Variété de piment la plus populaire du Sichuan, l'Erjingtiao est réputé pour son piquant modéré mais son arôme intense. C'est l'ingrédient clé de notre Sichuan Chili Crisp. Ses usages sont variés et inventifs : frit à sec dans l'huile pour une saveur de piment brûlé ; moulu et combiné avec des aromates pour créer la base des huiles de piment les plus parfumées ; et mélangé à diverses autres épices pour réaliser des dizaines de profils de saveurs du Sichuan.
Customer Reviews (4.4 / 5 · 8 reviews)
Adam★★★★★
I love how fragrant these are even before cooking—the scent fills the kitchen instantly. Used them in a batch of chili oil and the flavor was rich without being too fiery.
Nicholas★★★★★
The fragrance when I ground these for my mapo tofu was incredible — so floral and toasty, far more nuanced than generic red pepper flakes. They bring that authentic Sichuan aroma without overwhelming heat, exactly what I needed for chili oil.
Victoria★★★★★
Finally got my hands on these chilis after reading about their use in Sichuan chili crisp, and the fragrance really is as intense as people say. The mild spice level is perfect for adding depth without overwhelming a dish. I've been tossing them into stir-fries and stews all week.
Joshua★★★★★
I was skeptical about the hype, but the fragrance of these chilis when you toast them is on another level—it fills the whole kitchen. They add a gentle warmth without overwhelming heat, perfect for making my own chili oil.
Lily H.★★★★★
I've been using these as the base for my own chili crisp and the fragrance is incredible—much more layered than standard dried chilis. The heat level is exactly what I wanted, gentle enough to not overpower but present enough to notice.
Brian★★★★☆
The fragrance really is intense—just opening the bag fills the kitchen. I used them in a batch of chili oil and the aroma was spot on, though the heat is mild as described.
Thomas H.★★★☆☆
These have a nice fragrance, but I was expecting a bit more heat given they're from Sichuan. The flavor is decent for adding aroma to oil, though you'll need a lot to get any real spice.
Henry★★★☆☆
These chilis have that distinct floral fragrance Sichuan cooking is known for, which is nice. I was hoping for a bit more heat given they're a pantry staple, but the flavor is still decent for sauces.
