Mild Chile Threads are often used to make Korean kimchi, but are also a popular garnish in specialty cuisine. This very thinly shredded dried form of red chile pepper adds visual interest and fresh pepper flavor without adding too much heat or obtrusive elements. Red chiles are a staple in Korean cuisine, but were not introduced to the culture until after the 15th century when Europeans began distributing goods newly discovered in the Americas. Koreans quickly adopted the chile and have created their own unique way of using it as a flavor and aesthetic enhancer.Proper name in Korean is "Shil Gochu," meaning "string pepper"While native to the Americas, peppers are now widely cultivated in Asia and India.