Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
18 minutes ago, Anna N said:So are the peppers that you are using fiery hot or somewhat muted?
These are the ones I and most people use. I don't know what they may be called outside China, if this cultivar even exists. They are between 6 and 8 inches in length and are what I would call mildly hot (although occasionally you get a relatively vicious one) . That's why I also include the small red chillies which are hot.
6 minutes ago, Anna N said:So are the peppers that you are using fiery hot or somewhat muted?
These are the ones I and most people use. I don't know what they may be called outside China, if this cultivar even exists. They are between 6 and 8 inches in length and are what I would call mildly hot (although occasionally you get a relatively vicious one) . That's why I also include the red chillies which are hot.
