Soeos Whole Dried Chilies 4 oz, Mild Spicy Chili Peppers, Red Chili Pepper, Natural, Premium and Dry Sichuan Chile Peppers, Sichuan Pepper, Dried Peppers – Great for Mexican Recipes

the packaging was compact and well-sealed, ensuring the chilies remained fresh upon arrival. Upon opening the pack, I was greeted with a pleasant, authentic aroma that hinted at the quality of the product. The chilies themselves were whole, which I prefer as it gives me the flexibility to use them in various forms – either whole, chopped, or ground.One of my favorite ways to use these chilies has been in hotpot. They add a perfect medium-level spiciness that complements the broth without overpowering the other ingredients. The chilies infuse the broth with a deep, rich color and a flavor that is both spicy and slightly smoky. It's been a game-changer for my hotpot nights, offering that authentic Szechuan punch that I was looking for.The versatility of these chilies is impressive. Apart from hotpot, I've used them in several Mexican recipes and even some of my own creations. They work wonderfully in salsas, chili, and even as a spicy garnish on top of dishes. Their heat level is just right – noticeable but not so intense that it masks the other flavors in the dish.

These make the BEST fermented veggies! I just bought another 2 bags of these! Perfect level of spice since they sit in the jars and the spice level rises as time goes on. These are considered medium heat and they are. You can also reconstitute them for other cooking dishes or to grind them and make a paste for sauces and condiments.

NIce and hot for asian cooking.

The chilies are whole and not broken, which is good quality. They will add good taste for your dishes, but the flavor is not that strong.

These are exactly what I needed. They came quick and the fresh resealable pouch is a nice feature.

These are a welcome topping for most of my dinners. I keep a pair of scissors close by and cut in teeny tiny pieces. ✂️.

I am a southern Chinese who was exposed to very little use of the dried chilly in cooking. To you all who are new at this, please do not treat it as a vegetable and fill your dish with it. It is so Spicy HOT it would blister your mouth! There have been a lot more northern Chinese restaurants in my neighborhood and I am appalled at the amount of dried chilly they add to some of their dishes. Stry fried, it tastes like spicy hot dried paper that is difficult to chew down. I can not understand how other people can swallow it. Use it only in recipes calling for it but leave it on the plate as the equivalent of a star anise seed or a stick of cinnamon. I would said don't bother to eat it. Good luck.

Needed these for some Chinese food recipes I’ve been trying to learn online. For whatever reason, most Kung Pao chicken and shrimp recipes call for these dried chilies instead of fresh ones. I’ve been staying with a friend in the suburbs where I can easily find fresh chili but couldn’t for the life of me find dried ones. Price online is probably a bit more expensive, but considering I received this so quickly (I have prime and got this the next day) and the amount of time it saved me from looking through grocery store aisles, it’s well worth it.The bag I got has an expiration date of May 15, 2022. I usually used 3-4 dried chilies in each dish I’ve been making, so this bag should last me a long time. They rehydrate after being in the dish and hold their shape, I guess that’s why the recipes called for dried chilies. The fresh ones get a bit mushy and has a more peppery taste whereas this adds a cleaner heat to the dish.