Tien Tsin Chile Peppers
Tien Tsin Chile Peppers are named for the province in China where they were first grown. At around 50,000 – 70,000 SHU (Scoville Heat Units), they have a good hot kick you expect for a hot Chinese or Thai Chile pepper. They are bright red in color and around 1″ to 2″ in length. They look very much a cayenne or japone pepper.
You find the Tien Tsin pepper used in Chinese, Thai, Cambodian, Vietnamese and other Asian cuisines. Most diners are familiar with their use in Kung Pao Chicken and Kung Pao Shrimp. They are also used extensively to make Hot Chile Oils, where only a few drops are needed to flavor stir fry oils to provide a pungent chile punch.
They are used in Szechuan and Hunan province cooking, which offer some very spicy dishes. Chefs also use these peppers in stews, stir fries and Thai curries.
If you want to rehydrate them, rinse and soak in hot water for 10 minutes or add directly to recipe that will cook at least 10 minutes.
If you are a fan of Chile Peppers, we have a good selection ranging from the mild Ancho Whole Dried and Ancho Powder, to the extreme heat of the Ghost Chile Powder and Ghost Salt. Others include New Mexico Mild Red & Hot Red Powder, New Mexico Hot Red Crushed, New Mexico Hot Green Powder, Whole New Mexico Dried Red, Urfa Biber from Turkey, Scotch Bonnet Flakes, Chipotle Whole Dried & Chipotle Powder, Birdseye Powder, Chile de Arbol, Tien Tsin, Aleppo from Syria, Jalapeno Flakes & Powder, Habanero and several other peppers, salts and blends.
Please check out our complete Chile Pepper section to see if we have your favorite Chile Pepper or maybe your New Favorite.