Pickled chili peppers

Pickled chili peppers

　　Pickled chili peppers

　　　Tumen pickled chili peppers are a type of brined product processed through wet fermentation, and are a variety of Sichuan pickles. The craft of making pickles is one of China’s long and splendid culinary heritages. According to American scholar Woodruff, the technique of making pickled chili peppers originated in the East, with fermented pickled chili peppers already present during the time of Qin Shi Huang. In fact, Zeng Zongye noted in *The History of Chinese Diet* that China had already developed mature techniques for making pickled chili peppers as early as before the Spring and Autumn and Warring States periods. Ancient Roman Emperor Caesar and Egyptian women both enjoyed eating pickles. Currently, 75% of American households eat this type of food at least once a week.

　　Pickled chili peppers are nutritious, hygienic, flavorful, convenient to consume, not limited by season, and easy to store. As a result, they are commonly homemade in many regions across China, including the northeast, Hunan, Hubei, Henan, Guangdong, Guangxi, Sichuan, Yunnan, and Guizhou. Among these, Sichuan Province is especially notable—whether in cities or rural areas, canteens, restaurants, or homes, the preparation of pickled chili peppers is extremely widespread. In the world-renowned Sichuan cuisine, pickled chili peppers are also an indispensable component. In 1983, at the first National Culinary Masters Performance and Evaluation Conference, Chongqing’s top chef Li Yaohua impressed the judges with his “Assorted Pickled Vegetables” dish, earning him a place among the top ten chefs in the country. The most crucial ingredient in his dish was pickled chili peppers. Experts praised the dish for its elegant presentation and harmonious simplicity.

　　Pickled chili peppers are rich in lactic acid, typically between 0.4–0.8%. They have a well-balanced salty and sour taste, are delicious, tender and crisp, and have moderate spiciness, which can stimulate appetite and aid digestion. They also offer certain medicinal benefits. Experimental reports show that various pathogenic bacteria cannot thrive in pickled chili peppers. For example, dysentery bacilli die within 3–6 hours, cholera vibrio within 1–2 hours, typhoid bacilli within 1–5 hours, and enteritis bacilli within 2–9 hours when placed in pickled chili peppers. Traditional Chinese medicine also confirms that pickled chili peppers help strengthen the stomach and treat dysentery. Parasitic roundworm eggs on fresh vegetables will also suffocate and die due to lack of oxygen inside sealed pickling jars.

　　Therefore, pickled chili peppers are a nutritious and hygienic vegetable product. The chili peppers used in this product are sourced from Tumen at the foot of Mount Emei, known as the “hometown of chili peppers.” These chilies are large, thick-fleshed, and brightly red in color, resulting in pickled chili peppers that are vibrant in hue and authentic in flavor.