A CLOSER LOOK
How to recognize it
Long narrow pods taper to a point, often with a gentle curve. Many types are green before ripening red; dried peppers become wrinkled.
In the kitchen
Used in stir-fries, chili oils and sauces, and in the spiced broth for some Xinjiang jiaoma chicken preparations.
The name covers multiple cultivars, not one fixed variety. Size and heat vary, and fresh and dried forms have different textures.
Ask about this ingredient
这道菜里有线椒吗？
Does this dish contain Xianjiao long chili?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
