Chinese Screw Chile Peppers
Estimated Inventory, lb : 0
Description/Taste
Screw peppers vary in size, depending on growing conditions, but are generally long and slender, averaging 15 to 35 centimeters in length. The pods have a distinct spiraled, twisted, and curled shape, tapering to a pointed tip. Screw peppers range from 60 to 120 grams in weight and have thin, glossy, and taut skin. The peppers are preferred in their young, green state in markets, but if left to mature, they would transition to shades of red. The skin is thin, bumpy, and covered in wrinkles, folds, and longitudinal ridges extending the length of the pod. The stem is semi-fibrous and firm, and the pod’s moderately thick flesh is crisp, aqueous, and succulent. Screw peppers are known for their crunchy texture and retain their crispness even after heating. In the center of the pods, there is a cavity filled with tiny, round, flat seeds attached to ivory membranes. The variety emits a savory, fresh, peppery, and green scent when opened, and the pods are edible raw or cooked. Screw peppers are initially refreshing, earthy, and green, then build to an intense, lingering spice. Consuming the pods with the seeds increases the heat, and the spice level is generally considered moderate to hot but not overpowering.
Seasons/Availability
Screw peppers are available in the winter through spring.
Current Facts
Screw peppers, botanically a part of the Capsicum genus, are a culinary variety belonging to the Solanaceae or nightshade family. The hybrid peppers are a type of Longjiao pepper, a category of Chinese peppers characterized by elongated, wrinkled pods and strong spice. Screw peppers are early-ripening, disease-resistant, adaptable, and easy to grow, maturing approximately 80 days after planting. The variety is a popular culinary pepper throughout East and Southeast Asia, and is known by several names, including Chinese Screw peppers, Twisted Chile peppers, and Corkscrew peppers. Screw peppers acquired their name from their spiraled, curled shape, and the variety has a moderate to hot level of spice. It is important to note that there may be several types of Screw peppers collectively sold under this name, and some may be hotter than others, depending on the variety and growing conditions. Screw peppers naturally twist and curl during cultivation, and this trait was developed through natural cultivation techniques. The green peppers are traditionally sold in Asian markets around the Lunar New Year festival and are a favored ingredient for a wide array of fresh or cooked culinary preparations.
Nutritional Value
Screw peppers have not been studied for their nutritional properties. Green peppers, in general, are a source of fiber to regulate the digestive tract and contain vitamins B, C, and E. These vitamins contribute to energy production in the body, strengthen the immune system, and protect against free radical damage. Green peppers also provide varying amounts of minerals, including potassium, iron, magnesium, manganese, phosphorus, and zinc. These minerals assist in producing the protein hemoglobin for oxygen transport through the bloodstream, maintaining fluid levels, controlling nerve functions, and supporting bone and tooth development.
Applications
Screw peppers have a vegetal, grassy, earthy, and pungent flavor, suited to both fresh and cooked preparations. The variety is famous for its use in Sichuan and Hunan cuisine and is revered for its versatility. One distinct characteristic of Screw peppers is their ability to remain firm, even when heated, and their spiciness is balanced with freshness. The pepper’s skin helps it stay crunchy, allowing it to be chopped for salads, diced and pickled as a condiment, or minced into chili sauces. Screw peppers can be used in any recipe calling for green chile peppers, and the variety is leveraged as a flavoring and spice in sauces, soup bases, spreads, and dips. In addition to fresh preparations, Screw peppers are grilled, roasted, boiled, or stir-fried. In China, when peppers are grilled or cooked in a hot wok, they develop dark lines and markings, nicknamed “tiger’s skin” for their striped appearance. Screw peppers are popularly stuffed, cooked with eggs, or combined with mushrooms in dishes. They are also stir-fried with pork or tossed into hot pot. Screw peppers pair well with spices like cumin, five-spice, paprika, and black pepper, herbs such as coriander, bay leaves, oregano, and parsley, and meats like pork, beef, poultry, and fish. Whole, unwashed Screw peppers will keep for a day or two at room temperature and for a few days to weeks in the refrigerator. Screw peppers can also be dried for extended use.
Ethnic/Cultural Info
Screw peppers are one of several pepper varieties cultivated and incorporated throughout the Guizhou Province in China. Chile peppers are a fundamental flavoring in Guizhou cuisine, and a local saying translates to “no chile, no appetite,” exemplifying the importance of spice in their traditional dishes. Chile peppers are used in soup broths, pastes, sliced for stir-fries, in dipping sauces, and in other dishes throughout Guizhou. The history of pepper cultivation in the province dates back hundreds of years, a time when salt was scarce, and communities sought additional flavoring. Guizhou Province has released over 120 chili varieties, and the town of Xiazi in Zunyi is famously known as the “pepper city.” Xiazi was declared the “pepper city” in 2017 and established a trading center where buyers, sellers, farmers, and brokers from around the world gather to negotiate deals. Xiazi is considered the only location in China with a national pepper market, and the business conducted there is reported worldwide, setting market and price trends for many types of chile peppers.
Geography/History
Screw peppers are believed to be native to China, and the origin theories are debated. The most frequently mentioned site of origin is Southern China, notably in the provinces of Hunan and Guizhou. It is hypothesized that the variety was developed in home gardens in the Southern Province, and that the pods acquired their unique shape and flavor through natural selection. As the peppers continued to be developed, growers eventually shared seeds, expanding the variety’s notoriety and cultivation range, spreading into Sichuan and Jiangxi Provinces. Screw peppers became a widely grown pepper type in the late 20th and early 21st centuries, and around 2010, the variety was introduced to growing regions across China. Today, Screw peppers are a popular commercial cultivar and are grown in both northern and southern provinces. In northern China, Screw peppers are mainly planted in Xianjiang, with smaller plantings in Hebei, Liaoning, Shandong, Gansu, Ningxia, Shaanxi, and Qinghai. In southern provinces, Screw peppers are found throughout Guangdong, Hainan, Hunan, Yunnan, and Sichuan. The peppers are mostly grown in open fields in the south and in greenhouses in the north. The Screw peppers featured in the photograph above were sourced through Chinatown Market in Singapore.
Recipe Ideas
Recipes that include Chinese Screw Chile Peppers. One
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Pork and Pepper Stir Fry |
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The Best Chinese Pork Pepper Stir Fry Recipe |
