De-Stemmed Japones Chiles
Japones chiles are favored for their uncomplicated flavor profile. Rather than complexity, they add a heat which combines well with a wide variety of flavors.
Suggested uses
Basic prep
For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse and soak in hot water for 10 minutes to rehydrate or add to recipe that will cook for at least 10 minutes.
Storage & handling
Store in a cool, dry place.
Ingredients
Dried japones chiles.
Despite originating in Mexico, Japones Chiles are extremely popular in Chinese and Japanese cuisine. In fact, "japones" is the Spanish word for "Japanese." Japones chiles are favored for their simplistic flavor profile. Rather than complexity, they add a heat which combines well with a wide variety of flavors. Japones chiles are an important flavoring in Szechuan and Hunan cuisines.
A member of the capsicum family, Japones chiles probably originated in South America or Mexico and were introduced to Asian cultures through Spanish and Portuguese traders in the 15th century. They are closely related to piri piri, malagueta, Thai, and tabasco peppers. Hot peppers have been used as a food flavoring and medicinally for thousands of years.
Classic recipe
Spicy Cashew Chicken
Our Japones Chiles are perfect for adding clean, sharp heat to this simple stir-fry. Leaving the chiles whole allows their heat to infuse throughout the dish, while also making them easy to eat around.
