Badia Japones Red Chili Pepper, 3 oz

Whole dried japones chiles — small, slender, brick-red pods with sharp, clean heat and a subtle smokiness. The bridge chile between Mexican and East Asian cooking, closely related to the chile de árbol but rounder in flavor and slightly less aggressive.

Common Uses

In Mexican kitchens: ground into table salsas, fried into chile oil for tacos, simmered into adobo for carnitas, or toasted whole over pozole and birria. In Japanese and Chinese cooking: the chile behind shichimi togarashi, rāyu (chile oil), and Sichuan-style stir-fries with mapo tofu, kung pao chicken, and dry-fried green beans. Also steeped into vinegars and ponzu.

Cuisine Context

The name means "Japanese" in Spanish — a nod to its dual citizenship. Grown in Mexico, exported widely to Asia, it's the chile cooks reach for when they want heat that reads clearly without overpowering soy, sesame, or garlic. Essential for anyone cooking across Latin and Asian repertoires from one pantry.

Pro Tip

For chile oil, slice the pods open with scissors so the heat and color bloom into the oil — whole pods stay too contained. Heat oil to 250°F, pour over chiles with toasted sesame and garlic, and rest overnight.

Shipped from Doral, FL.