Red Lantern
Red Lantern
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- Cooking
- In Depth
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Name: Deng Long Jiao, Red Lantern
Origin: Guizhou, China
Partner: Pu Yuan Qiong
Harvest: Jun - Oct
Character: A round, fatty chili with medium heat and tones of rosehip.
Size: 85g
Pair with: Dry fried cabbage, soups, stews, stir fries, pork, pickles.Theses red chilis are grown in the subtropical weather of Guizhou in southern China where climate is absolutely perfect for growing chili. They are locally also called Red Lantern and is added to dishes for fragrance, heat and for their beauty.
VAT included in the price.
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Use whole in stir-fries and soups. Could also be added to spice mixes and chili oil.
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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.
