I grew Chi-Chien peppers in 2012. I froze them. For a stir fry or soup I use one or two. Sometimes two is too many:) They are the size of your little finger. Great little peppers.
Capsicum annuum Chi-Chien Pepper, 70-80 day slender and very spicy pepper popular in China for a wide variety of uses. Fruits rate up to 70,000 Scoville and are often used fresh or dried. Peppers form upwards in clumps. Fruits grow to a few inches, with thin skin. 70-80 days 2012. From Trade Winds Fruit.
I do not have a very complete list of the peppers that I have grown, but here are some...
Capsicum annuum Pueblo Pepper, Capsicum annuum 'Anaheim Chili', Capsicum annuum 'Anaheim', Capsicum annuum 'Cubanelle', Capsicum annuum 'Hungarian Hot Wax', Capsicum annuum 'Jalapeno', Capsicum annuum 'Miniature Chocolate', Capsicum annuum 'Pasilla Baijo', Capsicum annuum 'Tam Jalapeno', Capsicum annuum Jalapeno Pepper, Purple.
I used to dry, grind & blend. Now I just freeze.
My tolerance for hot pepper has declined as I grow older. So, it follows that if I reach the point where I no longer enjoy a spicy capsicum treat, I must be dead.
