Chilli Segments (50,000+ SHU)
Extra-hot dried chilli pieces — over 50,000 SHU — cut from Jixin, Xiaomi and Chilli King, for Sichuan-style dishes, chilli oil and hot-pot bases where visible heat is the point.
What are chilli segments?
Chilli segments are dried chillies cut into pieces — larger than flakes — for applications that need a visible, high-heat chilli rather than a fine powder. They sit at the top of the heat scale (over 50,000 SHU), which makes them the form for extreme heat and Sichuan-style cooking.
| Variety | Heat (SHU) | Region | Best for |
|---|---|---|---|
| Jixin | 50,000 – 70,000 | Guizhou, Hunan | Extreme heat, chilli oil |
| Xiaomi | 50,000 – 70,000 | Yunnan, Guizhou | High-heat pieces |
| Chilli King | >50,000 | — | Extreme-heat seasoning |
What are chilli segments used for?
- Sichuan-style and hot-pot dishes
- Chilli oil and infused oil
- Extreme-heat seasoning blends
- Snack and instant-noodle heat packs
How to specify chilli segments
Start from your target SHU window, then name the variety. Jixin and Xiaomi are the standard extra-hot pair at 50,000–70,000 SHU. Confirm the cut size, moisture (under 13%) and whether you need de-seeded pieces. Heat is non-linear, so a precise window is what keeps an extreme-heat product consistent batch to batch.
Heat values are representative per variety. Confirm your exact SHU window, cut size and moisture when you inquire.
Frequently Asked Questions
What are chilli segments?
Chilli segments are dried chillies cut into pieces — larger than flakes — for extra-hot applications. They typically exceed 50,000 SHU from varieties like Jixin, Xiaomi and Chilli King, and are used in Sichuan-style dishes and chilli oil where visible heat matters.
How hot are chilli segments?
Chilli segments are the hottest form — over 50,000 SHU. Jixin (50,000–70,000 SHU), Xiaomi and Chilli King all exceed 50,000 SHU, delivering the extreme heat needed for Sichuan cuisine and chilli oil.
What are chilli segments used for?
Chilli segments are used for extreme-heat products: Sichuan-style dishes, chilli oil, hot-pot bases and seasoning where a visible, high-heat piece is wanted rather than a fine powder.