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Apr 1, 2008 07:57 AM

Facing Heaven Chile Peppers

Anyone have a source for facing heaven chile peppers ? Mail Order?

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  1. is this the same thing as "point to the sky" peppers

    5 Replies
    1. re: jumpingmonk

      they may be-i don't the name "point to the sky" ; the interest in "facing heaven" comes from fuschia dunlop's book on sichuan cooking where they are described as short and plump-a picture of them shows a dark red color-at least when dried.

      1. re: IPcook

        Does the book give any suggestions for substitutions? They sound similar to Piquins, which are fairly common (you could probably get dried Piquins at any random bodega or Mexican market) and pack a respectable punch with a rich flavor.

        I've grown any number of these type of chiles, and the pods grow facing upwards on the stem- I am assuming that is where the name comes from. Anyway, in the interest of consolidating what I grow I now tend to stick with the Piquins and have found them to be quite versatile. Just a suggestion in case you hit a roadblock...

        1. re: TongoRad

          I found this link

          this person seems to be offering the chiles (under thier name in the orginal chinese) beyond this there isnt much there apper to be a few people who have seed for the pepper that they would bne willing to trade but thast about it. Some sites i found explained that they had jad the pepper but has stopped getting it due to the hassles invode in importaion of foodstuffs from China.

          1. re: jumpingmonk

            Aah- those are longer than the piquins, but I still think they'd make a good substitute based on what Szechuan dishes I've had. Either them or DeArbols, which are longer and larger but have good flavor and heat.

      2. Did you follow the recent threads on Dunlop's cookbooks over on Home Cooking? Maybe there's mention of a source there. When I first started cooking from Dunlop I had a hard time finding "facing heaven" chiles...a friend brought me back a huge bag of dried red cylindrical chiles from Taiwan(no English on the bag) which I used to great effect, but I haven't seen them elsewhere. I think chile piquin is an interesting idea. I believe you are looking for something with a rounder, fruitier flavor, and strong chile heat similar to a dried cayenne or ratshit chile, tho' not as sharp(or, in the case of the ratshit chile...nowhere near as hot).

        1 Reply
        1. re: aelph

          I read with interest the thread on home cooking re the dunlop books but i didn't notice mention of a source for "facing heaven chile peppers"
          I agree with your comments , i've used arbol chiles as a substitute and i suspect Piquins will work as well. I believe, as Dunlop points out ,that these chiles are more like the type used in Chongching China whereas "facing heaven" are apparently the favorite in Chengdu.

        2. I just purchased a bag of "Facing Heaven" peppers at the local Asian market in Salt Lake City.