It burns, it burns, it burns - part 7 - Chinese pepper


Chinese pepper (Capsicum chinense)

It is a type of chili pepper originating from Of America. Its varieties are renowned for their exceptional hotness. Some taxonomists consider it a member of the pepper species. A name of this kind is misleading because its homeland is Central America, Yucatan Peninsula and region Caribbean.

The name "Chinese pepper" comes from the Dutch botanist Nikolaus Joseph von Jacquin (1727-1817), who mistakenly thought it came from China. In the warm climate that characterizes the area of origin of peppers, it is perennialthat will last for several years. However, in colder climates, it usually does not survive the winter. Chinese pepper has been grown in its natural homeland for hundreds of years, but it has only recently been imported into Asian areas, where it is now also grown. It is also popular by many gardenerswho grow it either for its cheerful color or in vegetable offor hot peppers. The most famous cultivars of Chinese pepper are also among the hottest, such as Carolina Reaper, Trinidad Scorpion Moruga, Naga Bhut Jolokia, 7 pot, Devils Tonque, but they can also be finer, such as Jamaican Yellow, Numex.


Chinese cuisine blends gastronomy, medicine and religion. For centuries, the Chinese saw food as a means of maintaining physical and mental health and not just a way to fill their stomachs. The decisive factor has always been and is the quality of the raw materials used, ie. that the vegetables must be fresh, brought from the market, and the most suitable is the meat from a freshly slaughtered animal. It is also important to match the tastes, aromas and consistency of the dishes served within each menu. Of China's total area, only 7 % of land is suitable for agriculture, so Chinese farmers try to harvest as many crops as possible on the same land and grow plants that provide several benefits. E.g. Soybeans are the raw material for the production of oil, sauce, paste and cheese.

Sichuan The area and neighboring Hunan, once home to a huge number of giant pandas, are characterized by steep mountains and deep riverbeds. From all over China, the largest amount of chilli is grown and consumed in this area. The summers here are humid and rainy and the winters are much milder than in Beijing, which is 1,600 km further north. Therefore, the crops thrive all year round, so the harvests of rice, wheat, corn, bamboo shoots, chilli and citrus fruits are sufficient. Chili peppers and Sichuan pepper or Fagara have a special position in the taste, because they give the dishes a characteristic sharp taste.


A typical ingredient of Sichuan cuisine is, for example, soy sauce, which is prepared from pickled soybeans and chili paste, flavored with a sharp mixture of garlic, dried chili peppers, fermented black beans and mixed spices. Another typical ingredient in Chinese cuisine is a mixture of spices Five aromas (star anise, cinnamon, fennel, sichuan pepper, cloves) which are used together with Hoisin sauce in various recipes with a sweet taste, whether it is a vegetable or meat dish. Excellent are also mixes of spices from original Sichuan and Chinese cuisine from the master in his field Jenny Song, who will bring you real China to your table (eg Jenny Songs Mala, Jenny Songs bbq rub, Jenny Songs bbq Shabu).

In the West, Sichuan cuisine is considered spicy and spicy, but it is more than hot. The goal of the best chefs is to prepare the food so that the mouth is full of many flavors. Chili peppers stimulate the taste buds and salty, sweet and sour ingredients are supposed to provide different flavors. Loading into salty or sour infusions and marinating has a permanent place in the kitchen. A bitter-tasting dressing prepared from salted green mustard, or peppers and garlic is used in most Sichuan households throughout the year. In this mountainous area, poultry has an important place on the diet and chickens are a suitable base for their white meat and delicate taste and it is used to prepare probably the most famous dish in the Czech Republic called Kung Pao (spicy, sweet and sour chicken is prepared with chili peppers, ginger and peanuts).

Typical chillies for Sichuan cuisine, but also for the whole of China, are, for example, Sichuan 7 Stars, Facing Heaven, Dragons Back, Heng Dong chilli (originally grown in the imperial court directly for the emperor) or Hainan Latern chilli. We have most of it in our store in Prague, Lucemburská 44 and, of course, in our e-shop