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Tien Tsin Chiles

Small, bright, shiny, and red, Tien Tsin chiles also called tianjin are named after China's fourth largest city and are popular in both Sichuan and Thai cooking.

The Spice House
The Spice House


Tien Tsin chile peppers are named after the province of China in which they are harvested. Don't let the cute appearance of these bright red shiny peppers fool you they are extremely hot. Their heat ranges from 50,000 – 75,000 Scoville heat units. Tien Tsin chile peppers fall under the category of "exotics," or chile peppers once more commonly grown in Asia but now popularly also grown in the United States. They adapt themselves beautifully to the Hunan and Szechuan styles of cooking. Many Americans will know this pepper as the key heat source for Kun Pao Chicken. If you are trying to decide on the amount you need, they are very light and come dozens per ounce. These are popular peppers for infusing vodka as well as chili oils and pastes. Ingredients: Chiles.



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Rated 5 out of 5
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Delicious heat, all-purpose chile

These Tien Tsin peppers are great for East Asian flavored dishes - I use them in stir fries whole or in soups/stews ground to add heat and flavor. They are really nicely balanced and enhance a dish without being overpoweringly spicy for the delicate-tongued among us. These are super fresh and smell amazing - definitely the great quality of Spice House in packaging and sourcing. I've gifted these to a friend who is learning Chinese cooking, and both she and her (low-spice) husband love them.

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