These chili threads are called angels hair chilli because of the incredibly thin threads. They are also known as chili threads and Korean red pepper, The chillies are sun dried, and then carefully shredded. These threads are approximately a half millimeter wide and about three inches long.

These chilli threads come from the Yidu Chile, a dried red pepper named for the region in China where they are believed to be indigenous.

✓ Organic

✓ Deep and fruity sun-dried chili flavor.

✓ No added flavour enhancers

✓ Rich in Vitamins and Minerals.  

County of origin: China

SKU: 151_AngelsHair
Key Benefits

Extremely thin threads of angel hair chilli is perfect for adding to dishes or for decorating with a colorful garnish for soup, salad and egg dishes.

They have a gorgeous fruity flavour, with virtually no heat at all, making them incredibly versatile. Light toasting on the pan increases the depth of flavor.

8gr/0.28 oz glass jar

What is Angel’s Hair Chili, where does it come from, and how is it made?

This unique and organic gourmet chili, called Angel’s Hair Chili (also known as just red chili threads or Korean red pepper), comes from the Chinese region of Tsientin and is produced by finely shredding and drying whole long chilies. These chili threads are made from the Yidu Chile, a dried red pepper that carries the name of the Chinese province where it is thought to have originated.

Angel Hair chili is a fantastic addition to any gourmet chef’s pantry. Besides its beautiful look, it also has a gorgeous fruity flavor, with virtually no heat. These qualities make this chili incredibly versatile and valued around the world. 

Angel’s Hair chili threads are ready for use straight out of the jar and are genuinely sensational, simultaneously making your dish delicious and gorgeous. 

The chili rates 5/10 (strong) on the Scoville scale, i.e., more potent than Espelette Chili pepper but not as hot as Ring of Fire.

Angel’s Hair chili is organically grown, has no added flavor enhancers, and is rich in vitamins and minerals. Chilies, abundant in vitamins and minerals, can boost immunity, jump-start your body’s metabolism, and encourage weight loss.


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

Besides its beautiful look, Angel’s Hair chili has a fantastic deep and fruity sun-dried chili flavor. The chili threads resemble longer saffron threads to the eye and can be used similarly. 

We recommend using our Angel’s Hair threads in 3 different ways:

  • Firstly, gently toast them for a minute on a pan. You must be careful while doing it, as the threads burn very quickly and then lose their color and flavor. Otherwise, roasting them on a pan deepens the threads’ distinctive flavor and can be added to your dishes. For example, try adding the threads to homemade kimchi (scroll down for the recipe)!
  • Secondly, you should try rehydrating the chili threads in hot water. Then the threads will feather up nicely. They work very well in broths, soups, vinegar, and especially paellas or risottos. 
  • Thirdly, the Angel’s Hair chili can be used straight from the jar just as they are. In this case, the threads make a show-stopping garnish to all different dishes, whatever feels suitable for you (although the Chinese themselves match the chili threads mainly with egg dishes!)

We also recommend using the chili threads to transform a simple bowl of mussels into fine dining, look and taste-wise!

Either use gloves when cooking with the chili threads or be extra careful not to rub your eyes after touching the threads as the alkaloid in them could burn you.

A fun recipe to try out with our Angel’s Hair Chili: Homemade Kimchi

This is an easy homemade kimchi recipe to try out our Angel’s Hair Chili threads. The threads will add a tiny bit of spice to it and a beautiful and outstanding look. This recipe will take some time to be ready, as the cabbage takes time to ferment, but it tastes delicious. Definitely one to try out!


You will need:

  • 1 medium head napa cabbage (about 2 pounds)
  • 1/4 cup of our Havsno sea salt
  • Water, preferably distilled or filtered
  • 1 tablespoon of grated garlic (5 to 6 cloves)
  • 1 teaspoon of grated peeled fresh ginger
  • 1 teaspoon of granulated sugar
  • 2 tablespoons of fish sauce or salted shrimp paste, or 3 tablespoons of water
  • 3 to 5 tablespoons of our Angel’s Hair chili threads
  • 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
  • 4 medium scallions, trimmed and cut into 1-inch pieces


  • Firstly, slice the cabbage. Quarter the cabbage by cutting it lengthwise through the stalk. Remove each piece’s core. Each quarter should be cut into 2-inch-wide strips crosswise.
  • Secondly, salt the cabbage. In a big dish, combine the cabbage with the Havsno sea salt. Till the cabbage begins to soften a little, rub salt into it with your hands. The cabbage should be covered with water. A plate should be placed on top of the cabbage and weighed down with an object, such as a bean can or jar. Allow standing for one to two hours.
  • Thirdly, rinse the cabbage three times with cool water. Set aside for 15 to 20 minutes to drain in a colander. At the same time, you can start making the spice paste.
  • Use the bowl you used for salting, rinse and dry it. To create a smooth paste, combine the water, fish sauce, shrimp paste, ginger, garlic, and sugar. When the cabbage is almost cooked, stir in Angel’s Hair Chili threads, using three tablespoons for mild and up to five teaspoons for spicy.
  • Squeeze the cabbage gently to remove any leftover water, then mix it with the spice paste. Also, add the shallots and the radish.
  • Mix-mix-mix! We recommend using gloves for mixing, as it prevents stains and stings.
  • Now pack the kimchi into a jar. While pouring it into the jar, press it down so the liquid rises and covers the vegetables. Then seal the jar.
  • Put a plate or bowl underneath the jar to catch any spills. Allow the jar to stand at a cool room temperature for one to five days away from direct sunshine. You should check it daily, as once it is fermented enough for your liking, it should be refrigerated. 

Enjoy! :)


Read also our latest stories:

Chill with chilies - recipes with chili.