Er jing tiao

There are multiple methods to cook the chilis depending on one's personal eating habits. At most times, Er jing tiao was considered to be a useful and tasty food ingredient to be processed and made into a dish or spicy oil. It is also ground into a dry chili sauce that is commonly found at for purchase in stores.[1] Moreover, Er jing tiao is also made into spicy broad bean paste which is a major ingredient in cooking Sichuan dishes such as mapo tofu.[2] Another example, chilli powder, is a common processed seasoning product made from chopped dried chilies such as er jing tiao by stir frying it with a small amount of vegetable oil and leaving it aside to cool. After cooling, put in a container and ground into powder when the chillis are crispy. Fine chili powders are generally used for relatively simple dishes; a small amount could gave the dish a strong flavor, it could enhance color, or be made into dried chili dipping sauce.

The seed germination temperature is 23–30 °C; if below 15 °C can not germinate. Pepper seeds require higher temperatures, and they grow more slowly when the temperature is relatively low. At the beginning of the flowering season, the temperature is 20–25 °C during the daytime and 15–20 °C during the night. Chilis should not be cultivated with vegetables such as eggplant and potatoes, etc., because their needs for water, fertilizer and light are different. Not all er jing tiao are bred inside Sichuan province: some are grown in neighboring Guizhou province, which is considered a better planting environment since it is less polluted. For the breeding site conditions: the altitude is 445 meters to 550 meters; the terrain is high dry; the irrigation and drainage is convenient; the soil layer is deep and loose, and the slightly acidic yellow loam soil has a pH value of 6.1 to 6.8; the organic matter content is ≥1.5% or more.