Hi ,

Most people assume spicy just means hot. Chefs in Sichuan see it differently.

It's about layers and balance of flavour, fragrance, depth and heat, all working together.

That's exactly why the prized Erjingtiao sits at the top of the pile when it comes to Sichuan chillies.

Its name is more literal than you'd
think. Jīngtiáo 荆条, the original
chilli cultivated in Sichuan
during the late Qing Dynasty,
takes its name from the long,
bramble-like strips of the
Chaste Tree. Èr 二 is
Mandarin for two.
Selective breeding
gave growers a second,
better version. Erjingtiao,
Jingtiao v2, was born.
At 10,000-30,000 SHU,
Erjingtiao carries a moderate heat,
enough to warm you up, not enough to
flatten your palate.

But the real story is what happens as it ages. It doesn't get hotter. It gets richer. Smokier. Fruitier. More complex. By the time it's a deep mahogany red, it's ready for action.

Most chillies chase heat.
Erjingtiao chases flavour. That's why
it's the backbone of a proper
Sichuan chilli oil.

We source ours directly from farmers in Chengdu, and we don't cut corners on it, it's the one thing you can't fake. So next time you're tucking into one of our chilli oils, you'll know exactly where that smoky depth comes from.