Jinta Chilli
A medium-heat chilli at 10,000–20,000 SHU from Gansu and Xinjiang, with long deep-jujube-red pods and a thick glossy skin — the standard for visible flakes and bright colour.
What is Jinta chilli?
Jinta is a medium-heat chilli chosen more for its appearance than its heat. The pods run 11–14 cm long, about 2–2.4 cm across and roughly 17 g each, with a deep jujube-red colour and a thick, smooth, glossy skin. That combination makes it a preferred variety for flakes where the chilli must read clearly in the finished product. See the medium heat page for the band.
| Property | Detail |
|---|---|
| Heat (SHU) | 10,000 – 20,000 |
| Region | Gansu, Xinjiang |
| Fruit type | Long pod (11–14 cm), thick glossy skin |
| Best for | Visible flakes, colour, seasoning |
What is Jinta pepper used for?
- Visible chilli flakes
- Pizza topping and seasoning blends
- Chilli paste
- Whole dried chilli (medium heat)
Jinta vs Erjingtiao vs Xian
All three sit in the same 10,000–20,000 SHU medium band, but they are bought for different reasons. Jinta is the colour and appearance variety — long, deep-red, glossy pods that read clearly as visible flakes. Erjingtiao leans aroma and is the classic for chilli paste. Xian is the versatile middle — dark red and oily, used for chilli powder and sauce. If your product is judged by how the flake looks, choose Jinta; if it is judged by aroma, choose Erjingtiao.
How to specify Jinta chilli
Name the variety, then the form and mesh. For flakes, 20–40 mesh keeps the red skin visible; for powder, 60–80 mesh. Confirm moisture (under 13%) and whether you need de-seeded flake. Jinta's colour is its selling point, so state your colour expectation (ASTA) if it matters.
Heat values are representative per variety. Confirm your exact SHU window, form and mesh when you inquire.
Frequently Asked Questions
What is Jinta chilli?
Jinta is a medium-heat chilli from Gansu and Xinjiang at 10,000–20,000 SHU. Its pods are long (11–14 cm) with a deep jujube-red, thick glossy skin, making it a standard for visible flakes and bright colour.
How hot is Jinta pepper?
Jinta is medium heat, 10,000–20,000 SHU — mild enough for general seasoning and flakes, with the heat of Xian and Erjingtiao. It is chosen more for colour and appearance than for heat.
What is Jinta pepper used for?
Jinta is used for visible chilli flakes, pizza topping, seasoning blends and chilli paste. Its deep red colour and thick glossy skin make it a preferred flake variety.