1982, Harley-Painho pepper was brought into space by American astronauts, becoming the first pepper variety brought into space. Jalapeno Harley-Painho pepper inherited the purest gene of the original pepper 9000 years ago. After thousands of years of natural evolution and popularization of artificial cultivation, the orthodox gene of pepper has been maintained, and people's infinite pursuit of spicy has been satisfied.
Harley-Painho pepper is widely eaten as a nutritious vegetable. It is used to make salads and sauces, and can also be used for frying, frying, stewing, baking and filling. Eating with meat or staple food can stimulate appetite, improve taste and be nutritious. The name of Chipotle chili (chili peppers from Pautre) comes from the meaning of "Chili" and "pochill" used for smoking before Aztec. Harley-Painho pepper is Kai Pautre pepper smoked and baked by special technology.
Pepper is native to Mexico and Central and South America. There, the forces of nature spread pepper to the whole continent. About 9000 years ago, Mexican natives began to domesticate and grow peppers, which may be the earliest artificial planting activity in this area. /kloc-In the 5th century, the Spanish came to Mexico and found the edible plant pepper, which was called "pepper". Since then, the first pepper has spread to other parts of the world.
Chili pepper inherited the purest gene of the original pepper 9000 years ago. After thousands of years of natural evolution and popularization of artificial cultivation, it not only retains the orthodox genes and traditional smoking methods of pepper, but also incorporates modern advanced food processing concepts, which is recognized by more people.
Harley-Painho pepper, which was originally nutritious in northern Mexico, is hard to dry and perishable because of its thick meat. Therefore, the Aztecs smoked the ripe Harley-Painho pepper dry, while retaining the spicy taste and nutrients of Harley-Painho pepper, giving it a unique taste and being easy to preserve for a long time.
With the spread of Mexican food, Pautre pepper has won more and more people's love in Latin America and the United States for its unique flavor. The name comes from its original planting place-Puebla Hidalgo State. It grows on plateaus and ridges, hence the name Alpine Pepper. Pepper (Serrano Alpine Pepper) inherited the purest gene of the original pepper 9000 years ago. After thousands of years of natural evolution and popularization of artificial cultivation, people's infinite pursuit of spicy food is satisfied, while the orthodox genes of pepper are retained.
Serrano Alpine Pepper was originally used as a spicy additive to make salsa and various sauces, which can be eaten with meat and other staple foods to increase appetite. Raw Serrano Alpine Pepper tastes better after baking. Serrano mountain pepper is widely used in Mexico and the United States. Become an indispensable appetizer and greasy dish on the table. The largest Serrano mountain pepper in the world is called Largo, which is about twice as big as the ordinary Serrano mountain pepper. Serano Alpine Pepper has a long cone shape, plump meat and glossy surface, with a length of about 2.5cm-5cm and a diameter of about 1.25 cm- 1.85 cm. It is bright green in the immature stage, dark green in the later stage, and red after maturity. The sweetness of mature Serrano mountain pepper will increase. People are used to eating green Serrano Alpine Pepper, and Americans think Serrano Alpine Pepper is the hottest edible pepper. The spicy degree in the spicy degree table is about 5000-20000 scovill (spicy degree unit), and its excitement degree is about 7 degrees (the excitement degree is divided into 1- 15 degrees), which is slightly higher than Harley-Painho pepper, and its acidity is also higher. It also contains a variety of nutrients beneficial to human health, among which vitamin A, vitamin C, capsaicin, dietary fiber and so on are high. In addition, it also has a strong ability to resist pests and diseases.
(The right side of the picture shows the cross section of Serrano alpine pepper produced in Mexico, and the left side shows the cross section of alpine pepper produced in other regions. ) Serrano Alpine Pepper/Average 45g/ serving Fat 0.2g Vitamin A 80% Sodium 10mg Vitamin C 70% Carbohydrate 3.9g Maximum pH not exceeding 3.8 protein 0.9g Salinity 2.9%-5.9% Acidity 0.7%- 1.3% Edible Fiber1.9g.