The Tien Tsin pepper, also known as the Chinese red pepper or Tianjin chili, is a small, intensely hot Capsicum annuum cultivar originating from northern China. It delivers 50,000–75,000 Scoville heat units and is a staple in Sichuan and Hunan cooking.
Tien Tsin peppers are small, thin, tapered pods typically 1 to 2 inches long that grow upright on the plant, earning them the alternate name 'chao tian jiao' or 'facing heaven' chilies. When ripe they turn a vibrant, lacquered bright red and are most commonly sold and used dried. Their flavor is straightforward and peppery with musty, musky, and slightly fruity undertones, similar to a cayenne but with less complexity; the heat dominates and is concentrated in the seeds and placental membrane. They are traditionally added whole to stir-fries, soups, and braises such as Kung Pao chicken, then removed before serving, or used to infuse chili oils and sauces. Their slim shape also makes them excellent for homemade hot-pepper infusions and flakes. The plants are easy to grow, container-friendly, and highly prolific, producing abundant small upright fruits. Named after the Tianjin (Tientsin) region of China where the variety was historically cultivated, these heirloom chilies remain a core ingredient in northern Chinese and broader East Asian spicy cuisine.
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Named after the Tianjin region of northern China where it was historically grown; also called 'facing heaven' chilies because the pods grow pointing upward.
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Reach out →Neutral peppery base with musty and musky notes; heat is the dominant characteristic with subtle fruity undertones.
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