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Er jing tiao is a special type of chili that was most common in Sichuan cuisine inside China. Moreover it has unique features such as its normally shaped similar to the letter J, and it has the ability of providing vitamin C, carotene, fatty oil, capsaicin, which allows the body to absorb essential nutrients.It is also a major ingredient for many famous chili sauce product from different brand, such as thick broad-bean sauce. It provides spicy and salty flavor, people normally choose to mix it with noodles or rice. It has a long history in Chinese cuisine and it has gained popularity over the time. It’s easy to find it among traditional authentic Sichuan cuisine, weather in restaurant or kitchen at home. Er jing tiao 's taste is different from common types of chilli, its taste and smells are slightly spicier.It is a very special type of chillie, it colors could change from green to red as time passed. They could also be eaten as fresh vegetables, seasoning it with simply salt and soy sauce could bring out the delicious flavors. The harvesting time is usually from early May to October.

The history of chilli
Chili was first brought into China at 16th century, the spicy flavor has gradually gained the majority’s favor since. The origins of chili was believed to be the tropical regions of Central and Latin America firstly, it was popular in provinces such as Sichuan, Guizhou, Hunan, Yunnan, Shanxi, Henan, Inner Mongolia after it enters into China. Besides it was called "sea pepper" in China, because it was brought from the other side of the sea.By conducting different research through the study of language, archaeology and geography, evidence was founded to support the theory of how chili was breed in Mexico for more than 6,000 years, and it was first planted in the southeastern Mexico at Tehuacan valley. Pepper was introduced to China during the Ming Dynasty around 1368―1644. History records indicate that the earliest time chili was eaten as food was in Guizhou and Hunan province was during the Qing Emperor Qianlong period 1736-1795. After massive cultivation in other area inside China, it became widely used. The Chinese who started to eat pepper were living at the lower sides of Yangtze River.

Impact of Sichuan cuisine
Sichuan cuisine's special taste and texture has been popular in different areas throughout China, Sichuan province has been known as “The land of abundance”, its geographical features allow it have rich resources. Sichuanese cooking are mostly mixed with spicy flavors along with other multiple different tastes. Due to the geographic location and mild environment has allows the plants to grow properly, and the living environment changed their body and healthy status to adapt their eating habits on spicy food more. Sichuan cuisine has gradually developed over 5,000 entrees over these years. Moreover,Sichuan cuisine are mostly created depend on the major ingredients which is chili, variety kinds of chili was breed and designed to suit the majorities needs of enjoying different kinds of spicy dish, and over the years Sichuan cuisine has become one of the signature cuisine that could represent Chinese food culture.The Chinese cuisine culture refers flavors formed in a certain region due to the differences in climate, geographical feature, history, customs, with its special cooking techniques. Sichuan cuisine (chuan) are one of the four most popular cuisine along with Shandong cuisine (Lu), Cantonese cuisine (Yue), Huaiyang cuisine, representing different cuisine culture for different parts of China. Sichuan cuisine contains flavors such as spicy, sweet and sour, salty,mala. On the basis of the six basic flavor elements, it can be mixed into a variety of compound flavors. In the cooking process of Sichuan cuisine, those blended flavors results a variety of popular delicious dishes. As research, there are 23 combinations of flavor and over 50 cooking method that could apply in Sichuanese cuisine. The sichuan dishes has gained its popularity over multiple countries, famous dishes as Kung pao chicken, Bon Bon chicken, hot pot with special chilli as base soup could be found in foreign countries.

Current Use
There are multiple method to cook the chilis depending on the personal eating habit. At most times, Er jing tiao was considered to be a useful and tasty food ingredient to be processed and made into a dish or spicy oil, it could also be grinded into dry chili sauce that was common to be found at store for customers to purchase. Moreover, Er jing tiao could also be made into spicy broad bean paste which are also a major ingredient in cooking sichuan dishes such as mapo tofu. There are another example, Chilli powder, a common processed seasoning product is made from chopped dried chilies such as Er jing tiao, stir frying it with a small amount of vegetable oil and leave it aside to cool. After cooling, put in a container and grinded into powder when the chillis is crispy.The fine chili powder are generally used for relatively simple dishes, a small amounts could gave the dish a strong flavor,, it could used for color enhancement or made into dried chili dipping sauce.

breeding method
The seed germination temperature is 23-30 ° C, if below 15 ° C can not germinate. Pepper seeds require higher temperatures, it grows more slowly when the temperatures is relatively low. At the beginning of the flowering season, the temperature is 20-25 °C during the daytime and 15-20 °C during the night. Chilis should not be cultivates with other plants vegetables such as eggplant and potatoes et al, their needs for water, fertilizer and light are different.

The nutrition contains within it
Chilies, especially the red kind contains rich vitamin C and some provitamin A. Therefore, it also decrease its ability to absorb iron because of it also contains a large amounts of high amounts of polyphenols and phytate. There are research indicates the relationship between having diet habit of eating chillies and having insulin resistance especially among Chinese, but it also has a great effect on preventing cardiovascular diseases by eating it. Nevertheless it also contains capsaicin which are the source of the spicy taste, it differs depending on the kinds Er jing tiao contains 27%, when the normal chilies only contains normally 15-17%.