Description

What is Angel’s Hair Chilli, where does it come from, and how is it produced?

This unique and organic gourmet chilli, known as Angel’s Hair Chilli (also known simply as red chilli strands or Korean red chilli), originates from the Qian’ti region of China and is produced by finely chopping and drying whole, long chillies. These chilli strands are made from Yidu chilli, a dried red chilli named after the Chinese province from which it is thought to originate.

Angel’s Hair chilli is a superb addition to any gourmet cook’s pantry. As well as its beautiful appearance, it has a wonderful fruity flavour with a pleasantly mild heat. These qualities make this chilli incredibly versatile and highly prized all over the world.

The chilli strands have earned their name, ‘Angel’s Hair’, from their delicate and incredibly fine strands. The strands are about half a millimetre wide and around five to six centimetres long, making them ideal as colourful garnishes for dishes, particularly soups, salads and egg dishes.

The chilli’s heat level is 5/10 on the Scoville scale (hot), meaning it is hotter than Espelette chilli but not as fiery as Ring of Fire chilli. 

Angel’s Hair chillies are organically grown, contain no added flavour enhancers and are rich in vitamins and minerals. Chillies, which are rich in vitamins and minerals, can boost the immune system, speed up the metabolism and also aid weight loss.

What does Angel’s Hair taste like and how is it used in the kitchen?

As well as its beautiful appearance, Angel’s Hair chilli has a fantastic, deep and fruity sun-dried flavour. The chilli strands resemble longer strands of saffron and can be used in a similar way.

We recommend trying Angel’s Hair chilli in three different ways.

• The first way is to gently toast the chilli strands in a frying pan for about a minute. You must be careful when doing this, as the strands burn very quickly and will then lose their colour and flavour. Toasting them in a pan enhances the strands’ distinctive flavour, and once toasted, they can simply be added to dishes. For example, try adding the strands to your homemade kimchi (scroll down for the recipe)!
• Another method is to rehydrate the chilli strands in hot water. This makes them plump up nicely. They’re therefore ideal for broths, soups, vinegar-based dishes, paella or risotto.
• Thirdly, you can use Angel’s Hair chillies straight from the jar. In this case, the strands add a striking visual touch to all sorts of dishes (the Chinese themselves mainly pair chilli strands with egg dishes!). 

We also recommend using chilli strands to transform a simple dish of mussels into a gourmet restaurant-style meal, both in terms of appearance and flavour!

When cooking with chilli threads, wear gloves or take extra care not to rub your eyes or face after touching them, as the alkaloid they contain can cause a burning sensation.

A lovely recipe to try with our Angel’s Hair Chilli:

Homemade kimchi

Here’s a simple recipe for homemade kimchi to try with our Angel’s Hair Chilli strands. The strands add a touch of spice and give it a beautiful, eye-catching appearance. This recipe takes a little time to prepare, as the cabbage needs to be left to ferment, but the flavour is well worth the wait!

You’ll need:

• 1 medium head of Napa cabbage
• 35 grams of our Havsno sea salt
• Water, preferably distilled or filtered
• 1 tablespoon of grated garlic (5 to 6 cloves)
• 1 tsp grated, peeled fresh ginger
• 1 tsp granulated sugar
• 2 tablespoons of fish sauce or salted prawn paste, or 3 tablespoons of water
• 3–5 tablespoons of our Angel’s Hair chilli
• 225 grams of Korean radish, peeled and cut into chunks
• 4 medium onions, cut into 2.5-centimetre pieces

Method:

• First, halve the cabbage by cutting it lengthways through the stalk. Remove the core from each half. Cut each quarter crosswise into 5 cm wide strips.
• Next, salt the cabbage. In a large bowl, mix the cabbage with Havsno sea salt. Rub the salt into the cabbage with your hands until it begins to soften slightly. The cabbage should be covered with water. Place a plate on top of the cabbage and weigh it down with something heavy, such as a jam jar. Leave the cabbage to stand for one to two hours.
• After standing, rinse the cabbage three times with cool water. Leave to drain for 15–20 minutes. Meanwhile, you can start making the kimchi paste from the seasonings.
• To make a smooth, creamy paste, mix together water, fish sauce, prawn paste, ginger, garlic and sugar. Once the cabbage has soaked for long enough, stir in the Angel’s Hair Chili chilli strands – use three spoonfuls for a mild flavour and up to five spoonfuls for a spicy one.
• Gently squeeze the cabbage to remove any excess water, then mix it with the chilli paste. Add the shallots and radishes too.
• Mix, mix, mix! We recommend wearing gloves whilst mixing to avoid stains and chilli stings.
• Now pour the kimchi into a jar. As you pour, press the cabbage down so that the liquid rises and covers all the vegetables. Then seal the jar. 
• Place a plate or bowl under the jar, as it may start to leak.
• Leave the jar to stand at a cool room temperature in a shaded spot for 1 to 5 days.
• You can taste the kimchi every day to find out when the cabbage has fermented enough to suit your taste!

Store the finished kimchi in the fridge.