User:Simplepedian/Er jing tiao

Er jing tiao is a variety of red chili pepper most often used in Sichuan Chinese cuisine. Er jing tiao chilis are long, between 12 and 15 centimeters. Er jing tiao have a notable pungency ranging from 15,000 to 20,000 Scoville heat units, but it is mainly used for its deep floral aroma rather than its spicyness.

Er jing tiao are a common ingredient in several Chinese chili sauces, including chili oil and broad bean chili sauce.

Uses
Er jing tiao have many uses in Chinese cuisine. It is chopped into large pieces for use in dishes, ground into a paprika for use as a spice, used in a variety of sauces like chili crisp, etc.

Er jing tiao is one of several peppers commonly used in Chinese cuisine, alongside facing heaven peppers, among others.

Cultivation
Er jing tiao seeds germinate in relatively warm soil between 23 and 30 degrees Celsius, and are unable to germinate in soil that is 15 Celsius or below. The Chinese General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) recommends growing peppers away from other vegetables, including solanales, since peppers have specific growth conditions.

In China, seeds are produced in both Sichuan and Guizhou provinces. Seed plants are grown at an altitude between 445 and 550 meters in dry, well draining, loose acidic yellow loam with a pH between 6.1 and 6.8 and an organic matter content at or above 1.5%.

AQSIQ has a condensed guideline for growing er jing tiao effectively.


 * 1) Select high quality, state approved seeds
 * 2) Ensure the planting location is in a three or four year rotation with other solanales
 * 3) Sow the seeds in a greenhouse mid to late October, with an average density of 7 to 8 grams per square meter
 * 4) Thin to one plant every 10 cm when seedlings have 3 or 4 leaves
 * 5) Plants should set to be watered on a regular schedule
 * 6) At the early growth period, apply 0.1% boron fertilizer
 * 7) At the middle and late stages, apply 0.2% of potassium dyhydrogen phosphate and 0.1% to 0.2% urea fertilizers

Harvests are expected to occur from July 5th to August 15th, with only the deep red, fully ripened peppers being picked.

To prevent the spread of disease, plants with burned or diseased leaves should be removed and disposed of immediately. Disease is most prevalent during the early stages of growth, but mature plants may still become infected. High humidity favors white mildew growth, which can form brown streaks on the plant once dry. Plants with dried mildew are susceptible to upper branch withering.