197:. It has a spicy and salty flavor which is used in combination with noodles or rice. It has a long history in Chinese cuisine and has gained popularity over time. It's easy to find in traditional authentic Sichuan cuisine, whether in a restaurant or home kitchens. Er jing tiao's taste is different from common types of chili; its taste and smell are slightly spicier. Its colors change from green to red as time passes. They are also eaten as a fresh vegetable seasoned with salt and soy sauce as well as preserved as a salted and (lacto-)fermented chili condiment known as
218:. Another example, chilli powder, is a common processed seasoning product made from chopped dried chilies such as er jing tiao by stir frying it with a small amount of vegetable oil and leaving it aside to cool. After cooling, put in a container and ground into powder when the chillis are crispy. Fine chili powders are generally used for relatively simple dishes; a small amount could gave the dish a strong flavor, it could enhance color, or be made into dried chili dipping sauce.
141:
133:
880:
36:
231:, which is considered a better planting environment since it is less polluted. For the breeding site conditions: the altitude is 445 meters to 550 meters; the terrain is high dry; the irrigation and drainage is convenient; the soil layer is deep and loose, and the slightly acidic yellow loam soil has a pH value of 6.1 to 6.8; the organic matter content is ≥1.5% or more.
890:
269:
Check the plant's growing status regularly, and remove and burn any diseased plants immediately. Disease can occur any time during the reproductive cycle, but is most commonly found in the early stage. The bottom of the stem would appear to be dark green or brown in diseased plants. When the humidity
226:
The seed germination temperature is 23–30 °C; if below 15 °C can not germinate. Pepper seeds require higher temperatures, and they grow more slowly when the temperature is relatively low. At the beginning of the flowering season, the temperature is 20–25 °C during the daytime and 15–20 °C during the
256:
Field management: Before reaching the final stable planting, it should be watered based on a regular timetable, at the early stage around 0.1% boron fertilizer should be applied. After it grows bigger, apply extra 0.2% of potassium dihydrogen phosphate plus 0,1%~0.2% of urea in the middle and late
191:. The chili is typically shaped like the letter J and is between 5 and 6 inches long. This chili is known for its deep color and robust fragrance, and is often used in chili oil for that reason. It is also a major ingredient for many famous chili sauce products, such as the thick broad-bean sauce
213:
There are multiple methods to cook the chilis depending on one's personal eating habits. At most times, Er jing tiao was considered to be a useful and tasty food ingredient to be processed and made into a dish or spicy oil. It is also ground into a dry chili sauce that is commonly found at for
227:
night. Chilis should not be cultivated with vegetables such as eggplant and potatoes, etc., because their needs for water, fertilizer and light are different. Not all er jing tiao are bred inside
Sichuan province: some are grown in neighboring
288:
270:
is high, it would have white mildew layer on the surface, which is the pathogen cyst and sac. After drying, it forms dark brown streaks, and the branches above will wither rapidly.
240:
Seed selection: Select the seed of the second
Jingjiao pepper that is purified and rejuvenated, and the seed quality should meet the relevant requirements of the state.
323:
370:
926:
214:
purchase in stores. Moreover, Er jing tiao is also made into spicy broad bean paste which is a major ingredient in cooking
Sichuan dishes such as
655:
636:
119:
705:
765:
363:
162:
57:
253:
Ramet: When the seedlings grow bigger and have 3~4 leaves, the seedlings would be planted into different holes every 10 cm.
100:
919:
154:
53:
72:
883:
725:
356:
331:
79:
1124:
379:
1145:
912:
760:
845:
86:
469:
449:
46:
1150:
579:
68:
250:
Planting inside greenhouse in late or mid-October, averagely 7 grams~8 grams of seeds per square meters.
305:
260:
Harvesting time: From July 5th to August 15th, when the color turns a deep red, it could be collected.
946:
514:
489:
971:
991:
781:
534:
524:
429:
140:
865:
856:
695:
1109:
1061:
996:
840:
835:
821:
750:
666:
464:
419:
198:
1114:
1006:
805:
586:
569:
549:
484:
228:
1119:
1071:
1051:
961:
935:
735:
690:
601:
409:
390:
93:
1046:
810:
730:
616:
559:
554:
499:
444:
439:
434:
132:
17:
1139:
1096:
830:
800:
755:
650:
574:
544:
539:
509:
504:
414:
404:
976:
893:
700:
685:
596:
564:
529:
324:"国家质量监督检验检疫总局《关于批准对永年大蒜、盘锦河豚、莱阳梨、双流二荆条辣椒、渠县黄花实施地理标志产品保护的公告》（总局公告2009年第108号）-国家质检总局"
180:
680:
1086:
1011:
966:
745:
626:
519:
494:
424:
193:
35:
1076:
1031:
1021:
244:
215:
1056:
790:
459:
1016:
770:
720:
715:
621:
606:
474:
205:'chopped chili'). Harvesting time is usually from early May to October.
1091:
1081:
1041:
1036:
1001:
981:
951:
795:
740:
710:
611:
591:
454:
184:
1066:
1026:
956:
675:
348:
170:
986:
904:
188:
139:
131:
310:
The Mala Market
Inspiration & Ingredients for Sichuan Cooking
908:
352:
29:
854:
819:
779:
664:
635:
389:
60:. Unsourced material may be challenged and removed.
306:"Sourcing Pixian Doubanjiang (Chili Bean Paste)"
243:Rotation: Three to four years of rotation with
920:
364:
8:
927:
913:
905:
371:
357:
349:
120:Learn how and when to remove this message
279:
7:
889:
58:adding citations to reliable sources
25:
304:Holliday, Taylor (10 June 2014).
888:
879:
878:
34:
144:Dried erjingtiao chilli peppers
45:needs additional citations for
175:
166:
158:
1:
766:Trinidad scorpion 'Butch T'
1167:
1125:History of Chinese cuisine
1105:
942:
874:
761:Trinidad Moruga scorpion
290:The hot book of chillies
183:that is most common in
18:Erjingtiao chili pepper
235:Cultivation management
145:
137:
846:Sweet piquanté pepper
751:'Red Savina' habanero
726:Hainan yellow lantern
287:Floyd, David (2012).
143:
135:
957:Chicken with chilies
947:Ants climbing a tree
470:Diavoletto d'Abruzzo
54:improve this article
992:Hot and sour noodle
163:traditional Chinese
791:African bird's eye
696:Chocolate habanero
265:Disease prevention
179:) is a variety of
155:simplified Chinese
146:
138:
1133:
1132:
1110:Hong Kong cuisine
1062:Twice-cooked pork
997:Chongqing hot pot
902:
901:
420:Beaver Dam pepper
130:
129:
122:
104:
16:(Redirected from
1158:
1115:Macanese cuisine
1007:Kung Pao chicken
929:
922:
915:
906:
892:
891:
882:
881:
550:New Mexico chile
373:
366:
359:
350:
343:
342:
340:
339:
330:. Archived from
328:www.aqsiq.gov.cn
320:
314:
313:
301:
295:
294:
284:
229:Guizhou province
177:
168:
160:
125:
118:
114:
111:
105:
103:
62:
38:
30:
21:
1166:
1165:
1161:
1160:
1159:
1157:
1156:
1155:
1146:Sichuan cuisine
1136:
1135:
1134:
1129:
1120:Chinese cuisine
1101:
1072:Wuliangye Yibin
1052:Suanla chaoshou
962:Dan dan noodles
938:
936:Sichuan cuisine
933:
903:
898:
870:
850:
815:
775:
736:Madame Jeanette
706:Dragon's Breath
691:Carolina Reaper
660:
631:
602:Peperone crusco
580:Santa Fe Grande
410:Baklouti pepper
385:
377:
347:
346:
337:
335:
334:on May 27, 2019
322:
321:
317:
303:
302:
298:
286:
285:
281:
276:
267:
237:
224:
211:
126:
115:
109:
106:
63:
61:
51:
39:
28:
23:
22:
15:
12:
11:
5:
1164:
1162:
1154:
1153:
1148:
1138:
1137:
1131:
1130:
1128:
1127:
1122:
1117:
1112:
1106:
1103:
1102:
1100:
1099:
1094:
1089:
1084:
1079:
1074:
1069:
1064:
1059:
1054:
1049:
1047:Sichuan pepper
1044:
1039:
1034:
1029:
1024:
1019:
1014:
1009:
1004:
999:
994:
989:
984:
979:
974:
969:
964:
959:
954:
949:
943:
940:
939:
934:
932:
931:
924:
917:
909:
900:
899:
897:
896:
886:
875:
872:
871:
869:
868:
862:
860:
852:
851:
849:
848:
843:
838:
836:Bishop's crown
833:
827:
825:
817:
816:
814:
813:
808:
803:
798:
793:
787:
785:
777:
776:
774:
773:
768:
763:
758:
753:
748:
743:
738:
733:
728:
723:
718:
713:
708:
703:
698:
693:
688:
683:
678:
672:
670:
662:
661:
659:
658:
656:Wild chiltepin
653:
647:
645:
633:
632:
630:
629:
624:
619:
614:
609:
604:
599:
594:
589:
584:
583:
582:
577:
572:
567:
562:
557:
547:
542:
537:
532:
527:
522:
517:
512:
507:
502:
497:
492:
487:
482:
477:
472:
467:
462:
457:
452:
447:
442:
437:
432:
427:
422:
417:
412:
407:
401:
399:
387:
386:
378:
376:
375:
368:
361:
353:
345:
344:
315:
296:
278:
277:
275:
272:
266:
263:
262:
261:
258:
254:
251:
248:
241:
236:
233:
223:
220:
210:
207:
201:(duò jiāo 剁椒,
128:
127:
110:September 2019
69:"Er jing tiao"
42:
40:
33:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
1163:
1152:
1151:Chili peppers
1149:
1147:
1144:
1143:
1141:
1126:
1123:
1121:
1118:
1116:
1113:
1111:
1108:
1107:
1104:
1098:
1097:Zhangcha duck
1095:
1093:
1090:
1088:
1085:
1083:
1080:
1078:
1075:
1073:
1070:
1068:
1065:
1063:
1060:
1058:
1055:
1053:
1050:
1048:
1045:
1043:
1040:
1038:
1035:
1033:
1030:
1028:
1025:
1023:
1020:
1018:
1015:
1013:
1010:
1008:
1005:
1003:
1000:
998:
995:
993:
990:
988:
985:
983:
980:
978:
975:
973:
970:
968:
965:
963:
960:
958:
955:
953:
950:
948:
945:
944:
941:
937:
930:
925:
923:
918:
916:
911:
910:
907:
895:
887:
885:
877:
876:
873:
867:
866:Rocoto pepper
864:
863:
861:
859:
858:
853:
847:
844:
842:
839:
837:
834:
832:
829:
828:
826:
824:
823:
818:
812:
809:
807:
804:
802:
799:
797:
794:
792:
789:
788:
786:
784:
783:
782:C. frutescens
778:
772:
769:
767:
764:
762:
759:
757:
756:Scotch bonnet
754:
752:
749:
747:
744:
742:
739:
737:
734:
732:
729:
727:
724:
722:
719:
717:
714:
712:
709:
707:
704:
702:
699:
697:
694:
692:
689:
687:
684:
682:
679:
677:
674:
673:
671:
669:
668:
663:
657:
654:
652:
649:
648:
646:
644:
643:
642:glabriusculum
639:
634:
628:
625:
623:
620:
618:
615:
613:
610:
608:
605:
603:
600:
598:
595:
593:
590:
588:
585:
581:
578:
576:
573:
571:
568:
566:
563:
561:
558:
556:
553:
552:
551:
548:
546:
543:
541:
538:
536:
533:
531:
528:
526:
523:
521:
518:
516:
515:Hungarian wax
513:
511:
508:
506:
505:Guntur Sannam
503:
501:
498:
496:
493:
491:
490:Facing heaven
488:
486:
483:
481:
478:
476:
473:
471:
468:
466:
463:
461:
458:
456:
453:
451:
448:
446:
443:
441:
438:
436:
433:
431:
428:
426:
423:
421:
418:
416:
415:Banana pepper
413:
411:
408:
406:
403:
402:
400:
398:
397:
393:
388:
384:
382:
374:
369:
367:
362:
360:
355:
354:
351:
333:
329:
325:
319:
316:
311:
307:
300:
297:
292:
291:
283:
280:
273:
271:
264:
259:
255:
252:
249:
246:
242:
239:
238:
234:
232:
230:
221:
219:
217:
208:
206:
204:
200:
196:
195:
190:
186:
182:
178:
172:
164:
156:
152:
151:
142:
134:
124:
121:
113:
102:
99:
95:
92:
88:
85:
81:
78:
74:
71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
977:Fuqi feipian
857:C. pubescens
855:
820:
780:
686:Bhut jolokia
665:
641:
637:
525:Kashmiri red
480:Er jing tiao
479:
395:
391:
380:
336:. Retrieved
332:the original
327:
318:
309:
299:
289:
282:
268:
225:
212:
202:
192:
174:
150:Er jing tiao
149:
148:
147:
136:Er jing tiao
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
27:Chili pepper
1087:Zajiangmian
1012:Leng chi tu
967:Doubanjiang
822:C. baccatum
746:Naga Morich
667:C. chinense
627:Siling haba
495:Friggitello
425:Bell pepper
247:vegetables.
222:Cultivation
209:Current use
194:doubanjiang
187:cuisine of
176:Èr jīngtiáo
1140:Categories
1077:Yanbangcai
1032:Mapo doufu
1022:Mala sauce
841:Lemon drop
450:Cheongyang
430:Bird's eye
338:2019-05-27
274:References
245:Solanaceae
80:newspapers
1057:Tuotuorou
806:Malagueta
681:Ají dulce
638:C. annuum
485:Espelette
460:Cubanelle
392:C. annuum
383:cultivars
216:mapo tofu
1017:Malatang
884:Category
771:Pepper X
731:Infinity
721:Habanero
716:Habanaga
622:Shishito
607:Pimiento
520:Jalapeño
500:Guajillo
475:Dundicut
465:De árbol
440:Cascabel
381:Capsicum
199:duo jiao
1092:Zha cai
1082:Yuxiang
1042:Shuizhu
1037:Pao cai
1002:Hot pot
982:Guaiwei
952:Bingfen
894:Commons
811:Tabasco
796:Kambuzi
741:Nagabon
711:Fatalii
617:Serrano
612:Poblano
592:Pasilla
560:Chimayó
555:Big Jim
455:Chilaca
445:Cayenne
435:Byadagi
257:stages.
185:Sichuan
94:scholar
1067:Wonton
1027:Maocai
972:Douhua
801:Labuyo
676:Adjuma
651:Piquín
587:Padrón
575:Sandia
565:Fresno
545:Mulato
540:Medusa
535:Korean
510:Harmal
405:Aleppo
396:annuum
173::
171:pinyin
165::
157::
96:
89:
82:
75:
67:
987:Guoba
701:Datil
640:var.
597:Peter
570:No. 9
530:Khola
394:var.
189:China
181:chili
101:JSTOR
87:books
203:lit.
73:news
831:Ají
167:二荊條
159:二荆条
56:by
1142::
326:.
308:.
169:;
161:;
928:e
921:t
914:v
372:e
365:t
358:v
341:.
312:.
293:.
153:(
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
