Chile Threads, Capsicum annuum, are thin filaments of dried and decoratively sliced, mild chiles that measure 2,500 – 5,000 Scoville Heat Units (SHU). Chile Threads are also known as sil-gochu, Korean red pepper, Korean chile threads, shredded red pepper, or angel hair chili.

Chile Threads resemble saffron threads; they are approximately a half millimeter wide and about three inches long. They are reddish orange in color and are frequently added to kimchi or used as a garnish for curries or stir-fries. 

Businesses that frequently purchase Chile Threads are: 

• Mexican and American restaurants; 
• bar and grill style restaurants; 
• cafes; 
• independent spice shops; and 
• companies that manufacture snacks, sauces, cocktails, infusions, and meal subscriptions

Flavor Profile

Chile Threads have a grassy, slightly smoky, fresh flavor but are primarily used for their appearance.

Heat Level

Chile Threads are mild, measuring just 2,500-5,000 Scoville Heat Units (SHU).

How To Use

Chile Threads can be toasted, rehydrated, or used straight out of the bag. Gently toasting them in a dry skillet enhances the flavor. They help create a stunning visual presentation and can be added to an enormous number of foods. Use as a salad topper, garnish for carrot soup, or add over stir-fries. Top tacos—particularly tofu tacos—with Chile Threads, or use as a garnish on kimchi or ramen noodles. Put over savory scallion or mung bean pancakes. They can also be used to give contrast to a complex, sweet and spicy treat when making Grilled Peaches with Ancho Syrup.

Chile Threads pair well with fruit, grilled or stewed meat, curries, stir fries, side or meal-type salads, tacos, kimchi, ramen, pasta, pancakes, zucchini cakes, and soup.

Pair Chile Threads with onion, garlic, coconut milk, tofu, banana, mango, papaya, chocolate, peach, cream or butter, cabbage, eggplant, beans, or rice.