Moderately hot, sweet, fragrant and brilliantly red, these chili threads are from Shandong Province in North Eastern China, but this style of chile originates just across the Yellow Sea in Korea where it is called sil koch’u (literally chile threads). Pepper threads are particularly effective as a final garnish – a small tangle atop finished noodle dishes, composed salads, elegant soups, plain poached eggs, seafood or bennies lends a sophisticated restaurant flair to plate.