The Shabu Shabu Chili - Fire from China

Origin and tradition

Shabu Shabu chili, botanically known as Capsicum chinense, comes from China and is a traditional ingredient in many Chinese dishes. She is often referred to as the "Chinese Naga" due to her resemblance to the famous Naga Jolokia. In Chinese culinary culture, the chilies are traditionally dipped into a hot soup pot using chopsticks and then quickly eaten, a practice known as "shabu shabu."

Cultivation and properties

The Shabu Shabu chili grows wild in China, mainly in the Tengchong region near the border with Myanmar. Local farmers harvest them once a year and use them as a source of income. The chilies are bright red in colour with an uneven, shiny surface and are extremely hot. In addition to their use in soups, they are also great for spicing up sauces and making chili powder.

Versatile use

The Shabu Shabu chili is not only popular in Chinese cuisine, but is also valued worldwide for its intense spiciness. It gives various dishes a spicy kick and is often used in hot sauces, dips and marinades. Its fiery note makes it an indispensable ingredient for lovers of spicy flavours.

Key facts at a glance:

• Capsicum: Capsicum chinense
• Heat :   9
• Scoville units: 90,000 - 250,000 SHU
• Growth height: 50 - 80 cm
• Fruit size: 5 - 7 cm
• Fruit colour: Bright red
• Country of origin: China