Botanical Name: Capsicum annuum
Tien Tsin chiles are small, fiery chili peppers native to the northern provinces of China. Named after the port city of Tianjin, these chiles are a key ingredient in traditional Chinese and Szechuan cuisine, where they are prized for their intense heat and bright, slightly fruity flavor. Tien Tsin chiles are typically 1 to 2 inches long, with a slender, wrinkled appearance, and range in color from deep red to reddish-brown when dried.
On the Scoville scale, Tien Tsin chiles register between 50,000 and 75,000 Scoville Heat Units (SHU), placing them in the mid-to-high range of heat, similar to cayenne peppers. Their heat is bold and sharp, making them ideal for adding a fiery kick to a variety of dishes. Despite their intense spiciness, these chiles also have a subtle fruity undertone, which contributes to their complexity.
Tien Tsin chiles are most commonly used in Szechuan and Hunan cuisine, where they are a central component in dishes like kung pao chicken, hot pot, and Szechuan stir-fries. They are often used whole and fried briefly in oil to infuse the dish with heat before being removed, leaving behind a spicy base for cooking. The chiles are also an essential part of the famous Szechuan pepper and chile oil, which is used to add heat and flavor to noodles, dumplings, and vegetables.
Beyond Chinese cuisine, Tien Tsin chiles are used in various other Asian dishes to add heat and depth. They can also be ground into powder and used in spice blends or as a seasoning for soups, stews, and grilled meats.