Rechi Chilli

Dark red-grey chili with moderate heat, an earthy aroma, and a deep-rooted character. Rechi is one of China's lesser-known chilies, particularly beloved in Sichuan cuisine due to its unique combination of heat and rich aroma.

The chili we use

Dried Rechi fruit in dried form. It is usually used whole or dried to release its aroma into food. It retains the volatile aromatic compounds of the fruit.

Botanical identity

Rechi (Capsicum annuum or Capsicum frutescens, depending on the region) is a dried chili particularly used in China's Sichuan province. Family Solanaceae.

Aroma, color, and taste

Earthy, slightly smoky aroma with a deep-rooted character. Dark red-grey color with visible wrinkles from drying. Heat medium to high — more intense than paprika but less than super hot chilies.

How it is used

A staple ingredient in Sichuan cuisine in China in noodle dishes, lamb, and black bean sauces. It is also used in taco sauces, meat marinades, and chili soups. It is usually dried in oil at the beginning of frying to release its aroma.

Combinations

It pairs excellently with garlic, ginger, star anise, and sesame in Sichuan cuisine. With garlic and olive oil in noodle and lamb dishes for the famous Chinese effect.

Physical appearance

Whole dried fruit with a dark red-grey color and characteristic wrinkles from drying. Medium-sized, narrow fruit.

Storage

In a sealed container, away from light, moisture, and heat. Retains its aroma and heat for several months.

Precautions

It belongs to the Solanaceae family. Not recommended for children, pregnant women, or individuals with gastrointestinal diseases. Always use in moderation.

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