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Manufacturing Process

Chili Powder Production Process

Careful Selection and Natural Drying

Following traditional chili pepper preparation methods, we select high-quality dried chilies that are fully mature and naturally sun-dried. The raw chilies must have thick flesh, full seeds, bright red color, and no mold, insect damage, or unusual odors. Each chili is manually trimmed to remove the stems, rotten chilies, shriveled chilies, and impurities, retaining only the pure flesh and seeds. No water washing is used during the entire process; only a clean, dry brush is used to remove surface dust, preserving the chilies’ natural spicy aroma and flavor to the greatest extent possible. After processing, the chilies are spread out in a cool, well-ventilated area to dry naturally, thoroughly removing residual moisture and preventing the finished product from becoming damp or deteriorating, thereby laying the foundation for subsequent roasting and grinding.

Slow Roasting over Low Heat to Enhance and Preserve Aroma

We use a traditional slow-roasting method in a dry pan without adding oil. After preheating a clean pan over low heat, the processed dried chilies are added and slowly roasted over low heat while being continuously stirred by hand. The heat is carefully controlled: high heat that may burn the chilies and rapid heating that may leave them undercooked are strictly avoided. Following the traditional technique of “slow roasting for fully developed aroma,” the chilies are heated evenly inside and out. They are removed from the pan when the skin becomes slightly wrinkled, the color turns bright and glossy red, the chili aroma becomes rich and fragrant, and the texture is dry and crisp without a burnt or bitter taste. The chilies are then quickly spread on a clean bamboo mat and naturally cooled until they reach room temperature, preventing residual heat from steaming and scorching them and damaging their aroma and color. According to traditional recipes, Sichuan peppercorns, white sesame seeds, fennel seeds, and other aromatic spices may also be lightly roasted over low heat for later use.

Segmented Grinding with Adjustable Fineness

We continue to use traditional grinding techniques, avoiding the drawbacks of high-speed mechanical crushing that generates excessive heat and preserving the chilies’ original flavor. The cooled dried chilies are processed in batches according to the traditional “coarse first, fine later” procedure: they are first manually pounded or coarsely ground to break them apart and separate the chili skins from the seeds, and then finely ground according to the intended use. For five-spice chili powder, various roasted spices can be evenly mixed with the chilies before grinding. Traditional grinding emphasizes low-speed, low-temperature processing to preserve the chilies’ aromatic and spicy compounds to the greatest extent possible and prevent high temperatures from causing aroma loss. It also allows flexible control of particle size to suit different applications, such as dry dipping, cold dishes, and oil-poured preparations.

Sieving to Remove Impurities and Sealing in the Aroma

We use a traditional fine-sieving process to sieve the ground chili powder in batches, producing a fine and evenly textured finished product. The coarse chili skins and residue left in the sieve can be reground for secondary use, making full use of the raw materials without waste. After sieving, the chili powder is left to dissipate heat. Once it has completely returned to room temperature, it is packed into dry, oil-free, water-free airtight ceramic jars or glass containers. Following the traditional principles of storing it away from light in a dry and cool place, we isolate it from air and moisture, preserve its rich chili aroma, prevent dampness, clumping, oxidation, and discoloration, and retain the chili powder’s authentic color and mellow flavor for a long time.

Careful Selection and Natural Drying Slow Roasting over Low Heat to Enhance and Preserve Aroma Segmented Grinding with Adjustable Fineness Sieving to Remove Impurities and Sealing in the Aroma
Careful Selection and Natural Drying

Careful Selection and Natural Drying

Following traditional chili pepper preparation methods, we select high-quality dried chilies that are fully mature and naturally sun-dried. The raw chilies must have thick flesh, full seeds, bright red color, and no mold, insect damage, or unusual odors. Each chili is manually trimmed to remove the stems, rotten chilies, shriveled chilies, and impurities, retaining only the pure flesh and seeds. No water washing is used during the entire process; only a clean, dry brush is used to remove surface dust, preserving the chilies’ natural spicy aroma and flavor to the greatest extent possible. After processing, the chilies are spread out in a cool, well-ventilated area to dry naturally, thoroughly removing residual moisture and preventing the finished product from becoming damp or deteriorating, thereby laying the foundation for subsequent roasting and grinding.

Slow Roasting over Low Heat to Enhance and Preserve Aroma

Slow Roasting over Low Heat to Enhance and Preserve Aroma

We use a traditional slow-roasting method in a dry pan without adding oil. After preheating a clean pan over low heat, the processed dried chilies are added and slowly roasted over low heat while being continuously stirred by hand. The heat is carefully controlled: high heat that may burn the chilies and rapid heating that may leave them undercooked are strictly avoided. Following the traditional technique of “slow roasting for fully developed aroma,” the chilies are heated evenly inside and out. They are removed from the pan when the skin becomes slightly wrinkled, the color turns bright and glossy red, the chili aroma becomes rich and fragrant, and the texture is dry and crisp without a burnt or bitter taste. The chilies are then quickly spread on a clean bamboo mat and naturally cooled until they reach room temperature, preventing residual heat from steaming and scorching them and damaging their aroma and color. According to traditional recipes, Sichuan peppercorns, white sesame seeds, fennel seeds, and other aromatic spices may also be lightly roasted over low heat for later use.

Segmented Grinding with Adjustable Fineness

Segmented Grinding with Adjustable Fineness

We continue to use traditional grinding techniques, avoiding the drawbacks of high-speed mechanical crushing that generates excessive heat and preserving the chilies’ original flavor. The cooled dried chilies are processed in batches according to the traditional “coarse first, fine later” procedure: they are first manually pounded or coarsely ground to break them apart and separate the chili skins from the seeds, and then finely ground according to the intended use. For five-spice chili powder, various roasted spices can be evenly mixed with the chilies before grinding. Traditional grinding emphasizes low-speed, low-temperature processing to preserve the chilies’ aromatic and spicy compounds to the greatest extent possible and prevent high temperatures from causing aroma loss. It also allows flexible control of particle size to suit different applications, such as dry dipping, cold dishes, and oil-poured preparations.

Sieving to Remove Impurities and Sealing in the Aroma

Sieving to Remove Impurities and Sealing in the Aroma

We use a traditional fine-sieving process to sieve the ground chili powder in batches, producing a fine and evenly textured finished product. The coarse chili skins and residue left in the sieve can be reground for secondary use, making full use of the raw materials without waste. After sieving, the chili powder is left to dissipate heat. Once it has completely returned to room temperature, it is packed into dry, oil-free, water-free airtight ceramic jars or glass containers. Following the traditional principles of storing it away from light in a dry and cool place, we isolate it from air and moisture, preserve its rich chili aroma, prevent dampness, clumping, oxidation, and discoloration, and retain the chili powder’s authentic color and mellow flavor for a long time.