Chili pepper– tag –

Ichimi togarashi, sprinkled over udon and soups. When it comes time to choose, people often wonder "what's the difference between ichimi and shichimi?" and "which should I use?" They look and are used similarly, but there's a clear difference in their ingredients and roles. On this page, we cover what ichimi togarashi is...

Chili powder, made by drying and grinding chili peppers, is a handy ingredient that lets you add heat, color, and aroma without moisture. Its uses are wide—flavoring ichimi, kimchi, soup, and snacks—and inquiries such as "I want to use domestic chili powder in small lots" and "I'm looking for a powder with stable heat and color" are...

Dried chili, made by drying red chili peppers, keeps well and lets you enjoy heat and aroma year-round. But when you actually go to handle it, questions often come up—"how do I make it at home?", "do I rehydrate it before use?", "how long does it keep?" On this page, we cover dried chili...

Takanotsume, habanero, shishito, Manganji togarashi. Even under the single name "chili," the lineup is very wide, ranging from hot to not hot at all, and people often wonder "what variety is this?" or "are takanotsume and chili the same?" On this page, we cover the types of chili—Japanese...