Chile Threads

Chile Threads

Chile threads add a mild flavor and a remarkable visual presentation as a garnish to many dishes, particularly southwestern, Korean and Mexican. Beyond the subtle flavor addition, these extremely thin, short strands add a vibrant hue of reddish-orange color that brighten any dish. Described as slightly sweet and salty, the chewy red strings natural smoky flavor is accentuated when quickly toasted with medium heat. Toasting chile threads also intensifies the flavor.

Indigenous to the Yidu region of China, the Yidu Red Chile Pepper is said to be the first used for chile threads. They can also be referred to as shil-gochu (literally meaning thread chile), chile strings, and/or red string spice.

However named, chile threads regularly garnish noodle soups, salads, and hors d’oeuvres. The also spruce up meat, fish and stir-fry presentations. They are used to bottle Chile vinegar, and more recently, have become a favorite among mixologists and bartenders to add flair to signature cocktails.

Chile peppers contain a chemical called capsaicin, which studies have shown helps fight inflammation, bad cholesterol and decrease heart damage. This is also the chemical compound that our mouths register as being ‘hot’. If you’re looking to spice up the appearance of your dish or drink, these threads are a great choice. But despite the presences of some capsaicin, they are only ever so mildly hot. They do offer smoky chile essense on the palate, but they aren’t going to provide a big chile flavor profile.