Chili sauce is generally made of fresh red pepper with garlic, ginger, sugar and other seasonings and salts after a period of pickling, especially in Hunan. It is a common condiment on the table, and different regions have different local flavor Chili sauce. In the cooking process, it has the characteristics of coloring and good sense, and its unique taste can stimulate saliva secretion; Capsaicin can stimulate appetite and help digestion. The moisture content of Chili sauce is (74% ~ 94%), and the heat is low, but with the maturity, the moisture content will decrease and the heat will increase. Vitamin a and vitamin c increase with maturity. Generally speaking, the content of vitamin C is 3.5 times that of tomatoes, and it is similar to strawberries and lemons, ranking first among vegetables. 1, Chili sauce is rich in antioxidant substances such as vitamin C and carotene, which helps to eliminate harmful free radicals in the body, improve immunity after eating, and prevent chronic diseases such as cancer. 2. Chili sauce has a certain effect on the prevention and treatment of scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility. It can also prevent microvascular brittle bleeding, gingival bleeding, ocular retinal bleeding and cerebrovascular bleeding. 3, Chili sauce is rich in vitamin B, vitamin C and carotene, which can promote digestion and accelerate fat metabolism, and also has a certain weight loss effect.