Erjingtiao Chilli
A slender, aromatic Sichuan chilli at roughly 15,000–30,000 SHU — the flavour backbone of hotpot, chilli oil and doubanjiang. Bought for fragrance more than raw heat.
Indicative price: USD 1,500–1,800 per metric ton, FOB Qingdao — MOQ, packing and specification confirmed on quotation.
What is Erjingtiao chilli?
Erjingtiao is a slender, wrinkled Sichuan chilli whose name translates loosely as "two-thorn strip", after the pods' characteristic taper. It sits at roughly 15,000–30,000 SHU — the top of the medium band into high-medium — and is grown across the Sichuan basin. Unlike the colour varieties (Jinta) or the heat varieties (Sanying, Jixin), Erjingtiao is chosen for aroma.
| Property | Detail |
|---|---|
| Heat (SHU) | 15,000 – 30,000 (upper medium) |
| Region | Sichuan (Chengdu plain) |
| Fruit type | Slender, wrinkled, thin-fleshed pod |
| Best for | Hotpot, doubanjiang, chilli oil, paste |
SHU is a representative range (MEDIUM confidence) and varies by Sichuan growing region — some sources place Erjingtiao at 15,000–30,000. Confirm your target window with us.
What is Erjingtiao used for?
- Hotpot and mala soup base
- Doubanjiang (fermented broad bean paste)
- Chilli oil and infused oil
- Fermented chilli paste and seasoning
Why aroma fades in fine powder
Erjingtiao's fragrance comes from a thin flesh and a high surface-to-volume ratio — the same geometry that makes it aromatic also makes it fragile. Grinding to fine powder exposes more aromatic surface to air, so the volatile fragrance fades faster than in a thick-fleshed variety. This is why Erjingtiao is traditionally used whole or coarse-crushed: a 20–40 mesh crush holds its aroma far longer than an 80-mesh powder. If your application demands fine powder, accept a trade-off in aroma and consider blending a thick-fleshed variety to carry the heat while Erjingtiao carries the flavour.
Erjingtiao vs Jinta vs Xian
| Variety | SHU | Bought for | Best form |
|---|---|---|---|
| Erjingtiao | 15,000 – 30,000 | Aroma, fragrance | Whole, coarse crush, paste |
| Jinta | 10,000 – 20,000 | Colour, glossy appearance | Visible flakes |
| Xian | 10,000 – 20,000 | Versatile dark red | Powder, sauce |
The decision rule: judge what the finished product is scored on. If it is scored on fragrance — a hotpot base or doubanjiang — Erjingtiao wins. If it is scored on how the flake looks, Jinta wins. If you need an all-round red powder, Xian is the versatile middle.
What most guides skip about Erjingtiao
Most guides say Erjingtiao is "fragrant" and move on. What they skip is the processing implication: because the aroma is volatile and the flesh is thin, grind level is a flavour decision, not just a texture decision. The same Erjingtiao at 20–40 mesh and at 80 mesh will deliver visibly different aroma in the finished product. Specify mesh as a flavour spec, and ask for whole pods if the aroma must survive long supply chains.
How to specify Erjingtiao
Name the variety, the form (whole, coarse crush or paste-grade), target SHU window, and mesh. For aroma-sensitive applications, favour whole or 20–40 mesh crush and confirm moisture under 13%. If the product is a fine powder, tell us — we will advise on blending to hold both heat and fragrance.
Buyer Specification
The matrix below is confirmed together before quotation — our typical range against your target. Where a value reads Confirm specification, we set it to your requirement and document it in the quotation.
| Specification | Typical / available |
|---|---|
| Product form | Confirm specification |
| Variety | Erjingtiao |
| Heat level (SHU) | 15,000–30,000 (upper medium) |
| ASTA colour value | Confirm specification |
| Mesh size | 20–40 mesh (coarse crush) |
| Moisture | <13% |
| Processing | Confirm specification |
| Certifications | ISO 9001 & HACCP standard — BRC, Halal, Kosher on request |
Values are representative ranges. Packaging (bulk, retail or OEM), MOQ and the document set (COA, batch traceability, phytosanitary) are confirmed on inquiry — always confirm your exact target specification before a final order.
In the same 15,000–30,000 SHU band
Other varieties in this band: Xian, Jinta. See the 15,000–30,000 SHU band.
Frequently Asked Questions
What is Erjingtiao chilli?
Erjingtiao (二荆条) is a slender, aromatic Sichuan chilli at roughly 15,000–30,000 SHU — the flavour backbone of hotpot, chilli oil and doubanjiang. It is bought for aroma more than raw heat.
How hot is Erjingtiao?
Erjingtiao sits at the top of the medium band into high-medium — roughly 15,000–30,000 SHU, about 15–30x hotter than sweet paprika and below the high-heat Sanying and Zidantou band.
What is Erjingtiao used for?
Erjingtiao is the classic for Sichuan applications: hotpot base, doubanjiang, chilli oil and fermented chilli paste. Its aroma — not heat — is the point, so it is often used whole or coarse-crushed.
Why does Erjingtiao aroma fade in fine powder?
Its aroma comes from thin flesh and a high surface-to-volume ratio. Fine grinding exposes more aromatic surface to air, so fragrance fades faster — whole or coarse-crushed Erjingtiao holds aroma better than 80-mesh powder.
Erjingtiao vs Jinta vs Xian — which do I choose?
Jinta for colour-and-appearance flakes, Erjingtiao for aroma (paste and hotpot), Xian for a versatile red powder. If aroma is the point, choose Erjingtiao; if looks, Jinta.