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The Heart of Chinese Home Cooking The Chinese Long Green Chili (known in China as Qing Jiao - 青椒) is an essential ingredient that has defined the flavor profile of regional Asian cuisines for generations. While chili peppers were first introduced to China via the Silk Road and maritime trade routes in the late 16th century, Chinese farmers have since perfected the cultivation of this specific long, green variety to suit the palate of East Asian cooking.
Culinary Heritage: From Sichuan to Hunan This variety is most famous for its role in provinces like Hunan and Sichuan, where "Green Chili Stir-fry" is a staple daily dish. Unlike the smaller, searingly hot chilies, the Chinese Long Green Chili is prized for its "breath of the wok" (Wok Hei) capability—it has thick enough walls to withstand high-heat stir-frying while remaining crisp and vibrant.
Characteristics and Flavor Profile
Appearance: Distinctively long, slender, and slightly wrinkled with a bright, glossy emerald-green skin.
Flavor: It offers a refreshing, "crisp" pepper taste with a mild-to-medium heat level that enhances rather than overpowers the other ingredients in a dish.
Scoville Scale: Typically ranges from 5,000 – 15,000 SHU (Mild to Medium).
Why Grow These Seeds? These seeds come from a high-yielding, hardy lineage adapted to various climates. Whether you are an enthusiast of authentic Asian cooking or a gardener looking for a reliable, productive pepper plant, the Chinese Long Green Chili is a rewarding choice. It is perfect for