Er Jing Tiao – Sichuan Cayenne Chilli Seeds (10 seeds)

Er Jing Tiao – Sichuan Cayenne

Heat: Hot (30,000–50,000 SHU)

100 Days. A  C. annuum from Sichuan, China, producing long, slender red pods that are a cornerstone of Chinese cuisine. Er Jing Tiao — meaning "two vitex twigs" in reference to the pod's elegant shape — is the traditional variety used for Sichuan chilli flakes, chilli oil, doubanjiang paste, and the seasoning of stir-fries, hotpots, and soups. The pods dry exceptionally well, developing a deep, smoky, and aromatic complexity that sets them apart from standard cayenne types.

Vigorous, productive plants yield heavily in warm, sunny conditions with fertile, well-drained soil. An authentic variety for gardeners who want genuine Sichuan flavour in the kitchen.

Harvest: Allow pods to ripen fully to deep red before picking for drying or fresh use.
Flavour: Smoky, aromatic, and moderately hot with rich depth.

10 seeds