The Japones Chile (Capsicum frutescens) is a small, pointed chile, 2-3 inches long and 1/2 inch wide. This chile is similar in appearance to the De Arbol, though the walls of the Japones are thicker. Dried Japones Chiles are medium-hot and great with many Asian dishes. On the heat scale, this chile is a 5-6 (on a scale of 1-10), and in Scoville heat units 15,000 to 35,000.
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. For example, Japones Chiles are often used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Dried japones chiles.
Rinse product first with warm water. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes.Once rehydrated, dice or puree and add to a recipe.
Sometimes also spelled Chilli, Chille.
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