A2 noun Neutral 1 min read

辣椒

lajiao /lɑ˥ t͡ɕiɑʊ̯˥/
Practice it

Chili peppers are spicy fruits used widely in cooking to add heat and flavor.

Word in 30 Seconds

  • Spicy pepper used in cooking.
  • Adds heat and flavor to dishes.
  • Comes in various shapes and spice levels.

Overview

辣椒（là jiāo）是中国菜肴中非常常见的一种食材。它属于茄科辣椒属，原产于美洲，但现在已在全球范围内广泛种植和食用。辣椒的特点是其辛辣的味道，这种味道主要来自于辣椒素（capsaicin）。辣椒素的含量决定了辣椒的辣度，从几乎不辣到极度辛辣不等。辣椒的形状、大小和颜色也非常多样，有长条形、圆形、灯笼形等，颜色也从绿色、红色到黄色、紫色等。

在烹饪中，辣椒可以用作调味料，也可以作为主料。它可以切片、切丁、剁碎或制成辣椒粉、辣椒酱来使用。新鲜辣椒通常在炒菜或凉拌菜时加入，以增加菜肴的鲜味和辣味。干燥的辣椒则常用于炖煮或卤制，能够赋予食物更深层次的风味。辣度是选择辣椒时需要考虑的重要因素，不同的菜肴适合不同辣度的辣椒。

辣椒经常出现在各种中式菜肴中，例如麻婆豆腐、宫保鸡丁、水煮鱼、夫妻肺片等。在家庭烹饪中，很多人喜欢在炒青菜时加入少许辣椒，以提味解腻。此外，辣椒也是制作各种蘸料和酱料的重要原料，比如辣椒油、豆瓣酱、辣椒酱等。在川菜、湘菜、贵州菜等以辣味著称的菜系中，辣椒更是不可或缺的核心调味品。

与“辣椒”相似的词语包括“青椒”（qīng jiāo）和“甜椒”（tián jiāo）。“青椒”通常指未成熟的辣椒，辣度较低或不辣，常用于炒菜。“甜椒”（也叫“彩椒” cǎi jiāo）则是一种辣度非常低甚至不辣的辣椒变种，味道微甜，颜色鲜艳，常用于凉拌或装饰菜肴。而“辣椒”则泛指所有具有辣味的辣椒品种。

Examples

1

这道宫保鸡丁里放了很多辣椒，味道很正宗。

everyday

This Kung Pao Chicken has a lot of chili peppers in it, the flavor is very authentic.

2

在烹饪前，请确保将辣椒籽去除，以降低其辣度。

formal

Before cooking, please ensure to remove the chili seeds to reduce its spiciness.

3

夏天来了，来点凉拌菜，放点辣椒，特别开胃！

informal

Summer is here, let's have some cold dishes, add some chili, it's especially appetizing!

4

辣椒素是辣椒中产生辣味的主要化学成分。

academic

Capsaicin is the main chemical component in chili peppers that produces the sensation of heat.

Common Collocations

吃辣椒 eat chili
辣椒油 chili oil
辣椒酱 chili sauce / paste
剁辣椒 chopped chili

Common Phrases

麻辣烫 (má là tàng)

Spicy and numbing hot pot

香辣 (xiāng là)

Fragrant and spicy

无辣不欢 (wú là bù huān)

Cannot enjoy food without spicy flavor

Often Confused With

辣椒 vs 花椒 (huā jiāo)

Chili (辣椒) provides a hot, burning sensation, while Sichuan peppercorn (花椒) provides a numbing and tingling sensation along with a unique aroma. They are distinct in flavor profile and botanical origin.

辣椒 vs 青椒 (qīng jiāo)

Qing jiao (青椒) generally refers to unripe green peppers, which are often mild or not spicy at all. La jiao (辣椒) is a broader term that specifically implies spiciness, though some varieties of 'la jiao' can be mild.

Grammar Patterns

V + 辣的 + Noun (e.g., 吃辣的菜 - eat spicy dishes) Noun + 很 + Adjective (e.g., 这个辣椒很辣 - This chili is very spicy) 在 + Verb + 时, + 放 + 辣椒 (e.g., 在炒菜时，放辣椒 - When stir-frying, add chili)

How to Use It

Usage Notes

The term '辣椒' (là jiāo) is widely understood across Mandarin-speaking regions. The level of spiciness associated with '辣椒' can vary greatly depending on the specific type of chili pepper used. In some contexts, milder peppers might be referred to with more specific terms like '青椒' or '甜椒'.

Common Mistakes

Learners might confuse '辣椒' (spicy chili) with '青椒' (green pepper, often mild) or '花椒' (Sichuan peppercorn, which causes numbness). It's important to distinguish between the types of peppers and their associated flavors.

Tips

💡

Use Chili Wisely

Start with a small amount of chili when cooking, especially if you are unsure about the spice level. You can always add more later.

⚠️

Handle with Care

Some chili peppers can be very hot and may irritate your skin or eyes. It's advisable to wear gloves when handling extremely hot varieties.

🌍

Spice in Chinese Cuisine

Chili is a fundamental ingredient in many regional Chinese cuisines, particularly Sichuan and Hunan, where it defines the characteristic spicy flavors.

Word Origin

The term '辣椒' (là jiāo) combines '辣' (là), meaning spicy or hot, and '椒' (jiāo), which historically referred to various pungent plants like peppercorns. The combination directly describes a spicy 'peppercorn-like' fruit.

Cultural Context

Chili peppers are deeply ingrained in Chinese culinary culture, especially in regions like Sichuan and Hunan, where they are essential for creating signature spicy and numbing flavors. Their use goes beyond mere taste, often associated with warding off dampness and stimulating appetite.

Memory Tip

Imagine a 'LÀ' (辣) sound coming from a 'Jiāo' (椒) shaped pepper, making your mouth feel hot!

Frequently Asked Questions

4 questions

辣椒的种类非常多，根据辣度、形状、颜色和用途可以分为很多种。常见的有朝天椒、二荆条、小米辣、灯笼椒等。它们在辣度和风味上都有所不同。

处理辣椒时，可以去除辣椒籽和辣椒筋，因为这些部分含有最多的辣椒素。另外，烹饪时将辣椒炒熟或煮熟也能在一定程度上降低其辣度。

适量食用辣椒可以促进食欲，帮助消化，并可能有助于新陈代谢。但过量食用可能刺激肠胃，引起不适，特别是对于胃肠功能较弱的人。

辣椒和花椒是两种完全不同的调味料。辣椒提供的是灼热的辣味，而花椒提供的是麻味和一种特殊的香气。它们在烹饪中经常搭配使用，但风味完全不同。

Test Yourself

fill blank

我喜欢在炒菜时放一点____，这样菜会更香。

Correct! Not quite. Correct answer: 辣椒 (là jiāo)

空格处需要填入一种能让菜更香的调味品，结合语境，辣椒可以增加风味。

multiple choice

“辣椒”的主要味道是什么？

Correct! Not quite. Correct answer: 辣 (là)

辣椒的定义和核心特征就是其辛辣的味道。

sentence building

组成句子：我 / 喜欢 / 吃 / 辣椒 / 的 / 菜

Correct! Not quite. Correct answer: 我喜欢吃辣的菜。

这是一个描述个人口味的常见句子结构，直接表达喜欢吃辣的食物。

Score: /3

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