[CH] Re: Chinese Chiles

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Jim Campbell: "Re: [CH] Hot Stuff Trivia"
• Previous message: Calvin Donaghey: "Re: [CH] Chinese Chiles"

>I asked this the other day and got no response from any C-h out there so
>I'll ask again...(am I impatient? No!!):
>
>I have some dried chinese chiles in a jar in my pantry. They have been
>there quite a while. I just ground up more than 1/2 of it and they still
>have quite a heat to them. They have been in that pantry quite a long
>time (can't even remember how long!). What I need to know is...what kind
>of chile are they? They are red, about 1-1/2 inches long or a little
>longer and not as skinny as thai bird chiles. They aren't as long as
>cayenne either. 

Sounds like Tien Tsin, according to Penzeys Spices' catalog.  They have Tien 
Tsin peppers, described as "Traditional for Asian cooking.  Very hot, bright 
red, 1-2" Chinese pods."  They rate them at 60,000 scoville units.  Catalog 
has pictures of them and other peppers they sell.

They have the catalog on their web site for download as pdf file (or they did 
the last time I looked): www.penzeys.com

Rick

• Next message: Jim Campbell: "Re: [CH] Hot Stuff Trivia"
• Previous message: Calvin Donaghey: "Re: [CH] Chinese Chiles"