Sichuan Pickled Chilli Paste (Pao Jiao / 泡椒)
I
Origin
Sichuan Province
II
Description
Sichuan pickled chillies (pao jiao) are fermented in brine for months to produce a sour, bright, mildly spicy condiment distinct from doubanjiang. Used in fish dishes (pao jiao yu — sour chilli fish), stir-fries, and as a condiment. The fermented sourness is the key flavour — unlike raw chillies or dried Sichuan chillies. Wild small chillies (er jing tiao) are the classic variety.
III
The Thread
—Korean kimchi (similar lacto-fermented chilli)
—Vietnamese nuoc cham (sour-spicy condiment)
—Mexican salsa verde (bright, sour, spicy condiment)
IV
Flavour Context
Bright, fruity sour spice without the depth of doubanjiang; adds a clean, acidic heat that cuts through rich proteins
Pillars V — VII
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