How hot are these compared to regular red pepper flakes?

They're milder. The focus is on fragrance—toasted, floral, nutty—rather than heat. You can use them more generously than most dried chilis without adding significant spice.

Do I need to toast them before using?

Not required, but toasting in a dry pan or blooming in warm oil brings out the fragrance and complexity. Raw they're still fragrant, but heat unlocks more depth.

How should I store them?

Keep them sealed in a cool, dark place. Whole chilis hold their aroma for months. Once ground, use them within a few weeks for the best fragrance.

Can I substitute these in recipes that call for other dried chilis?

Yes, but adjust for heat. If a recipe relies on spice, you may need to add a hotter chili alongside. If it's about flavor and aroma, these work straight across.

Erjingtiao Chilis

The 3-second version

Fragrant aroma with mild heat, the reverse of most dried chilis
Toast whole in a dry pan or bloom slowly in oil for infusions
Grind fresh for stir-fries, noodles, or custom spice blends
Mild heat—won't satisfy serious spice seekers
Needs toasting or blooming to unlock full flavor
Fragrance fades over time once ground

Why it's on GiftsFeed

Whole dried chilis with aroma that outweighs the heat

Most supermarket dried chilis are chosen for heat, so you add them carefully and hope for some flavor underneath. Erjingtiao flips that: the fragrance is the point, and the mild spice lets you use enough to actually taste it. If you've ever wondered why restaurant chili oil smells different from the stuff you make at home, this is the variety that closes the gap—toasted nuttiness and floral backbone instead of one-note fire.

Good gift when

Cooks who want chili fragrance without blowing out the heat
Anyone making their own infused oils or hot sauces from scratch
People tired of one-dimensional supermarket dried peppers
Home cooks chasing the scent of actual Sichuan restaurant food

Skip it if If you want serious heat and don't care about aroma, a hotter variety will deliver more efficiently

If you're giving it

No sizing to guess

A pantry ingredient for serious home cooks; arrives in functional packaging.

The maker

Fly By Jing sources this variety because it's the backbone of traditional Sichuan chili crisp and the reason that condiment became a phenomenon. While many producers blend whatever dried chilis are available, using the specific Erjingtiao variety—the one actually grown and preferred in Sichuan—means the fragrance comes through the way it does in the region's cooking. It's a supply chain choice that matters once you toast them and smell the difference.

The details

These are whole dried chilis from the variety that defines Sichuan cooking: mild enough to use generously, fragrant enough to carry a dish. While most dried chilis bring heat first and flavor second, this one reverses the balance. You get toasted complexity and a floral note without overwhelming spice, which is why it anchors so many regional sauces and oils.

Use them like a spice with actual technique. Toast them whole in a dry pan until they darken and your kitchen smells like something serious is happening, then grind them for stir-fries or noodle bowls. Bloom them slowly in warm oil to infuse it with scent and subtle warmth. Snap them into pieces and toss into braising liquid or simmer them in stock for depth without screaming heat. They show up in hot pots, dumpling dips, dry rubs, and anywhere you want fragrance to do most of the work.

Because the heat stays gentle, you can layer them with other chilis or use them alone without balancing for fire. They don't dominate—they fill in the middle range of flavor where most dried peppers leave a gap. Keep them sealed in a cool spot and they hold their scent for months. Grind them fresh as you need them, or char them until they crackle and crumble. Either way, you're cooking with the ingredient that gives Sichuan food its particular smell, not just its punch.

Fly By Jing

Erjingtiao Chilis

The variety that makes Sichuan chili oil smell like that, now in your pantry

$14at flybyjing.com

Quantity

Buy from Fly By Jing

Ships and sold by Fly By Jing. About this merchant

The 3-second version

Fragrant aroma with mild heat, the reverse of most dried chilis
Toast whole in a dry pan or bloom slowly in oil for infusions
Grind fresh for stir-fries, noodles, or custom spice blends
Mild heat—won't satisfy serious spice seekers
Needs toasting or blooming to unlock full flavor
Fragrance fades over time once ground

Questions

How hot are these compared to regular red pepper flakes?: They're milder. The focus is on fragrance—toasted, floral, nutty—rather than heat. You can use them more generously than most dried chilis without adding significant spice.
Do I need to toast them before using?: Not required, but toasting in a dry pan or blooming in warm oil brings out the fragrance and complexity. Raw they're still fragrant, but heat unlocks more depth.
How should I store them?: Keep them sealed in a cool, dark place. Whole chilis hold their aroma for months. Once ground, use them within a few weeks for the best fragrance.
Can I substitute these in recipes that call for other dried chilis?: Yes, but adjust for heat. If a recipe relies on spice, you may need to add a hotter chili alongside. If it's about flavor and aroma, these work straight across.