Chile threads are used as a garnish, but can definitely be eaten. Raw they have a grassy flavor, but a quick toasting gives them a smoky dimension and darkens the color. The heat is rather mild.
A few silvers as garnish offers a modern, geometric appearance making a dish more chic. Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top.
|Ingredients||Dried red pepper.|
|Recommended Applications||Mild Chile Threads, traditionally used in Kimchi, can also be utilized in salads, hors d’oeuvres, soups or anywhere a pop of color is desired. As these threads are pliable they can be toasted lightly in a dry skillet to enhance the depth of the flavor.|
|Basic Preparation||No preparation is required, ready to use as is.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Korean, Latin American, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||100–900|
|Shelf Life||2 Years|
|Country of Origin||China|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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