Three-Flavor Chili

Three-Flavor Chili

　　This type of chili has been cultivated for over 3,000 years and is exported to countries such as Singapore, Sri Lanka, and Indonesia. Especially after Sri Lanka began importing Tao Ling Three-Flavor Chili, it is mostly packaged in cellophane, and locals regard it as a premium condiment.

　　The Three-Flavor Chili is not only a condiment but also a medicine that can treat colds and rheumatoid arthritis. A common usage is to boil the chili with ginger and drink the water to induce sweating and release the exterior. It can also treat mild snakebites — the method is to crush the chili and apply it directly to the wound.

　　This chili starts branching and flowering at a height of just over two inches above the ground, bearing fruit soon after. A healthy plant can yield at least 200 to 300 fruits. It is particularly drought-resistant, generally able to withstand drought for up to 70 days — the leaves may wither but the stem remains alive. Once it rains, it can turn green again, flower, and bear fruit. Its yield is high; with proper management, each mu (about 0.067 hectares) can produce 500 to 800 jin (approximately 250–400 kg) of dried chilies. However, it can only be grown on about 3,000 mu of land across 10 villages in Tao Ling Township to possess the “three flavors.” If transplanted elsewhere, the chili loses its sweet taste and the characteristic bright red, transparent appearance.

　　The cultivation and processing methods of Three-Flavor Chili differ from those of ordinary chilies. First, 5 to 10 snail shells are placed under each chili plant to help retain moisture; second, the fruits are smoked over fire — the better the smoking process, the brighter red and more transparent the chilies become.