Natruen Dried Sichuan Red Chili Pods 4 oz, Medium Hot, Whole Chilies

The chili peppers are about the size of a pinky, I believe the fatter and larger ones have a milder spice level and taste to them but these smaller skinnier ones are so spicy and allow a smoother tangier taste. A little really goes a long way with these peppers, they’re so fresh and the quality is truly worth your money. So far I’ve just made some Sichuan Mala Chicken but I can not wait to use these for more dishes.

Needed for authentic Szechuan cooking. It's a different pepper with a different hotness, from regular peppers in America. They are hot but still tasteful. The hotness is one the tip of the tongue and lips and is flavorful then others peppers of the same hotness level. Will ise in place of cayenne pepper. Just what was needed for Asian cooking. Will buy again and recommend. They are on a cayenne level of hotness; but for authentic cooking one needs to use these peppers..

They were very good in our hotpot. Nice spice to them.

I was pleased that these arrived still a bit pliable as opposed to brittle and dessicated. this means they still have their mojo. These are a workhorse in Szechuan stir frys. They are medium-hot. (For hotter, try 'xiao mi la' peppers -- sometimes called 'thai', but they're not though they are of similar heat to bird's eye. Hotter than these, but less flavorful.) When I use these, I: * put them in the wok with oil at high heat * /quickly/ stir fry until dark, but not carbonised * I then dump chicken or whatever on top to stop them from frying further and risking their burning, and then continue the rest of the stir fry as usual. I find that doing this infuses the oil and renders the pods sufficiently tame to be also be eaten. These are rendered delicious in their own right, having their own somewhat fruity flavor augmented by the smokiness of having cooked them dark.

nice taste, not too hot

Chilis had good flavor and had almost all peppers were free of blemishes or signs of possible mildew.

I have been learning Chinese cooking and Sichuan recipes often call for dried red peppers. We saw a man chewing out a waitress once because he ate a red pepper at a restaurant. He couldn't stop crying and was really angry the pepper had been left in the food. He didn't know they were for color and are very hot, so we know enough not to eat them. We don't like a lot of spice so I leave them whole and do not break them open like the recipes say to. This bag has large whole dried peppers perfect for Sichuan cooking. It is probably more than I will ever need but I can't find them locally. Thank goodness for Amazon. I have bought lots of Chinese spices and noodles that I can't get at home.

Nice and hot