capsicum annuum - SHU: 40.000
Chi Chien chili pepper is a small yet fiery variety from the Capsicum annuum species, celebrated for its intense heat and vibrant red color. Also known as the "Facing Heaven Pepper" due to its upward-growing pods, this chili is a staple in Chinese cuisine, particularly in Sichuan and Hunan dishes, where its bold spice adds depth and complexity to traditional recipes.
Chi Chien chili pepper originates from China, where it has been cultivated for centuries. Its name, "Facing Heaven," refers to the unique way its peppers grow upward, pointing towards the sky. It is a cornerstone of Sichuan and Hunan cooking, regions known for their bold, spicy flavors. Traditionally used in dried form, this chili has played an integral role in developing iconic Chinese dishes such as mapo tofu, hot pot, and kung pao chicken.
Chi Chien chili pepper plant is compact and bushy, growing to about 45-60 cm (18-24 inches) in height. The peppers themselves are small, slender, and conical, measuring 3-6 cm (1-2.5 inches) in length. They ripen from green to a bright, glossy red and have thin walls, making them ideal for drying. With a Scoville Heat Unit (SHU) range of 40,000 to 50,000, they pack a significant amount of heat. Their flavor is bold and spicy with a slightly smoky undertone, making them a favorite for those who love a robust chili experience.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed trays or pots with well-draining seed-starting mix. Maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the last frost, spacing plants 30–45 cm (12–18 inches) apart.
Soil: Prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to improve soil fertility and promote healthy growth.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Reduce watering slightly as the fruits begin to mature to enhance their heat and flavor.
Care: Plant in full sun for optimal growth and fruit production. Chi Chien plants are compact and bushy, typically not requiring staking. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest approximately 70–80 days after transplanting. Pick peppers when they turn bright red and reach full size (about 3–5 cm or 1–2 inches long). Use scissors or shears to avoid damaging the plant. Chi Chien peppers are excellent for stir-fries, sauces, pickling, or drying for chili flakes. Regular harvesting encourages continued fruit production.
Chi Chien chili peppers are indispensable in Sichuan and Hunan cuisines, where their intense heat and flavor elevate many classic dishes. They are often dried and used whole or ground into flakes for seasoning. These chilies are commonly stir-fried with aromatics like garlic and ginger to create a flavorful base for dishes such as mapo tofu and spicy stir-fries. They are also a key ingredient in chili oils and pastes, infusing a smoky heat that enhances noodles, dumplings, and dipping sauces. Their small size makes them perfect for toasting in hot oil, releasing their full flavor and aroma. Despite their heat, Chi Chien peppers also have a subtle fruitiness that balances their spiciness, making them versatile in both savory and spicy dishes.
