Throughout China, Vietnam, India and parts of Mexico it isn't uncommon to see people landscape their home in Japones chile plants. It’s a hardy, easy to grow variety that offers beauty in big green leaves and chilies that range from burnt red or daffodil yellow. They also allow every home a chance to dry and stock up these chilies in bulk for oils, sauces, and spice blends.
The chile itself is vegetal in flavor and is used for its raw, uncaged heat. Added to stir-frys, infused into vodka or cooking oil, or crushed with fleur de sel into a flavored salt this chile enjoys dancing on your lips and the tip of your tongue unleashing a passion that stirs the soul. A perfect chile for date night cooking if you can get past a bit of Japones-induced sniffling.
|Ingredients||Dried Japones Chiles.|
|Recommended Applications||The Japones Chile can be chopped, pureed, roasted, browned, or ground prior to adding to your recipes. Add to traditional Szechuan, Thai, or other Asian recipes.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||10,000–23,000, 30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||India|
What Everyone is Saying