Pronounced "tea-in sin" Tien Tsin chile peppers are also known as Chinese Red Peppers or tianjin and are very hot, 50,000 - 75,000 Scovilles. You'll also find them referenced as Tientsin as they are named after the province in China where they are native. These chiles are most popular when used in Asian cooking and especially in the Hunan or Szechwan styles. In this country we are most familiar with these as the bright red peppers in Kung Pao Chicken. If you have a recipe calling for Chinese Red Peppers these are the chiles they are calling for. Asian cooking usually calls for whole pods to be added to stir-fry dishes and soups and then removed before serving. In addition to kung pao some of the other popular dishes using these chiles are chicken curry, curd rice, lemon rice and Szechuan shrimp.
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