Raleigh M.
(Verified buyer)
04/26/2020
Delicious, flavorful chilies
Delicious, flavorful chilies
Brandon F.
(Verified buyer)
09/20/2019
Tien Tsin
These are nice amount of spice and flavor. Awesome for any Asian dish.
Jhy W.
(Verified buyer)
03/29/2019
Great Chili peppers
Great spicy Chili.
Thomas M.
(Verified buyer)
10/31/2018
Great pepper
Great pepper
Richard
(Verified buyer)
11/17/2016
Tien Tsin Chiles
Awesome!
Anonymous
(Verified buyer)
08/07/2015
Tien Tsin Chiles
If you use very hot oil the chilli will cook and brown very quickly. 5 minutes is ridiculous amount of time. They will turn black and char! Even Kung Pao Chicken calls for a 30 second fry with hot oil for red retained chillies, 1-2 minutes is brown enough. No, the best way to make infuesed oils is low heat and a long enough time to draw out the flavour of the ingredient - chillies are no exception.
Anonymous
(Verified buyer)
04/05/2015
Tien Tsin Chiles
Seriously they're very well done. Thank you.
Anonymous
(Verified buyer)
06/23/2013
Tien Tsin Chiles
Best cooked in hot oil; otherwise make a "tea" or better yet, simmer/boil for about 10 minutes, then add broth to a soup or stew...yum! (not quite as hot as simmered in oil, but also not as sweet)
Aaron
(Verified buyer)
08/13/2012
Tien Tsin Chiles
I like frying these in a little oil before I add in any other ingredients so the heat can infuse with the oil.
Anthony C.
(Verified buyer)
04/25/2024
For my Sichuan dishes, these
For my Sichuan dishes, these are my go-to chiles. The robust heat level is perfect for mapo tofu, hot and sour soup, or Kung Pao chicken. I like to fry them whole in the oil to release the heat, remove them and then add them back at the end as a finishing garnish. For my hot Italian sausage, I will crush and add them to give more kick for the extra hot sausage. Use them anywhere you want some nice, up-front heat.