Whole Dried Xian Chillies

he Xian Horn Chili is the variety used in most Chinese restaurants. Xian (pronounced: chi:an) is originally a Cayenne chili, but unlike its cousins from India or Thailand, this special breed is sweeter in taste and less spicy.

The pods are about 10 cm long, sometimes a little curved and have a rich red colour. This chilli is perfect for recipes of Chinese cuisine. Ideally, you put them soaked and finely chopped directly into the wok or you make a bright red chilli oil. To do this, simply place the coarsely crushed chillies in warm, not hot, oil and leave them to infuse for weeks.