Er Jing Tao
Er Jing Tao
- In Depth
Name: Er Jing Tao
Origin: Sichuan, China
Partner: Pu Yuan Qiong
Harvest: Jun - Oct
Character:Sweet, fruity, deep flavor with mild and lingering heat.
Pair with: Chili oil, pickles, water spinach, chicken, tofu, beef broths, lasagna, omelette, green beans, noodles, fish, rice.
Er Jing Tao is a favourited chili in the region of Sichuan and is widely used both dry and fresh. It has a beautiful light heat with high fruitiness. This Er Jing Tao is sourced from the most southern part of Sichuan where the climate becomes almost subtropical. Er Jing Tao one of main ingredients in both chili oils and Doubanjiang – fermented broad bean chili paste that is just a great punch of umami love.
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Er Jing Tao really blossoms when toasted. The deep, round flavor and mild spiciness comes out as you stir fry or add sizzling oil to it. Therefore it is the main ingredient in many chili oils in Sichuan. Also a main part of Sichuan famous chili bean paste – Doubanjiang were broad beans, er jing tao chili, flour and salt is layered and stored in large ceramic pots from 1-5 years creating a unique spicy, salty and umami product.
Use it when making chili oil, spice mixes and stir fries. It is mild so one can use it in abundance to make very beautiful and aromatic dishes like Lajizi chicken.
Is perfect crushed as mlid chili flakes.
Er Jing Tao is a 10-14 cm thin, long chili with a tipped curve creating a J shape. It is the most used chili in Sichuan due to its versatile and character.
All chili is native to Central and South America as is believed to have arrived to the southern parts of China in the 16th century through Portuguese merchants. The seasonal hot, cold, wet and dry weather of Sichuan, Yunnan and Guizhou was perfect climate for this plant and since then many uniquely, distinct local varieties have been cultivated, in turn spreading new cultivars across the globe as Chinese immigrants brought seeds with them as they relocated to other parts of the world.