Chili pepper
糍粑辣椒· ci ba la jiao
spice
Taste & Role
Delivers heat; dried chilies also perfume the cooking oil.
What it is
Chinese cooking splits chilies into fresh (sharp, bright heat) and dried (deeper, smokier, often bloomed in oil to make chili crisp). For whole dried chilies, snip in half and shake out seeds if you want aroma without maximum fire. Sichuan dishes often pair them with Sichuan peppercorn for the signature málà numbing-heat combo.
Nutrition
per 100 g- Calories
- 21 kcal
- Protein
- 0.72 g
- Total fat
- 0.27 g
- Carbs
- 4.6 g
- Fiber
- 1.7 g
- Sodium
- 397 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
Loading recipes…