My missus wants me to find and grow a certain type of chilli for pickling (Sichuan style, she's originally from Chongqing).
I've managed to find the right type, but am wondering if anyone can ID/match it as one that may be more commonly known in Aus/US/UK etc.
In China it is known as a "Dang" chilli:
http://www.3456.tv/b...oyan/pro_128448
It weighs 70-120g, is roughly 10cm (4") long and 5cm (2") wide.
It is thin walled, sweet when green (unique taste apparently) and has low to medium heat (can get as hot as a Tien Tsin).
They ripen to red, but seem to be mostly eaten green.
There is also a larger variant called the "Feng".
http://www.lynongye....roducts_lj.html
It weighs 90-100g and is roughly 15cm (6") long and 5cm wide.
They are also supposed to be excellent for stuffing with "meat" and cooking.
I've managed to find the right type, but am wondering if anyone can ID/match it as one that may be more commonly known in Aus/US/UK etc.
In China it is known as a "Dang" chilli:
http://www.3456.tv/b...oyan/pro_128448
It weighs 70-120g, is roughly 10cm (4") long and 5cm (2") wide.
It is thin walled, sweet when green (unique taste apparently) and has low to medium heat (can get as hot as a Tien Tsin).
They ripen to red, but seem to be mostly eaten green.
There is also a larger variant called the "Feng".
http://www.lynongye....roducts_lj.html
It weighs 90-100g and is roughly 15cm (6") long and 5cm wide.
They are also supposed to be excellent for stuffing with "meat" and cooking.