Tien Tsin

Tien Tsin peppers, named for the northeastern Chinese city of Tianjin (historically romanized as Tientsin), are slender, upward-pointing red chilies 3–5 cm long that are a staple of Hunan and Sichuan cooking. They are almost always used dried and whole, added to hot oil at the start of cooking to infuse dishes like Kung Pao chicken with a peppery, slightly musty heat, then typically removed before serving. Their flavor is straightforward and vegetal — similar to a small cayenne — with the heat being the primary contribution.

Days to maturity

70–80 days

Plant height

60–90 cm (24–36 in)

Best use

Stir-fries, infused oils, Chinese cooking

Species

Capsicum annuum

Origin

Tianjin, northeastern China