Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Dried bird’s eye chili is made from dehydrated bird’s eye chilies, widely used in Asian cuisines, especially Sichuan and Thai dishes. These small, red or deep red chilies are intensely spicy with a slight fruity aroma, commonly added to stir-fries, sauces, or spicy seasoning powders to enhance heat and flavor.
🥘 Recipe：
繁體中文：指天椒乾的烹飪用途詳解
指天椒乾（乾燥的朝天椒）是一種辣度極高的香料，廣泛應用於亞洲料理，尤其是中國川菜、泰國菜及東南亞菜系。其細小、紅色或深紅色的果實經乾燥後，風味濃縮，帶有強烈的辛辣味和微果香，適合用於增添菜餚的辣度和層次感。以下是指天椒乾在烹飪中的主要用途：
炒菜與熱菜
指天椒乾是許多亞洲炒菜的核心調味料，能快速提升菜餚的辣味和香氣：
川菜：在四川料理中，指天椒乾常與花椒搭配，用於麻婆豆腐、辣子雞或水煮魚等菜餚，帶來麻辣風味。例如，乾煸四季豆中常加入整顆或切碎的指天椒乾，增添焦香辣味。
泰國菜：指天椒乾用於炒菜（如泰式炒飯或炒空心菜），或作為辣炒肉類（如泰式辣炒豬肉）的調味料，增添火辣口感。
其他亞洲菜：在馬來西亞或印尼菜中，指天椒乾常與蒜、蔥等一起炒製，作為叁巴醬（Sambal）的基底。
湯品與燉菜
指天椒乾為湯品和燉菜增添熱辣風味，特別在寒冷天氣中受歡迎：
泰式冬蔭功湯：指天椒乾與香茅、檸檬葉等一起煮製，帶來酸辣平衡的口感。
川式火鍋：整顆或切碎的指天椒乾常加入火鍋湯底，與其他香料（如八角、桂皮）搭配，提升辣味層次。
東南亞燉湯：如馬來西亞的叻沙（Laksa），指天椒乾為湯底提供濃烈辣味。
醬料與調味粉
指天椒乾是製作辣醬和香料粉的重要成分：
辣椒油/紅油：在川菜中，指天椒乾與熱油、芝麻、花椒等混合製成紅油，用於拌麵、涼菜或沾醬。
叁巴醬：在馬來西亞和印尼，指天椒乾與蝦醬、蒜、紅蔥頭等研磨成辛辣的叁巴醬，搭配米飯或海鮮。
辣椒粉：指天椒乾研磨成粉，作為調味料撒於烤肉、炸雞或麵食上，如泰國的辣椒粉（Nam Prik）或韓國的辣椒粉。
醃漬與發酵
指天椒乾可用於醃漬或發酵食品：
在泰國或越南料理中，指天椒乾常加入魚露或酸辣醬中，製作醃漬調料，搭配春捲或海鮮。
在中國西南地區，指天椒乾偶爾用於製作酸菜或辣椒醬，增添辣味和香氣。
燒烤與油炸料理
指天椒乾常用於燒烤或油炸食品的調味：
在東南亞，烤魚或烤雞上常撒上指天椒乾碎，增添辣味和煙燻風味。
在中國，炸雞或薯條常搭配指天椒乾製成的辣椒粉，提升酥脆口感和辣度。
使用建議與注意事項
辣度控制：指天椒乾辣度極高（約5萬-10萬史高維爾辣度單位），使用時應謹慎，根據個人耐辣程度添加少量，可整顆、切碎或磨粉使用。
烹飪方式：整顆指天椒乾適合慢煮或炒製以釋放香氣；切碎或磨粉則適合快速烹調或撒於成品上。炒製前可先用溫油煸炒，提升香氣但避免燒焦。
儲存方法：應存放於密封容器中，置於陰涼乾燥處，避免受潮以保持其辛辣風味。
搭配建議：指天椒乾與蒜、蔥、薑、花椒、魚露或椰奶等搭配，能平衡其辣味，增添複雜風味。
指天椒乾以其強烈的辣味和多用途性成為亞洲料理的靈魂香料，無論是用於炒菜、湯品還是醬料，都能為菜餚注入火熱的風味。
English: Detailed Explanation of Dried Bird’s Eye Chili in Culinary Uses
Dried bird’s eye chili, made from dehydrated bird’s eye chilies, is a fiery spice widely used in Asian cuisines, particularly Sichuan, Thai, and Southeast Asian dishes. These small, red or deep red chilies have an intense heat (approximately 50,000–100,000 Scoville Heat Units) and a slight fruity aroma, perfect for adding spice and depth to dishes. Below are the primary culinary uses of dried bird’s eye chili:
Stir-Fries and Hot Dishes
Dried bird’s eye chili is a staple in Asian stir-fries, delivering quick heat and aroma:
Sichuan Cuisine: In Sichuan dishes like mapo tofu, spicy chicken, or boiled fish, dried bird’s eye chilies are paired with Sichuan peppercorns for a numbing-spicy flavor. For example, in dry-fried green beans, whole or chopped chilies add a smoky heat.
Thai Cuisine: Used in stir-fries like Thai fried rice or stir-fried morning glory, or in spicy meat dishes (e.g., Thai basil pork), providing a fiery kick.
Other Asian Dishes: In Malaysian or Indonesian cuisine, dried chilies are stir-fried with garlic and shallots, often as a base for sambal sauce.
Soups and Stews
Dried bird’s eye chili adds bold heat to soups and stews, especially in colder weather:
Thai Tom Yum: Whole or crushed chilies are cooked with lemongrass and galangal for a spicy, tangy broth.
Sichuan Hotpot: Whole or chopped chilies are added to hotpot broths with spices like star anise and cinnamon for layered heat.
Southeast Asian Soups: In Malaysian laksa, dried chilies contribute intense spice to the coconut-based broth.
Sauces and Seasoning Powders
Dried bird’s eye chili is a key ingredient in spicy sauces and powders:
Chili Oil/Red Oil: In Sichuan cuisine, dried chilies are infused in hot oil with sesame seeds and peppercorns to make red oil for noodles, cold dishes, or dipping sauces.
Sambal Sauce: In Malaysia and Indonesia, dried chilies are blended with shrimp paste, garlic, and shallots to create spicy sambal, served with rice or seafood.
Chili Powder: Ground dried chilies are used as a seasoning for grilled meats, fried chicken, or noodles, such as Thai Nam Prik or Korean chili flakes.
Pickling and Fermentation
Dried bird’s eye chili is used in pickled or fermented foods:
In Thai or Vietnamese cuisine, dried chilies are added to fish sauce or sweet-sour dips, served with spring rolls or seafood.
In Southwest China, dried chilies are sometimes used in pickled vegetables or fermented chili sauces for added heat and aroma.
Grilling and Fried Foods
Dried bird’s eye chili enhances grilled or fried dishes:
In Southeast Asia, crushed dried chilies are sprinkled over grilled fish or chicken for a spicy, smoky flavor.
In China, fried chicken or fries are often dusted with chili powder made from dried bird’s eye chilies for extra crunch and heat.
🔅Notes:
Tips and Considerations
Control Heat: These chilies are extremely spicy; use sparingly based on tolerance. They can be used whole, chopped, or ground.
Cooking Methods: Whole chilies are ideal for slow-cooking or stir-frying to release aroma; chopped or ground chilies suit quick dishes or as a finishing sprinkle. Toast in warm oil to enhance flavor, but avoid burning.
Storage: Store in an airtight container in a cool, dry place to maintain potency.
Pairings: Combine with garlic, shallots, ginger, Sichuan pepper, fish sauce, or coconut milk to balance heat and add complexity.
Dried bird’s eye chili is a powerhouse spice in Asian cuisine, bringing fiery heat and vibrant flavor to stir-fries, soups, sauces, and more.
