Erjingtao Chili (Er Jing Tiao)
辛くないのに真っ赤！？四川の「香り」と「色」の絶対的支配者
Description
A long, slender Sichuan specialty chili responsible for the lifeblood of Sichuan cuisine: 'Color (bright red oil)' and 'Aroma'. The heat is about 1/3 of Facing Heaven, very mild, but the pigment is extremely dense. Frying it releases a magnificent, appetite-crazing aroma. The main ingredient in 'Pixian Doubanjiang' and absolutely essential for coloring homemade chili oil.
Classification: Hardcore, Spice, Chili, Erjingtao, Aroma, Sichuan Cuisine, Doubanjiang, Chili Oil
Shops selling Erjingtao Chili (Er Jing Tiao)
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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 (or raw) fruit of the Capsicum genus(Erjingtao)
Instructions
- [Typical Uses]
- [Making Hong You (Chili Oil)]: Pouring hot oil over powdered Erjingtao creates a premium, bright red, highly aromatic chili oil without overwhelming heat.
- Add to stir-fries like Twice-Cooked Pork not for heat, but for 'red color and aroma'.
- Raw material for Pixian Doubanjiang.
Learn more Substitutes, pairings, tips
Key spices
Weak heat; sweet、mellow aroma like paprika or fruit、with deep umami
Substitutes at Japanese supermarkets
Using Korean chili powder (sweet, coarse) for aroma/color is the closest substitute
Pairing
Homemade Chili Oil / Twice-Cooked Pork / Mapo Tofu (for coloring)
Trivia
Sichuan pros blend 'Facing Heaven for heat' and 'Erjingtao for aroma' to create perfect chili oil. The proof behind the phrase 'Sichuan food isn't just spicy' is the existence of this mellow chili.
Eating tips & etiquette
Shaped long, slender, and slightly curved like JP Shishito. When making authentic Mapo Tofu, the oil turning a 'vivid transparent ruby' instead of a 'muddy dark red' is strictly because of this Erjingtao.
Allergen
None