Whole Dried Xian Chillies
he Xian Horn Chili is the variety used in most Chinese restaurants. Xian (pronounced: chi:an) is originally a Cayenne chili, but unlike its cousins from India or Thailand, this special breed is sweeter in taste and less spicy.
The pods are about 10 cm long, sometimes a little curved and have a rich red colour. This chilli is perfect for recipes of Chinese cuisine. Ideally, you put them soaked and finely chopped directly into the wok or you make a bright red chilli oil. To do this, simply place the coarsely crushed chillies in warm, not hot, oil and leave them to infuse for weeks.
Shelf Life / StorageStore ina dark, cool, dry and airtight place.
How to use
Rinse the dried Xian chillies first with warm water, soak in hot water for 10 min. to rehydrate or add directly to the recipe that will cook at least 10 minutes.
|Holzweg 16 |
67098 Bad Dürkheim