute with JP Takanotsume dried chilies (heat quality is similar)
Pairing
Mapo Tofu / La Zi Ji (Spicy Chicken) / Making Chili Oil
Trivia
In Chinese supermarkets, powders (or whole dried pieces) of this chili are piled high. If making homemade chili oil, you absolutely cannot achieve authentic heat without it.
Eating tips & etiquette
Has a stubby, short shape. Sichuan pros use this 'Facing Heaven' for heat, blending it with 'Erjingtao' (below) for aroma, because this alone has weak fragrance.
Allergen
None