Dry red chili, also known as dried red pepper, is a commonly used spice in various cuisines around the world. It is made by drying fresh red chili peppers, which can be sourced from different regions depending on the variety and quality desired.

Nutritionally, dry red chili peppers are rich in antioxidants, vitamin C, and other essential vitamins and minerals. They also contain capsaicin, a compound responsible for the heat and spiciness of the peppers, which has been linked to various health benefits such as pain relief and improved metabolism.

China is one of the largest producers of dry red chili peppers, with the country accounting for approximately 40% of the global production. The major producing regions in China include Sichuan, Guizhou, Hunan, and Yunnan provinces. The favorable climate and soil conditions in these regions, combined with advanced cultivation and processing techniques, contribute to China’s competitive advantage in producing high-quality dry red chili peppers.

In terms of production volume, China’s dry red chili pepper output has been steadily increasing over the years, with an estimated 20 million metric tons produced in 2020. The country also exports a significant portion of its production to other countries, with major export markets including the United States, Japan, and South Korea.

In summary, dry red chili is a popular spice with numerous health benefits, and China has a significant competitive advantage in its production due to favorable growing conditions and advanced cultivation techniques.