Description
Tianying Red Chilli is a traditional Chinese hot chilli, widely cultivated for its rich red colour, distinctive peppery flavour and versatile cooking qualities. Particularly associated with the Henan, Hebei and Shandong growing regions of China, Tianying belongs to the wider family of Chinese Facing Heaven chillies, commonly known as Chaotian.
The variety has a long-established place in Chinese commercial chilli cultivation. Some Chinese producers trace its introduction from Japan to the 1970s, after which it became widely grown for both domestic cooking and the dried chilli trade.
These whole dried Tianying chillies have elongated, slightly curved pods with pointed tips, naturally wrinkled skins and a rich, dark red colour. Their flavour is distinctly savoury and peppery, with subtle earthy undertones and a gentle natural sweetness. The heat develops into a pleasant, warming chilli kick without overwhelming the other ingredients.
With an estimated heat of approximately 10,000–20,000 Scoville Heat Units (SHU), Tianying offers a versatile level of heat for everyday Asian cooking, sitting below many of the hotter Chinese chilli selections.
Tianying chillies are particularly suited to Chinese stir-fries, Sichuan-style dishes, hot pots, noodle soups, chilli oils and traditional sauces. Whole pods can be gently fried in oil to release their aroma, added to slow-cooked dishes or rehydrated before blending into sauces and marinades.
Grown in China
Heat Level: Level 2 – approximately 10,000–20,000 SHU.
Flavour: Savoury, peppery and gently earthy with subtle sweetness and a warming chilli heat.
Origin: China – associated with Henan, Hebei and Shandong provinces.
Species: Capsicum annuum.
Pack Size: 50g – approximately 17–25 whole dried chilli pods, averaging 2–3g each. Individual pod sizes and weights vary naturally.
