is there a chili that works well in chinese cooking that has mild to no spiciness? sichuan food uses er jing tiao for example but it's too spicy for my gf
? Just use less or take the seeds out if you want the texture element without the spice.
>>21107072the flavour doe
>>21107078gelepinoss probably
>>21107072Not just the seeds, but the white inner membrane too.
>>21107068How is she supposed to take vinegary shits and braps all over your chest if you're not lacing her food with spicy food?
"Italian" frying peppers, particular Jimmy Nardello
>>21107068Just use bell pepper, it actually has the closest profile to what you're looking for most of the "mild-medium chilis" have more bitterness, smokyness, and other things. The profile your looking for like in er jing tao is more of a fruity/savory which to my noggin is only in the hot peppers. Anaheim is still pretty close to bell pepper with very mild heat. I'd rather just use bell pepper and add extra heat some other way though. Japones/chili de arbol are typically sold dried and aren't mild, but are less hot (though less flavorful) than er jing tao- they're what you get in most takeout places if you've ever had kung pao or something.
>>21107068Anaheim peppers
bell pepper
>>21107068any chili.the concept of food being regional or cultural is super fucking retarded.you eat it, it turns into poop.
>>21107068this
>>21107100>>21107212this is what i've been doing so farand thanks for the recommendations other anons ill give them a try>>21107331is u dumb
