Diced Japones Chiles
These Diced Japones Chiles are most popular in Asian cuisine, providing a clear, intense heat without complex flavor notes.
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 cool, dry place.
Japones Chiles are popular in Chinese and Japanese cuisine despite originating in Mexico. In fact, "japones" is the Spanish word for "Japanese." The Asian cultures favor these peppers for their lack of complexity and use them for heat while combining them with other ingredients to create their own flavor profile. With a high concentration of capsaicin, these peppers are closely related to piri piri, malagueta, thai and tabasco peppers. It is one of the main spices in Szechuan and Hunan cuisines.
While they are most popular in these areas now, they have their origins in South America and Mexico and were introduced to Asian cultures through Spanish and Portuguese traders in the 15th century.
A member of the capsicum family, Japones Chiles are not only full of heat, but have long been regarded for healing abilities and health boosting properties. Ancient cultures have used the pepper to help with cardiovascular ailments, pain management and digestive issues.
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.