Rings of Fire
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These small, uniform rings of dried chilli are grown in the Yunnan region of south-eastern China, near the Tibetan border — an area known for its agricultural richness and long tradition of chilli cultivation. The peppers are sliced into their characteristic ring shape after harvest and dried whole, preserving a warm, earthy spiciness with subtle smoky undertones. At 9/10 on the Scoville scale (roughly 70,000–85,000 SHU), they sit above Espelette pepper and just below bird's eye chilli — a serious level of heat with genuine depth of flavour.
Their shape makes them as useful visually as they are for flavour. They work well scattered over finished dishes as a garnish, stirred into soups, stews, and tomato sauces, or added to marinades for meat and fish. Soaked briefly in warm water, they soften and rehydrate, making them easy to incorporate into wet dishes, salsas, and dressings. In Yunnan, the same pepper is traditionally used to marinate dried yak meat. Closer to home, they're a good match for fish en papillote, homemade guacamole, grilled meats, salads, and even chocolate desserts, where a background heat is welcome.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Storage: Ambient. Store in a dry place at room temperature.
Net: 15g
